ginger Archives

Asian recipes

Spicy fried eggs on dhal with yoghurt-sumac sauce

35 minutes

Noodle recipes

“No-cook” soya-poached chicken

5 minutes

Asian recipes

Cook the new cover: “upside down” crispy roast pork with tamarind curry

1 hour

Duck recipes

Spiced roast duck in a salt crust with a rhubarb-and-plum pickle

11⁄2 hours plus 20 minutes’ resting time

Asian recipes

Asian-style noodle slaw

3 minutes

Cook the cover: Chicken katsu

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

4 skinless free-range chicken breasts, halved horizontally
Sea salt and freshly ground black pepper, to taste
2 free-range eggs, beaten
1 x 5 cm piece fresh ginger, grated
1 x 200 g packet panko crumbs
Sunflower oil, for frying

Method

1. Season the chicken, then dip into the egg, ginger and panko crumbs respectively until coated on both sides.

2. Heat the oil in a pan over a medium heat and cook the chicken for 3 minutes on each side. Drain on kitchen paper.

Cook's note: “Tender, deep-fried chicken covered in crispy golden crumbs can be found at the many izikayas in Tokyo. It was one of the first things I ate when I stepped off the plane. (You’ll also find breaded pork cutlets, called tonkatsu). It’s delicious with the katsu dipping sauce.” Abigail Donnelly

Find more Asian dishes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Caramel chicken

Spicy fried eggs on dhal with yoghurt-sumac sauce

Crispy noodle salad

“No-cook” soya-poached chicken

Cook the new cover: “upside down” crispy roast pork with tamarind curry

Spiced roast duck in a salt crust with a rhubarb-and-plum pickle

Asian-style noodle slaw

Banana fritters with apple spice

Golden goma-ae sesame dressing

Yakitori (grilled meat skewers)

Thali’s smoked tadka dhal

Cook the cover: Chicken katsu

Cook the cover: Chicken katsu

Ingredients

Method