While in Melbourne, we went to the Cookie restaurant and beer hall on a recommendation from a good friend. I can tell you that it did not disappoint. The atmosphere was electric and the food and drinks were divine. I had the chicken and corn dumplings in thai green curry, while the Dragon had the stir fried turmeric chicken, wild ginger, kaffir lime and holy basil meal. Both were delicious. I decided to try my hand at making a meal similar to the Dragon’s, as it is the healthier of the two options. This is not a copycat recipe (trying to exactly replicate a meal) per se, as I have changed some of the vegetables to suit my own taste, but I think it will taste great nonetheless. Turmeric has anti-inflammatory properties, is good for heart health and I’ve heard rumours that it may also have some benefits for the skin – don’t quote me on this though, it is all based on pseudo-science 😉
- 500g chicken thighs, chopped thinly on the diagonal
- 6 kaffir lime leaves, sliced
- 1 bunch of Thai basil, leaves picked and ripped
- 1 bunch broccoli, chopped into small florets
- 2 bunches of bok choy, core removed from the very bottom and sliced into thin diagonal strips (including the leaves)
- 1 red and 1 green chilli, sliced diagonally
- 2 shallots, chopped into 1 inch diagonal chunks
- 1 tsp Turmeric
- 2 cloves of ginger, chopped
- 1 tsp minced garlic
- 1/2 tsp fish sauce
- 2 tsp oyster sauce
- 2 tsp soy sauce
- 1/8 cup chicken stock (I used 1/4 cup but found it was a bit too much)
- 4 serves basmati rice, plus 1 tsp turmeric for the rice water.
- Cook the rice first to ensure that it is ready in time for the stir fry, which won’t take long.
- Combine the garlic, ginger, half the chillis, and the turmeric in a mortar and pestle. It is not the end of the world if you don’t own one – if so then just skip to the next step.
- Add rice bran oil to your wok. Stir fry half the mix above in a hot wok until fragrant.
- Add chicken, stir fry until sealed.
- Add the oyster, soy and fish sauces and the chicken stock, briefly toss through.
- Add the rest of the chilli, kaffir lime leaves, shallots, bok choy and broccoli
You can see the excess water? This is why I reduced the amount of chicken stock for the ingredients list above.
- Continue to stir fry until the chicken is cooked through and the vegetables are cooked to stir fried perfection. Stir through the Thai basil.
- Serve on a bed of rice.