THAI CHILLI BEEF AND BEAN STIR-FRY WITH BASIL
CHICKEN AND VEGETABLE PAD THAI
BLACK BEAN BEEF STIR-FRY WITH GARLIC, CHILLI AND RICE STICK NOODLES
CHINESE STIR-FRY PORK WITH CAPSICUM ON RICE STICK NOODLES
SPICY RICE VERMICELLI WITH PRAWNS AND VEGETABLES
STIR-FRIED PRAWNS WITH HOKKIEN NOODLES & VEGETABLES
STIR-FRIED CHICKEN AND SNOW PEAS WITH HOKKIEN NOODLES
STIR-FRIED SWEET CHILLI CHICKEN WITH SINGAPORE NOODLES
THAI OYSTER STIR-FRY OF BEEF AND VEGETABLES ON RICE STICK NOODLES
BLACK BEAN SLICED PORK AND BEAN SPROUTS ON RICE STICK NOODLES
BBQ SWEET & SOUR PRAWNS
SHANGHAI STYLE NOODLES
CHINESE NOODLE OMELETTE
SPICY FISH WITH VEGETABLES
CHINESE NEW YEAR SALAD
CHINESE NEW YEAR SALAD
GOLDEN CHICKEN
SPICY TIGER PRAWN SINGAPORE NOODLES
Learn the secrets of Trident's Celebrity Wok Chef
It's so easy to create delicious authentic Asian meals at home. Our Celebrity Wok Chef has chosen some of his favourite Asian classics. Now you don't need to go out to enjoy Asian food and you don't need to be a professional chef to create delicious Asian dishes at home.Who is Trident's Celebrity Wok Chef?
He is a true genius, a master of his craft with creative cooking abilities. He hopes to inspire home cooks everywhere to cook deliciously authentic Asian dishes at homeby showing how easy they are
to create. Try one of his
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#19 GOLDEN CHICKEN
Serves 6
Ingredients required for this recipe:
1 large chicken
2 tablespoons golden syrup
2 tablespoons Trident Sweet Chilli Sauce
2 teaspoons dark soy sauce
1 tablespoon fish sauce
2 teaspoons oil
1 bunch spring onions, keep 2 whole, slice remainder
3 slices fresh ginger
350g Trident Singapore Noodles (2x175g packets)
2 teaspoons sesame oil
2 tablespoons oil
1 pack baby spinach leaves
2 tablespoons Oyster Sauce
Instructions:
- Rinse chicken and pat dry. Season with salt.
- Mix syrup, Trident Sweet Chilli, soy and fish sauces with ½ teaspoon salt and 2 teaspoons of oil.
- Place two spring onions and ginger slices in cavity.
- Brush chicken with prepared glaze, set on rack in oven dish and let stand in warm, airy place for 20 mins. This will help skin to roast crisp and dry.
- Roast for 1¼ hours at 180°C basting every 15 minutes with glaze, reducing to 170/150°C if skin becomes too dark.
- Check chicken is cooked by inserting skewer into thigh. If liquid is clear the chicken is ready, if pink cook for 15-20 mins more.
- When done, paint thickly with remaining glaze, and stand for 5 minutes.
- Serve chicken whole, or cut into pieces.
- Heat wok with 2 tablespoons oil and sesame oil and stir-fry spring onions for 30 seconds on high heat.
- Add noodles, spinach and Oyster Sauce and stir-fry for 1½ minutes.
- Serve chicken over noodles and vegetables.
Trident products used in this recipe:
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Singapore Noodles |
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| Sweet Chilli Sauce |