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Living in a country with a great climate like Australia, outdoor dining and BBQ's are an integral part of our culture. Neil takes us to his balcony kitchen and cooks up a meal for wife Sam and himself.
Make the marinade for the chicken by roughly crushing the garlic, ginger and coriander root in a mortar.
Add the ground coriander and cumin with just enough vegetable oil to bind.
Heat a bbq grill to hot and place the marinated chicken pieces on.
Cook until crispy on both sides.
Toss a little vegetable oil on the flat grill part of your bbq and carefully place the tofu squares on.
Cook to soften and warm and allow the skin to crispen a little.
To cook the vegetables, place a wok on the wok jet of your bbq (or on your stove inside if you don't have one).
Add a little vegetable oil with the Chinese broccoli and stir fry for 2 minutes until it starts to soften.
Add the crushed garlic and ginger and toss through with a dash of water.
Season the vegetables with a dash of black vinegar, a few drops each of chilli and sesame oils, a dash of fish sauce and ½ tablespoon of caster sugar.
Place the chicken pieces over 2 plates, place the tofu alongside with the broccoli and pour the sauce over.
Top with coriander leaves.
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