As an expat Aussie I love collecting souvenirs whenever I go home, but not the typical boomerangs and kangaroo scrotum money bags that the non-Australian tourists take away with them. I make a B-line for cook books from my favourite restaurants so I can taste the flavours of home when ever I miss them.
This time around I was lucky enough to get my hands on a copy of “Chin Chin. The Book.” It’s really hard to come by, you can only get it from their website, in person at the restaurant or from The Essential Ingredient in Prahran. International orders have to be specially requested via telephone which seems a bit too hard to me. So, to help all of you taste what it’s like to dine at the iconic Melbourne restaurant I’m going to publish the first meal I’ve cooked out of it. And, in keeping with my routine of doing some form of exercise every day, I went for a 45 minute jog before indulging. Not that I needed to work up an appetite, it tasted great.
(Better known as Chicken Salad.)
10 white peppercorns
½ bunch coriander, roots washed, leaves picked
3-4 cloves garlic
2 scud chillies, plus extra chopped scuds to serve, optional
150g chicken or duck livers, optional (I left this out as offal is quite high in fat.)
2 tbsp rendered pork fat or vegetable oil (I just used a spray of Canola to keep the fat down.)
500g medium to coarse chicken mince. (They recommend having a high fat content but I went the opposite way and it still tasted great.)
juice of 2 limes
3-4 tbsp fish sauce
2 tsp oyster sauce
2 tbsp ground roast rice (Recipe to follow.)
1 stem lemongrass, pale part only, thinly sliced
½ tsp galangal powder (Recipe to follow. I used ground ginger as I couldn’t be bothered but, it’s there if you can be.)
2-3 shallots, thickly cut
2-3 apple eggplants, thickly cut, optional (As apple eggplants aren’t available in NZ, I used a regular eggplant and grilled it first.)
½ bunch mint, leaves picked
3-4 kaffir lime leaves, julienned
In a mortar and pestle, pound the peppercorns. Add the coriander root, garlic, scuds and a pinch of salt and pound together to a rough paste.
If you’re using the livers, trim them, put in a saucepan of cold salted water and bring to the boil to blanch quickly.
Heat the pork fat or oil in a hot wok, add the paste and fry until fragrant. Add the chicken mince and continue to cook. When the mince is almost done (about 2-3 minutes), add the liver, if using, and stir to combine.
Remove the wok from the heat, and put the cooked mince in a bowl. Season with lime juice, fish sauce and oyster sauce.
Add the ground roast rice, lemongrass and galangal powder and stir to combine thoroughly. Now add the shallots, apple eggplant, mint, coriander and lime leaves and toss to combine.
Transfer to a serving plate or bowl and garnish with the extra chopped scuds, if desired.
Ground Roast Rice
In pan, dry fry a cup of white glutinous rice with a couple of chopped kaffir lime leaves and some sliced lemongrass and shaved galangal. Keep stirring it the whole time so it doesn’t blacken on the bottom of the pan. When it starts to get a bit of colour and is nutty and fragrant, it’s done. Remove from heat and blitz to a powder in a food processor. Store in an airtight container for up to 2 weeks. This is a great addition to salad, stir-fries and dressings.
Roughly chop a whole galangal root (or two) and blitz in a food processor. Thinly spread the paste on a baking paper-lined baking tray. In a low 70°C oven, completely dry the galangal (about 5-6 hours). When it’s cool, blitz again. Store in an airtight jar.