Remove the chicken from the packaging and cut into 2cm dice. Mix the honey, miso, and soy in a medium bowl until smooth. Add the chicken. Cover and refrigerate.
Place the rice in a heavy-based medium saucepan with a tight-fitting lid. Wash the rice several times. Add 2 ½ cups cold water and let soak for 30 minutes. Place the rice over medium-high heat and bring to the boil. Boil for 10 minutes uncovered or until the water has evaporated and there are small ‘holes’ in the top of the rice. Reduce heat to low, cover and steam for 10-15 minutes or until rice is cooked. Spread on a tray and allow to cool. Refrigerate for one hour.
Beat the eggs. Pour a little oil into a frying pan and heat over medium-high heat. Pour the egg into the pan and swirl around to make a thin omelette. Cook for a few minutes. Remove from heat. Remove and roll into a cylinder. Set aside.
Pour a little oil into a wok and, over high heat cook the chicken for 5 minutes. Add the capsicums and cook for a few minutes. Add the peas, prawns and lup cheong and cook for a few minutes. Add the rice and cook for a further few minutes. Pour in the sesame oil, oyster sauce, soy sauce and lemon juice. Check for seasoning.
This is a modern classic, first served by Giuseppe Cipriani Harry’s Bar in Venice in the 1950s. It’s the mix of salty, rich, sharp and clean flavours that make it an ideal match to light red wines or even textural whites. Some chefs pound out sirloin steak, others soft-freeze eye fillet and shave it on a meat slicer. We’ve added some easy-to-make sauces – a parmesan crème fraiche and a spring onion gel - that are so good you’ll find ways to use them in other dishes too.
There is nothing like a chicken sandwich. The secret is very fresh bread, way too much fresh butter, a velvety handmade real - egg mayonnaise and delicately poached chicken. For the mayo, use lightly flavoured extra virgin olive oil or good quality vegetable oil. Remember to refrigerate the mayo immediately after use as it is made with raw eggs.
A fast and healthy midweek meal that is guaranteed to have them asking for seconds. You can use iceberg lettuce instead of cos lettuce or microwave some tortillas and serve hot and soft. Serve with Mexican beans, butter-fried mushrooms and some hot chilli sauce. Just be sure to brown the meat to get that deep, rich, south-of-the-border flavour.