For many of us, our first introduction to Chinese food came through dining at a restaurant featuring Cantonese cuisine.
When it comes to ingredients, Cantonese cooks are fortunate to live in an area with abundant rainfall and a tropical climate. The province of Guangdong is a major agricultural area, while Guangzhou city, known in the west as Canton, is a major Chinese seaport located on the Pearl River. However, the Cantonese are also very inventive, and happy to incorporate non-native ingredients in their cooking. Coconut milk, rice noodles and curry powder, staples of Thai and Indian cuisine, show up in several Cantonese dishes.
The main ingredients in Cantonese cuisine are fresh fish and shellfish, rice, tropical fruit such as mangoes and lychees, and a wide array of vegetables. Rice is the staple crop; sweet potatoes (yam), taro and wheat are also cultivated. In addition to seafood, the Cantonese diet includes beef chicken and pork (while western versions often have little in common with the original, Sweet and Sour Pork is an authentic Cantonese dish).
Alongside the brief history of Cantonese cuisine we`re showing you this super delicious recipe (you can also find the recipe in our official IG account OR come to Parkside Restaurant and enjoy it here!) As it always is with food – it`s better to show than tell. So let`s get cooking!
Thai style chicken with lemongrass
- 1-2 long red chillies, chopped
- 1 lemongrass stem (inner core only), finely chopped
- 3cm piece ginger, chopped
- 3 garlic cloves
- 3 tablespoons honey
- 1 1/2 tablespoons mirin (sweet rice wine)
- 3 teaspoons fish sauce
- 2 tablespoons sunflower oil
- 700g chicken breast fillets, sliced
- 2 tablespoons soy sauce
- 1 cup (200g) jasmine rice
- 2 spring onions, thinly sliced
- 1/2 cup Thai basil leaves, roughly chopped
- 1/2 cup coriander leaves, roughly chopped
- Whiz chilli, lemongrass, ginger and garlic into a paste. Add honey, mirin, fish sauce and 1 tablespoon oil and blitz until combined.
- Toss chicken in a bowl with half the marinade. Chill for 15 minutes. Combine soy with remaining marinade. Set aside.
- Meanwhile, cook the rice.
- Heat 2 teaspoons oil in a wok or large pan over medium-high heat. Add half the chicken and cook, turning, for 5-8 minutes until browned and sticky. Repeat with remaining 1 teaspoon oil and chicken. Keep warm.
- Meanwhile, toss spring onion, basil, coriander with the rice.
- Spoon rice into serving bowls and serve topped with chicken and reserved sauce.
And Voilà! It really is as easy as that!