one of the uk’s most innovative young cooks + our latest collaborator, shu han lee, is taking over wok from home tonight to recreate our new collab dish, ‘shu’s shiok chicken’
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a singaporean native, shu started cooking when she moved to the uk, missing the flavours of home. first marinated with a ginger, garlic + herb spice paste from shu, the chicken is roasted + served on a bed of rice topped with lightly pickled slaw + finished with a caramelised lime. singaporean slang for ‘hits the right spot’, ‘shiok’ is the perfect way to describe this soulful bowlful
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‘shu’s shiok chicken’ is currently on trial at our test kitchen noodle lab and like all of our collab dishes, has the potential to be rolled out nationwide! so, tell us what you think!
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the bowl
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2 chicken thighs
cooked jasmine/ sticky rice
100g pickled baby radish
1 lime, halved
2g sugar
1/2 sliced red chilli
handful of coriander leaves
1 tbsp toasted coconut flakes
two servings herb salad
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spice paste
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25g ginger
60g lemongrass
100g shallot
25g garlic
10g red chilli
20g coriander stalks only
1 tsp turmeric
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chicken marinade
½ spice paste above
5g mint leaves
60ml coconut milk
juice of half a lime
big pinch of salt
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coconut lemongrass sauce
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½ spice paste
2 tbsp oil for frying
120ml coconut milk
120ml chicken stock
8g (2 tsp) sugar
juice of half a lime
salt, to taste
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radish pickling liquid/ dressing
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125ml apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
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salad in herb dressing
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½ pickling liquid above cooled
5g mint leaves
5g coriander leaves
1 small carrot
½ red onion
½ cucumber