Poh Ling Yeow’s shock moment after MasterChef Back To Win
Poh Ling Yeow never anticipated what she saw upon returning to her weekly farmers market stall after the MasterChef Back To Win finale. PLUS: WATCH POH’S TOP CHICKEN TIPS
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When Poh Ling Yeow returned to her weekly farmers market stall, JamFace, following the latest season of MasterChef, she never anticipated what she saw.
“I just made my normal amount (of cakes, pastries and pies) and just about broke out into a cold sweat when I saw the line!” she says. “I thought ‘we’re going to run out of food by 9.30am’, which we did!”
The hundreds of fans who joined the hour-long queue were happy to get their fix over the weeks that followed – and numbers are now back to a more comfortable “normal”.
“I think everyone was in MasterChef peak fever,” Poh laughs.
Since MasterChef Back to Win, Poh has been busy not only with JamFace but also her visual art, plus a soon-to-be-released collaboration with homewares brand Mozi and a cookbook, slated for release next year.
She’s also joined fellow MasterChef alumni and mates, Adam Liaw and Hayden Quinn, to launch a virtual masterclass series called Dedication You Can Taste with Australian free-range chicken brand Lilydale. The series celebrates quality ingredients and the farmers who produce them. It also shares simple recipes to inspire home cooks, using one of Australia’s favourite meats.
Chicken is a staple in the family household of Adam Liaw, a father of three, “because you can take it in so many different directions”.
“Cooking has become such an important part of our lives now, and a good free-range chicken is the star of the home kitchen,” he says. Lilydale chickens are raised without the use of antibiotics, hormones or growth promotants.
Hayden adds: “Now is the time to try something new, cook a dish that you have always wanted to cook but just haven’t felt up for it.”
As part of the series, the three will share their own recipes using chicken – the date for Adam’s virtual masterclass will be released soon.
First up, Poh has shared her creations and tips to readers of SMARTdaily. So get your ingredients ready – your time starts now!
CHICKEN & ASIAN MUSHROOM STIR FRY WITH CHILLI BEAN PASTE
INGREDIENTS
● 60ml olive or any vegetable- based oil
● 400g Lilydale chicken thighs, cut into bite-size pieces
● 3 cloves garlic, peeled, finely chopped
● ½ cup dried black fungus, covered in cool water to rehydrate, any woody bits torn off and discarded (easily found in Asian grocers)
● Handful dried shiitake mushrooms, soaked in freshly boiled water for 30 minutes*, sliced 3-4mm
● 150g enoki, shimeji or oyster mushrooms (a mix is great)
● 7 stalks spring onions, cut into 3cm batons
SEASONINGS
● 2 Tbsp tobanjiang OR chilli bean paste
● ½ tsp caster sugar
● 2 Tbsp Shaoxin rice wine
● ¼ tsp sesame oil
● ½ tsp cornflour mixed with 1 Tbsp water
● Few sprigs fresh coriander for garnish
● Steamed rice for serving
NOTE: If you want to go the extra mile, instead of soaking in just plain boiling water, also add 1 Tbsp light soy and 2 tsp sugar to the mushrooms and water, then simmer in a small saucepan for about 5 minutes with the pot lid ajar. Keep covered for another 20 minutes or until completely rehydrated.
METHOD
1. Combine 2 tbsp of the oil and garlic in a medium frypan or wok over high heat. Flick a drop of water into the pan to check that it’s hot enough — it will sizzle. Add the chicken and stir fry until cooked through and a little browned. Transfer the chicken to plate.
2. Mix the seasonings together in a small bowl. Combine the remaining oil with the garlic and saute until the garlic starts to turn golden. Add the mushrooms and stir fry until just wilted.
3. Return the chicken to the pan then add the mushrooms, spring onions and seasoning mixture. Toss to coat everything in the sauce well.
4. Garnish with fresh coriander and serve hot with steamed rice.
SERVES: 4
CHICKEN POT STICKERS (GAU JI) WITH BLACK VINEGAR GINGER DIPPING SAUCE
SKINS
● 1 cup plain flour
● About 110ml freshly boiled water
DIPPING SAUCE
● ¼ cup light soy sauce
● 2 Tbsp Chinkiang vinegar (easily found in Asian grocers)
● 1/8 tsp caster sugar
● 2-3 tsp Asian brand chilli oil (in the least not olive oil based)
● 1 Tbsp full finely shredded, peeled, ginger
● 2 tsp finely chopped garlic
FILLING
● ½ tsp salt
● About 200g Chinese cabbage (wombok), finely shredded
● 300g Lilydale chicken mince
● 1 Tbsp full finely chopped ginger
● 1/3 cup finely sliced spring onions or Chinese chives
● 1/8 tsp ground white pepper
● 1 ½ Tbsp light soy sauce
● 1 Tbsp Shaoxin rice wine
● 1-2 tsp sesame oil
● 2 tsp vegetable-based oil for pan frying
METHOD
1. To make the dumpling skins, place the flour in a medium bowl, make a well in the middle and using chopsticks or a fork, mix in enough hot water to bind the flour into a rough ball. When the dough is cooled a little and safe to touch, switch to using your hands and knead into a pliable ball. It shouldn’t need flour to prevent it from sticking to the benchtop. Rest the dough on your work surface and turn the bowl over to cover it.
2. To make the dipping sauce, mix all the dipping sauce ingredients together in a bowl and set aside until needed.
3. To make the filling, first toss the salt through the cabbage and allow to wilt for 10-15 minutes in a colander. Rinse the cabbage and don’t be afraid to squeeze firmly into fists to remove excess moisture. Place in a medium bowl and mix with the remaining filling ingredients.
4. To make the dumplings, divide the dough into two and roll into cylinders 3cm in diameter. Anytime it feels sticky, dust with more flour. Slice the cylinders into 2cm disks and flatten them with the palm of your hand. Toss them with plenty of flour and cover with the overturned bowl again to keep them moist.
5. With a dumpling (or small) rolling pin, roll from the outer edge and towards the centre of the circle only – this will make sure you maintain an even circle. Keep rolling the skins until they are about 1mm thick, then place about one teaspoon full of the filling in the middle of each skin. When crimping, pleat only one side of the wrapper – this will pull the dumpling into a traditional crescent shape. If this sounds too difficult, simply pinch the edges to seal well, but rest it on a well-floured surface with the seam pointing upwards so there’s a nice flat bottom for crisping up.
6. To cook the dumplings, arrange them in a large non-stick frypan with at least 1cm of space between the dumplings. Fill with about 6mm of water and the 2 tsp of oil. Shake the pan very gently to make sure the dumplings are sliding easily. Cover and simmer over medium heat until the water is nearly all evaporated, shaking the pan occasionally to loosen the bottoms so they don’t stick. Remove the lid and allow the bottoms to crisp up to a golden brown.
7. To serve, turn the dumplings upside down so the crispy bottoms are facing up or you will steam the crunch away! Serve hot with individual bowls of the dipping sauce.
SERVES: 2 as main, 4 as starter