Your Ultimate Guide to Chicken: Adam Liaw shares his cooking secrets – from his favorite three-ingredient marinade to his crunchy skin trick
- Adam Liaw shared his ultimate guide to how to cook chicken perfectly
- His tricks include his three-ingredient marinade and his secret crispy-skin chicken
- The chef also explained how to check cooked meat without tearing it apart
MasterChef Australia star Adam Liaw has released his ultimate guide to perfect chicken cooking – including his secret trick for crispy skin and his favorite three-ingredient marinade.
The cookbook author revealed his simple tricks for perfecting chicken every time – and how you can check the cooked poultry without having to pull it apart.
“People often cook chicken too long, which can make it a little dry. Use a meat thermometer to make sure the chicken is cooked through but not overcooked, ”the celebrity chef told Daily Mail Australia.
“A meat thermometer is a really valuable tool in the kitchen and only costs a few dollars.
“But if you don’t have one, you can stick a skewer in the thickest part of the chicken you’re cooking and if the juices are clear the chicken will cook through.”
MasterChef Australia star Adam Liaw (pictured) has released his ultimate guide to perfect chicken cooking – including his crispy skin trick and three-ingredient marinade
Adam Liaw’s three-ingredient marinade
Oyster sauce, soy sauce, and sugar make a great easy marinade, Adam said.
Or you can use this as a base and then add your own ingredients to enhance the taste – including honey, garlic, herbs, chilli, etc.
Liaw, who partnered with Lilydale Free Range Chicken to run a cooking series, said steaming is one of the best cooking methods for creating juicy, tender pieces of chicken breast every time.
“Steaming the chicken breast is a great way to ensure your chicken is cooked perfectly and stays moist and tasty,” he said.
“Steam the whole breasts over low heat for 12 to 15 minutes and add a little ginger, soy sauce, and sesame oil before or after steaming for a wonderfully flavored dish.”
For a quick, easy, and delicious crispy chicken, Liaw said its three main ingredients were oyster sauce, soy sauce, and sugar.
“It’s a great simple marinade,” said Liaw.
He said home cooks can get creative with flavors by adding more ingredients to the marinade.
“Brine that you can use as a base and then add your own flavors – like honey, garlic, herbs, chilli, etc.,” he said.
For a quick, easy, and delicious crispy chicken, Liaw said its three main ingredients are oyster sauce, soy sauce, and sugar (stock images)
As part of Lilydale’s Dedication You Can Taste series, Liaw invites home cooks to his own kitchen with Poh Ling Yeow (left) and Hayden Quinn (center).
Liaw said his secret ingredient for perfecting crispy-skinned chicken is dark soy sauce.
“For the tastiest chicken skin, my secret is to use dark soy sauce. Cover the skin of your chicken with about a tablespoon of dark soy sauce before frying and you will get a perfect chicken skin every time, ”he explained.
To get the most out of your dish, Liaw said you should always use good quality chicken – and never forget to season it.
“Seasoning chicken is really important. A good pinch of salt is often all you need to get the best flavor from your chicken, ”he said.
Liaw invites home cooks to join Poh Ling Yeow and Hayden Quinn in his own kitchen as part of Lilydale’s Dedication You Can Taste series.
Adam Liaw’s Chicken San Choy Bao
5 dried shiitake mushrooms
2 thick green onions
¼ cup canola oil
1 small onion, finely diced
2 cloves of garlic, finely chopped
1 teaspoon grated ginger
500g Lilydale Free Range Chicken Mince
150 g green beans, cut into ½ cm cubes
1 small carrot, cut into ½ cm cubes
3 tbsp tianmianjang (or hoisin sauce) plus extra for serving
2 tbsp dark soy sauce
1 tsp sugar
1 teaspoon sesame oil
1 teaspoon corn flour mixed in ¼ cup cold water
1 head of iceberg lettuce, separated into cups
1. Cover the shiitake mushrooms with about 1.5 cups of hot water and let them soften for 20 minutes. Cut off the stems, discard them and cut the caps into ½ cm cubes. Save the soaking liquid.
2. Cut the spring onions into 5 cm long pieces and then julienne them very finely. Soak the spring onion in ice water for at least 10 minutes to curl.
3. Heat a wok over high heat, add oil, onion, garlic and ginger and stir for about 1 minute until the onion is soft. Add the Lilydale free range chicken and saute for about 3 minutes until the minced beef is lightly browned.
Add the beans and carrot and toss for another minute. Then add tianmianjiang, soy sauce, sugar, sesame oil, and some shiitake soaking liquid as needed.
Bring to the boil and simmer for about 3 minutes, until the chicken is cooked through and the vegetables are tender. Mix in a little of the cornmeal mixture and toss until the mixture is thickened and fairly dry.
4. Serve the chicken mixture with the spring onion, some extra Tiamianjiang (or hoisin), and salad cups to wrap the mixture.