New to Bounty?
2020 has served up a lot of challenges, but there’s a few silver linings too. One of those silver linings comes in the form of Aussie families unearthing a passion for home cooking.
Someone who whole heartedly supports that is Masterchef fan favourite, Poh Ling Yeow.
She’s teamed up with Masterchef alum, Adam Liaw and Hayden Quinn as a part of Lilydale’s ‘Dedication You Can Taste’ campaign, offering up masterclasses which are a mix of live virtual cooking events and social recipe content, and we’re lucky enough to have scored some of her wisdom to share with you here at Bounty Parents!
Poh said she’s excited to celebrate the importance of quality ingredients and the farmers dedicated to producing them for the tables of Australian families and discerning home cooks.
“Cooking with quality ingredients raised and grown with care, simply means I have to do less. It makes sense, doesn’t it? Food that’s been treated better, tastes better!”
“I’m very excited to be part of the new series alongside Hayden, Adam and Lilydale – getting in the mix with enthusiastic home cooks and sharing a few of my kitchen tricks is what I love doing most,” said Poh.
Check out Poh’s best hacks for working with chicken below …
Poh Ling Yeow is sharing her tips and tricks for working with chicken.
Check out how to make Poh’s Lilydale Free Range Chicken Pot Stickers (Gau Ji) with Black Vinegar Ginger Dipping Sauce below …
Chicken Pot Stickers are easier to make from scratch than you might think!
Feeds 2 as a main, 4 as a starter
1 cup plain flour
About 110ml freshly boiled water
1/4 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
1/2 tsp salt
About 200g Chinese cabbage (wombok), finely shredded
300g 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 1/2 Tbsp light soy sauce
1 Tbsp Shaoxin rice wine
1-2 tsp sesame oil
2 tsp vegetable-based oil for pan frying