Set a large pot over a moderate heat. Allow the olive oil to warm before adding in all aromatics (mandarin peel, chilies, ginger, peppercorns, star anise and cinnamon quills)
Allow a good one to two minutes for the spices to become fragrant, at this point you can add in the diced red capsicum and green onions, mix well.
Add in the chicken pieces followed by the chicken stock, cover with a lid and allow to come to a boil before reducing to a simmer and cooking for a further 45 minutes to an hour. Remove from the heat, add in the sugar snaps and allow 10 – 15 minutes to rest before serving
Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
Sofia Levin is a celebrated Melbourne-based journalist and host who’s been writing about food since 2013, for Broadsheet, Lonely Planet, the Guardian, the Age and other publications.
In March 2021 Levin launched The Seasoned Traveller, a website and newsletter that celebrates cultural diversity through food and encourages readers to #eatcuriously. She’s also appeared on TV shows like Postcards and The Cook Up with Adam Liaw (and in a few Broadsheet videos).
Mary Politis is the woman behind the popular food blog Mary’s Kouzina. Mary teaches people how to make home Greek style food, with recipes inspired by her mother and grandmother; showcasing her family recipes to the world.
Her aim is to reintroduce and preserve traditional Greek cuisine by encouraging people to go back to their Greek roots and incorporate it back into their daily diets.
Looking for AR Cookbook ?
Click here or scan the QR code with your phone or tablet to access the recipe videos playing in your Plate For a Mate Cookbook! *Content accessible by mobile device only.