Kate's Crazy Culinary Creations

I have always loved honey mustard chicken but I must admit I usually just buy the sauce premade either in a jar or sachet. I was being lazy the other night and couldn't be bothered going to the supermarket but already had some chicken. So after some research I found this recipe. I had all the ingredients in the pantry or fridge so it was the obvious choice. The other advantage was that there is no dairy in this version. So for me it is perfect. Start by putting some salt and pepper on the chicken and toss to season. In a small bowl mix together the mayonaise and cornflour to create paste. Heat the olive oil in a large heavy based fry pan over a medium to high heat. Add the chicken and cook for 2 minutes on each side or until golden. Remove onto a plate. Reduce the heat to medium and add the garlic. Saute for 20 seconds. Add the chicken stock to the pan and bring to a simmer, scraping the bottom of the pan to remove any brown pieces from the chicken. Whisk in Dijon mustard a...

Today was Cup day here in Melbourne so we had a public holiday, I took the chance to have some of my family around for lunch. I saw this recipe a couple of weeks ago and I have been waiting for the chance to give it a go. I was a little time consuming but the end result was worth it. If you were going to try and make this during the week you could do it over 2 nights quite easily. You could cook the chicken in the stock one night and refrigerate until the next day. Then bast and roast for serving. So firstly to prepare the stock. In a large stock pot place the spring onions, brown onion, chillies, 3 star anise, 2 cinnamon stick, ginger, garlic, soy sauce, cooking wine, sugar and water. Bring to the boil over a high heat. Add the chicken to the pot breast side down and allow the pot to return to the boil. Reduce the heat to medium and cook for 20 minutes. Remove the pot for the burner and cover with a lid and allow to stand for 1 hour. After the hour remove the chicken from the stoc...