Asian Fusion Meets Poultry Passion, or Chicken Tikka Choco-Choco with Infused Melon Tea

Asian Fusion Meets Poultry Passion, or Chicken Tikka Choco-Choco with Infused Melon Tea Not Suitable For Vegetarians not suitable for vegetarians Biscuit Threat Low low biscuit injury risk Chilli Warning 1 slightly spicy

2014 WINNER, Chef Kath

Asian Fusion Meets Poultry Passion, or Chicken Tikka Choco-Choco with Infused Melon Tea

Ingredients used in Asian Fusion Meets Poultry Passion, or Chicken Tikka Choco-Choco with Infused Melon Tea

INGREDIENTS:

  • chocolate cupcake mix
  • Cadbury's dairy milk chocolate
  • pak choi
  • sliced melon
  • pre-cooked barbecue chicken breast

METHOD:

Heat some water in a saucepan and place a plate on top to warm. Place 50g of the chocolate on the plate. When melted, stir in a little water and the cupcake mix. Remove the plate from the heat and dip the pak choi in the chocolate mix, spooning this over the leaves to coat thickly. Thinly slice half of the barbecue chicken and arrange on a plate. Pour a little of the chocolate sauce on the meat and set the chocolate coated pak choi beside it. Pour the remaining chocolate sauce in a pan and bring to the boil.

There's nothing quite like chocolate coated pak choi

Return to the saucepan of water which should now be boiling. Add the melon segments and sauté for a few minutes until heated through.

Finely chop the remaining barbecue chicken and add to the chocolate sauce, stirring continuously. Stir vigorously to break the chicken down. When done, spoon the mix into the pak choi leaf and garnish with melon pieces.

Pour some of the water from the boiled melon into a glass and serve as an accompanying drink. Garnish with a cube of melon and add a pak choi leaf as a stirrer.

Andrew: "It's not dissimilar to a classic barbecued salad pudding."

Kath: "Until now, I'd always thought I liked Chicken Tikka and chocolate."

Andy: "Chef Kath has discovered a way of preparing pak choi such that it can never be considered lacking in flavour."

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