Simpson Kwan started off as a sandwich chef at Maxim's Caterer's Ltd in 1977. He's come a long way since then. Now executive chef for the European restaurants division of Maxim's, he has been involved in a number of successful outlets for the group, including Eating Plus, Thai Basil and Miso. At his kitchen in Happy Valley, he cooks up this light, flavourful chicken dish. Pan-fried chicken with orange, honey and lemongrass, served with organic rice and coleslaw/mango rolls For the chicken 1 shallot, peeled 6 cloves garlic, peeled 1 red chilli 1 tbs minced ginger 2 stalks lemongrass 2 lemon leaves, shredded 1 tsp ground black pepper 1 tbs dark soy sauce 2 1/2 tbs fish sauce 2 tsp sesame oil 1 tbs Shaoxing rice wine 2 tbs honey Juice from one orange 1 tsp grated orange zest 1 tsp prepared yellow curry paste 4 chicken thighs 200 grams organic rice For coleslaw/mango rolls 225 grams shredded cabbage 110 grams shredded carrots 1 cup white vinegar 1 tsp salt 170 grams castor sugar 1 mango Thai basil leaves 2 pieces Vietnamese rice paper Step 1: Make the coleslaw first so it has time to marinate. Place vinegar, salt and sugar in a small saucepan, and heat slowly, stirring constantly, until sugar is dissolved. Remove from heat and pour over cabbage and carrots, and toss together. Marinate in fridge for three to four hours or overnight. You won't need all the coleslaw, but the remainder will keep in the fridge for a week. For chicken, finely chop the shallot, garlic, ginger, red chilli, lemongrass and lemon leaf, then stir in pepper, soy sauce, fish sauce, sesame oil, rice wine, honey, orange peel, orange juice and curry paste. Step 2: Remove bones from chicken, then cut meat into cubes. Toss with the orange-honey-curry mixture and let marinate. Step 3: Cook organic rice according to package directions. Step 4: Dip rice paper briefly in cold water and place on clean dish towel - rice paper will become pliable. Take a handful of the coleslaw and squeeze out as much liquid as possible, then lay down the centre of the rice paper. Add a layer of peeled, sliced mango, then basil leaves, and roll tightly. Repeat with other piece of rice paper, and cut each roll into about six pieces. Heat pan and cook chicken over high heat until skin is crisp and the meat is thoroughly cooked. Place a scoop of rice on each plate, top with chicken and add three pieces of the coleslaw/mango rolls. Kwan recommends the 99 Sandalford Chenin-Verdelho from Australia.
