An Asian cookbook written with fresh eyes by an author whose soul lies in Asia but who has adopted techniques and ingredients from the west that endear his recipes to cooks everywhere.

Structured by food type – from meat, poultry and seafood to vegetables, and dumplings – Tony Tan’s Cooking Class takes readers through the fundamentals of more than 100 beloved dishes, many core to the canon, others dishes that he has made his own. Tan shares insights on the key building blocks, from the art of the wok to understanding the role of oils and fats to noodles 101 and the essential pantry. Beautifully photographed, thoughtfully illustrated and evocatively written, this is the essential book for a new generation on the essential foods and techniques of Asian cuisine from a beloved teacher, cook, writer and respected expert.

 

 

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One-Pot Chicken & Saffron Orzo

If it’s not already evident by the number of rice recipes in this cookbook, I cook rice a lot. But when I want a pleasant change, one of my favourite carbs to cook is orzo. It absorbs flavour like a sponge, and when cooked with the right liquid ratio, it can be silky smooth and pleasant to eat.

YIELD: 4 or 5 servings

PREP TIME: 10 minutes

COOK TIME: 20 minutes

CHICKEN

1½ pounds (680 g) boneless, skinless chicken breasts (about 4 large breasts)

1 teaspoon kosher salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon parsley flakes

1 teaspoon paprika

½ teaspoon black pepper

1 tablespoon olive oil

1 tablespoon butter

 

ORZO

½ teaspoon saffron strands

2 tablespoons hot water

1 tablespoon olive oil

½ large yellow onion, finely chopped

1 teaspoon kosher salt

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon paprika

2 large cloves garlic, minced

16 ounces (454 g) orzo

4 cups (960 ml) chicken broth

1 tablespoon butter

 

FOR GARNISHING AND SERVING

¼ cup (13 g) finely chopped fresh parsley

Lemon slices

Salata (page 44) or Arugula & Pomegranate Salad (page 52)

1. TO MAKE THE CHICKEN: Place a chicken breast on a cutting board and hold it flat with the palm of your non-knife-holding hand. Using a sharp chef’s knife, slice the chicken breast horizontally into 2 even cutlets using as few strokes as possible for a smooth finish. Repeat with the remaining chicken breasts.
2. In a large bowl, mix together the salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, parsley flakes, 1 teaspoon paprika, and pepper. Add the chicken cutlets and thoroughly coat with the seasoning mix.
3. In a large 2-inch-deep (5 cm) skillet, heat the oil and butter over medium heat. Add the chicken cutlets, working in batches so as to avoid overcrowding, and sear for 2 minutes on each side until golden. Transfer to a plate.
4. TO MAKE THE ORZO: Bloom the saffron by grinding the strands into a powder using a mortar and pestle. Place the powder in a small bowl, pour in the hot water, and let sit for 5 minutes.
5. In the same skillet the chicken was cooked in, heat the oil over medium heat. Add the onion and cook, stirring often, for 5 minutes, or until softened and translucent. Add the salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon paprika, and garlic and cook, stirring often, for a few more minutes. Add the orzo and toast it for a few minutes, stirring continuously. Stir in the broth and saffron water and bring to a boil.
6. Once boiling, add the chicken cutlets back into the skillet in a single layer, cover the skillet with a tight-fitting lid, and cook over medium heat for 5 minutes. Turn off the heat and let sit for 10 minutes. Check that the chicken cutlets are cooked through by using a meat thermometer and ensuring the interior is heated to 165°F (74°C), or by cutting a piece to check that it is white inside. If required, cover and cook for a few more minutes.
7. Cut the 1 tablespoon butter into small pieces and add it over the orzo to finish, then garnish with the chopped parsley and a squeeze of lemon.

Recipe published with permission from The Quarto Group.