Turmeric Chicken Maryland with Lemon Myrtle and Macadamia

Prep Time 20 minutes

Cook Time 1 hour and 10 minutes

Servings 2-4


2 chicken Marylands, roughly 340g each

60g table salt

60g caster sugar

5g turmeric powder

For the stock

2L water

125g white soy sauce

80g fish sauce

125g golden rock sugar

10g brown onion, finely sliced

60g ginger, finely sliced

50g garlic cloves, finely sliced

50g lemongrass, finely sliced

50g coriander with stalks, leaves and root, roughly chopped

10g dried lemon myrtle leaf

5g cassia bark, toasted

5g star anise, toasted

5g liquorice root, toasted

5g black peppercorn, toasted

4g Szechuan pepper, toasted

4g coriander seeds, toasted

4g Chinese black cardamom, toasted

3g cloves, toasted

3g mandarin peel, toasted

3g fennel seeds, toasted

5pc dried bay leaf

3g turmeric powder

For the lemon myrtle chicken fat

150g chicken fat

10g lemon myrtle

For the dressing

100g chicken stock

20g fish sauce

50g caster sugar

50g lime juice

50g lemon myrtle chicken fat

25g rice vinegar

25g white soy sauce

5g chives, finely sliced

For the salad

1 cup bean shoots

¼ head cabbage, shredded

4 tbsp macadamia nuts, lightly crushed

50g chicken fat


Combine salt, sugar and turmeric powder in a bowl. Rub the chicken all over with the mix, remembering to wear gloves to avoid staining your hands with turmeric.

Set the chicken aside and allow the salt to cure and marinate for at least 30 minutes or for best results, overnight in the fridge. After 30 minutes (or the following day), rinse the chicken under cold running water thoroughly scrubbing off the excess salt cure.

To make the stock, combine all the ingredients in a medium-sized pot and bring to a boil. Cover with a lid and allow to simmer for 15 minutes for the flavours to infuse.

To cook chicken, allow the chicken to come to room temperature by taking it out of the fridge for at least 30 minutes before cooking.

Bring the stock to a boil then drop in the chicken Marylands. Bring back to the boil then turn down to a simmer. Cover with a lid and cook for 15 minutes.

After 15 minutes, turn off the heat but do not remove the lid. Allow the chicken to steep for at least 50 minutes to continue the cooking process.

Once cooked, remove the chicken from the pot and set it aside. Strain the stock to make the dressing.

For the Lemon myrtle chicken fat, combine ingredients in a pot and cook on low heat for 20 minutes for the lemon myrtle to infuse into the chicken fat.

Once the timer is up, strain the fat by passing it through a muslin cloth or a fine sieve and discard the solids.

For the dressing, combine all ingredients in a bowl and whisk until the sugar has dissolved.

For the salad, combine all ingredients in a pan and cook on high heat until the bean shoots and cabbage have wilted but still retain a crunch. To assemble, spread the salad onto a plate. Chop chicken Marylands into smaller pieces then top the salad with the chicken. Bring the dressing to a boil then pour over the chicken. Serve immediately.


Parmesan Cream Fettuccine


Duck Parmentier