Our adaptation of an irresistible Karen Martini recipe takes free-range chicken marylands which we brown, then braise with sliced shiitake mushrooms and onions in a mixture of soy and fish sauce scented with five spice and Szechuan peppercorns. When cooked and tender, we toss through diced, roasted eggplant and scatter with spring onions and coriander. 
Free-range chicken, rice bran oil, onions, soy sauce (gluten free), fish sauce, caster sugar, five spice, Szechuan peppercorns, dried shiitake mushrooms, garlic, eggplant, spring onion, fresh coriander, salt. 
Fish, Soy.
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL4.1g50.9g
- SATURATED1.1g14g
- SUGARS3.4g42.7g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve, sprinkled with some extra coriander and sliced spring onions, over some steamed rice to soak up the delicious sauce and a pile of mixed stir fry greens on the side.

TO COOK: remove plastic film and reheat, covered with foil, in a preheated 180C oven for 25 minutes, before uncovering for a final five - check that it's warmed right through to the bone.

This dish is microwavable.  Please ensure your microwave is large enough to fit the foil tray, or empty into a micro-wave safe container till evenly heated through.

DEFROST INFORMATION: suitable for freezing. May be cooked straight from frozen or defrosted overnight in the fridge. Keep refrigerated and consume within 48 hours. 

Cooking instructions are guidelines only. Ovens and microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.