Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Firstly, chop your chicken thigh fillets into strips and throw them into a mixing bowl. Add your chilli flakes & Chinese 5 spice and get mixing; evenly coating all chicken thighs.
Cancel
Kerrie L
a month ago
I increased the recipe to use 1050g of chicken [7 serves], but only used the chicken spice mix to equal 4 serves - and the satay sauce recipe to equal 5 serves [because I used a whole 400ml can of coconut cream.] To stir-fry the chicken, I used only around 3 tablespoons of olive oil, not the 14 tablespoons the recipe called for when I increased the number of servings. The result was a fail - with the large increase in spices and sauces in line with the increased servings, the spice flavours were way too strong, [even though I reduced them.] It appears that when you increase the number of servings, the recipe loses its balance. Do you have any suggestions for adjusting spices and sauces for larger serving sizes?
Like
Reply
Cancel
Bill | Food In Five
a month ago
Hey Kerrie, thank you so much for collating this feedback - really is useful 🙏 we need to look into the way we increase spices and cooking oil with the number of servings because it doesn’t make sense in some circumstances (although in theory I can see how it should work 😅). Let me take this one to the drawing board. In the meantime, I reckon a solid rule would be to cap out at 4 tbsp of oil (and increase as you go if needed) and for every extra portion half the number of spices 🙏 Always here for questions!
Like
Reply
Cancel
Kerrie L
a month ago
Thanks for the suggestion re how to increase the spices with increased servings. So, if two servings use one tablespoon, three servings would use 1.5 tablespoons, and four servings would use 2.25 tablespoons? Have I understood this correctly?
Like
Reply
Cancel
Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Firstly, chop your chicken thigh fillets into strips and throw them into a mixing bowl. Add your chilli flakes & Chinese 5 spice and get mixing; evenly coating all chicken thighs.
Cancel
Kerrie L
a month ago
I increased the recipe to use 1050g of chicken [7 serves], but only used the chicken spice mix to equal 4 serves - and the satay sauce recipe to equal 5 serves [because I used a whole 400ml can of coconut cream.] To stir-fry the chicken, I used only around 3 tablespoons of olive oil, not the 14 tablespoons the recipe called for when I increased the number of servings. The result was a fail - with the large increase in spices and sauces in line with the increased servings, the spice flavours were way too strong, [even though I reduced them.] It appears that when you increase the number of servings, the recipe loses its balance. Do you have any suggestions for adjusting spices and sauces for larger serving sizes?
Like
Reply
Cancel
Bill | Food In Five
a month ago
Hey Kerrie, thank you so much for collating this feedback - really is useful 🙏 we need to look into the way we increase spices and cooking oil with the number of servings because it doesn’t make sense in some circumstances (although in theory I can see how it should work 😅). Let me take this one to the drawing board. In the meantime, I reckon a solid rule would be to cap out at 4 tbsp of oil (and increase as you go if needed) and for every extra portion half the number of spices 🙏 Always here for questions!
Like
Reply
Cancel
Kerrie L
a month ago
Thanks for the suggestion re how to increase the spices with increased servings. So, if two servings use one tablespoon, three servings would use 1.5 tablespoons, and four servings would use 2.25 tablespoons? Have I understood this correctly?
Like
Reply
Cancel
