Yellow Chicken
by Vicky Cheng
Chinese chicken poaching liquid
- Chicken fat - 70 grams
- Chicken bone - 400 grams
- Scallion - 200 grams
- Ginger - 100 grams
- Garlic - 100 grams
- Shallot - 100 grams
- Five spice - 10 grams
- Young ginger powder - 15 grams
- Red sichuan peppercorn - 20 grams
- Star anise - 2 pieces
- Corriander seeds - 30 grams
Procedure:
- Blanch chicken bone for 1 minute,rinse in cold water and set aside.
- Sweat scallion,ginger,shallot,garlic with chicken fat.
- Add all spices,blanched bones.
- Cover with water and boil for 1 hour.
- Strain and reserve.
- Make a remi with the left over bones for next batch of poaching liquid.
Cooking Method:
- Blanch chicken breast crown with ginger,scallion,water,place in ice water to cool.
- Vacuum pack cooled chicken breast and poaching liquid together ( enough to cover).
- Slow cook at 64c for 30-40 minutes depending on the size.
- Portion and glaze with rice glaze ( poaching liquid thicken with rice).
Ginger Scallion Oil
- Grapeseed oil - 125 grams
- Ginger (grated on microplane) - 50 grams
- Scallion (green part,fine chopped) - 50 grams
- Scallion (white part,fine chopped) - 50 grams
Procedure:
- Heat oil to 180c
- Add all the ginger at once.
- Add the green part of the scallion.
- Add the white part of the scallion.
- Transfer to an ice bath immediately.
Mik braised cabbage (wawa choi)
- Butter - 80 grams
- Ginger - 16 grams
- Garlic - 12 grams
- Cabbage (Trimmed) - 40-60 grams
- Salt - 3 grams
- Ham (Yunnan/Iberico Scraps) - 30 grams
- Cream - 100 grams
- Milk - 200 grams
Procedure:
- Sweat ginger,garlic,ham scraps,cabbage trimming with butter.
- Add salt.
- Cook for 5 minutes on low heat.
- Add cream and milk.
- Simmer for 2 minutes.
Red Rice Puree
- Red Rice 170 grams
- Garlic 15 grams
- Banana Shallot 50 grams
- White Button Mushroom 140 grams
- Butter 50 grams
- Kombu 2 grams
- Salt TT
- White Pepper TT
Procedure:
- Cook the red rice with water and konbu until congee like texture.
- Caramelize garlic and banana shallot together and set aside.
- On the other pan,caramelize white button mushroom with butter. Strain and reserve.
- Strain the red rice and mix the caramelized garlic,banana shallot and white button mushroom and blend in the vitamix.
- Pass through a chinois and check for seasoning and reserve.
Chicken Jus (Scallion & Ginger)
- Reduced chicken jus 1 Liter
- Garlic 20 grams
- Ginger 50 grams
- Scallion 50 grams
- Roasted chicken bones 200 grams
- Shao Hsing wine 100 grams
Procedure:
- Reduced the chicken stock until the right consistency in a separate pot.
- Roast the chicken bones and add the garlic,scallion,ginger.
- Deglaze with shao hsing wine and add the reduced chicken jus.
- Simmer for about 15mins.
- Taste,strain and reserve.
