Slow-Cooked Chicken, Glutinous Rice wine, Shaoxing, Chrysanthemum
by May Chow
7% Salt Brine
Yield - 3.2 kg
Ingredients
- Water 3 kg
- Table salt 210 g
Method
- Combine water and salt in a large container and whisk until all the salt is dissolved.
Yellow Wine Chicken
Yield - 4 Portions
Ingredients
- Chicken - Whole 2 each
- 7% brine - 3 kg
- Shao xing wine 300 g
- Glutinous rice wine 600 g
- Sliced ginger 60 g
- Spring onion whites 30 g
- Garlic cloves 6 each
Method
- Break down chickens by removing the legs from the body. Remove the wishbone and tuck the wings behind the shoulders to help the body stand straight. Brine chickens overnight in 7% brine.
- Vac pack chicken crowns in separate bags with 100ml shao xing wine, 200ml glutinous rice wine, 20g sliced ginger, 30g spring onion whites and 2 cloves garlic in each bag. Combine all the legs and thighs into another bag and add the same ingredients. Seal bags on highest setting. Steam the breast at 58c for 1.5 hours and the legs and thighs at 63c for 1.5 hours. Allow to rest at room temperature for 15 minutes.
- Debone leg and thigh completely then refrigerate everything.
Chrysanthemum Butter
Yield - 400 g
Ingredients
- Unsalted butter, room temperature 100 g
- Chrysanthemum tea leaves 6 g
Method
- Combine everything in a mixing bowl and mix well.
Shiitake Broth
Yield - 1 kg
Ingredients
- Water 3 kg
- Dried shiitake 1 kg
- White soy to taste
- Mirin to taste
Method
- Bring water and shiitakes to a boil. Let simmer for 30 minutes. Remove from heat and strain.
- Season with white soy and mirin.
TO FINISH
Ingredients
- Steamed sushi rice – cold or room temperature 800 g
- Oyster mushrooms – sliced in half lengthways 200 g
- black fungus – cut into 2cm x 2cm pieces 200 g
- Chrysanthemum flowers 40 g
- Wild rice 20 g
- Soy bean oil 200 g
Method
- Heat up soy bean oil in a small pot. Once it starts to smoke, add wild rice. As soon as each grain is puffed, be quick to strain the wild rice from the oil before they burn.
- Heat up chicken in steamer at 58c for 15 minutes. Remove chicken from bags then slice
- Pan fry oyster mushrooms. Once they start to colour, add rice and 4 tablespoons chrysanthemum butter. Season with salt. Once butter has fully melted and rice has slightly coloured, add black fungus and continue to cook for another 30 second making sure to break up all the rice with the back of a spoon.
- Heat up shiitake broth in a small saucepan.
- To plate, start by placing sliced chicken in a shallow bowl. Cover with fried rice and mushrooms then puffed wild rice followed by chrysanthemum flowers. To finish, pour the shiitake broth into the bowls.
