- Dashi:
- 1l Mineral Water
- 25g Kombu
- 12g Bonito Flakes
- 56g Kikkoman Soy Sauce
- 24g Mirin
- 15g Rice Wine Vinegar
- Garlic pannacotta:
- 300 ml Whole Milk
- 300 Double Cream
- 2 Heads of Garlic
- 2.5 Leaves Of Gelatine
- Chicken master stock:
- 1l Chicken stock
- 1.5l Water
- 500ml Shaoxing Vinegar
- 100g golden brown sugar
- 50g ginger
- 4 spring onions
- 4 orange peel
- 4 star anise
- 2 garlic cloves
- 50g cassia bark
- Frozen Lovage:
- 125g Water
- 150g Glucose
- 180g Caster Sugar
- 30g Glucose Powder
- 6g STAB 2000
- 35g Lovage
- 30g Spinach
- 1g Citric Acid
- 1l Still water
- 50g Lemon Juice
- Umami Consommé:
- 2 Red Mullets
- 100ml Oil
- 2kg Chicken wings
- 500g Squid
- 500g Scallop trim
- 3 Fennel
- 4 Celery
- 250g Butter
- 2 Garlic Cloves
- 700ml Cider
- 700ml Chardonnay vinegar
- 3l Chicken stock
- 1l Clam stock
- Dehydrated wood ear mushrooms
- Tosaka seaweed
Chicken cooked in master stock, lovage rocks, garlic panacotta, chilled Umami broth
Chicken cooked in master stock, lovage rocks, garlic panacotta, chilled Umami broth
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following chicken cooked in master stock, lovage rocks, garlic panacotta, chilled Umami broth recipe a try? This chicken recipe with a chilled Umami broth was Gabriel Rechisan's winning main course from the Kikkoman Masters 2017 competition.
Ingredients
Method
Dashi:
Bring the water and Kombu to 82 degrees, add bonito flakes to infuse for 3 minutes
Pass off, then add mirin, rice wine vinegar and Kikkoman soy sauce.
Dashi Gel:
Take dashi and thicken with ultratex until desired thickness.
Dashi reduction:
Reduce down 300ml of dashi until syrup like consistency.
Garlic panna cotta:
Bring milk to the boil, add garlic and leave to infuse for 30 minutes
Add gelatine and set in the fridge.
Chicken master stock:
Add all ingredients above into a pan and reduce steadily by half.
Frozen Lovage:
Combine water, glucose, caster sugar and lovage and boil.
Blitz in STAB.
Then add all ingredients into the vita and blitz.
Umami Consommé:
Roast off red mullet and bones.
Add the squid and the scallop trim.
Add the fennel, celery and sweat down.
Roast the chicken wings in the oven, and then add to the main mix.
Add the cider and vinegar and reduce.
Add the stocks and butter, and then simmer down for 2 hours.
Pass off and clarify.
Wood Ears:
Cook dehydrated wood ears in dashi.
When ready to serve, glaze in a dashi reduction.
Tosaka Seaweed:
Rinse seaweed under cold running water to remove the salt, store in a container until needed.
Dress with sesame oil and Kikkoman soy sauce.
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