1. Dissolve salt in water completely to make brine
2. Submerge chicken in the brine for 1 hour in the fridge. Chicken will need to rest for at least 2 hours for the salt to evenly distribute into the chicken
3. Drain chicken from brine, pack in individual bags with 10g of butter.
4. Sous vide to at least 20mbs
5. Straighten the chicken so the butter is not squashing the breast and there are no wrinkles
6. Cook at 60'c for 1 hour
7. Remove chicken from water bath, keeping it in the bag and rest at room temperature water for 15 minutes. Add ice and chill completely.
For the vegetables (C)
1. Separately salt the vegetables and fruits between 20 to 30 minutes to remove excess moisture. Rinse out the salt and pat vegetable dry. Dehydrate vegetables for about 30 minutes at 50c or until excess moisture is removed and vegetables feel pliable but dry at the surface. Reserve.
Achar Paste
1. In a food processor or mortar and pestle, blend or pound (A) into a smooth paste
2. In a wok, stir fry achar paste till dark and fragrant.
3. Add in seasoning (B). Mix well and bring to a simmer, till the paste is thick like a slurry.
4. Remove from heat. When mix is at room temperature, mix in all salted vegetables and fruits.
5. Refrigerate achar sealed in a vacuum packed or inside a mason jar. Store for about 2 weeks in the fridge prior to using.
6. Upon serving, add toasted petai leaves, sesame seeds and peanuts to garnish
Kari Debal Sauce
1. In an appropriate size pot, cook chicken skins slowly to render all their fat. Make sure pot is covered and stir it occasionally. Once most of the fat is rendered out of the skin, increase the heat and cook till golden brown, stir continuously throughout the process.
2. Strain chicken fat and skin. Deglaze the pan on low heat with sliced brown onions, scraping the bottom to remove all the fond. Add some ladles of the reserved chicken fat and cook mixture till onions are golden brown.
3. Once onions are caramelized, add candlenut. Toast until fragrant. Add annatto and remaining chicken fat. Scrape bottom of pot continuously during this process.
4. Blitz the peeled shallots and garlic in robot coupe. Add to onion mix and cook in medium heat, scraping the bottom of the pan when necessary. Control the heat as the moisture evaporates turning the stove down to low, stirring and scraping the bottom of the pan when necessary till shallots are caramelized and oil has completely split from the mixture.
5. Blitz the lemongrass, gingers and chili in robot coupe and add to pot. Repeat the process till mixture is golden brown and managing the heat so mix does not burn.
6. Add the reserved roasted chicken skins and the chicken stock. Cook on low heat for 2 hours. Strain. Season to taste with vinegar and sugar. Reserve.
7. Add Dijon mustard and 6% kuzu on pick up