A wonderful gastronomic shock signed by my team and they moved with Honey & Soy Glazed Chicken & Crispy Quinoa together with potato bread, coleslaw with pickled mushrooms, fermented sriracha and sour cream.
INGREDIENTS:
SOY GLAZE
400 grms of Honey
800 grms reduced Chicken broth
4 tbsp Champagne Vinegar
Soya
CHICKEN INNER FILLET
1.5 kg finely Trimmed Chicken Tenderloin
300 grms Quinoa butter for frying
2 grms All spice
POTATO BREAD:
150 grms Potatoes, peeled, boiled and passed)
380 grms Wheat flour
1 tsp Fennel seeds
1 tsp Cumin (mixed)
1 grm Galt
5 grms Yeast
150 grms of water
COLESLAW
1 kg tip bowl
100 g parsley leaves
400 g oyster slices
1-1-2 layers (vinegar-sugar-water) olive oil
FERMENTED SRIRACHA
200 grms of Red Chili
30 grms of Water
30 grms of Garlic
1 tbsp of Vinegar
1 tsp of Salt without iodine
500 grms Sour Cream
PREP:
GLAZE:
Boil the honey into a caramel, pour in the vinegar and boil down with the reduced broth. Boil the glasses to a thick consistency and then taste with soy and champagne vinegar.
QUINOA AND CHICKEN SKEWERS:
Boil quinoa as directed and rinse off all starch, then fry the quinoa crispy in butter and season with salt. Thread the chicken on a skewer, brush the skewer with the glaze and grill hard on the grill. Top with crispy quinoa and cress. It is important to serve the chicken when it is freshly grilled, then it is the tastiest!
POTATO BREAD
Dissolve the yeast in the water and mix with the remaining ingredients to a smooth dough. Let the dough rise for 30 minutes. Fold the edges of the dough so that you tighten it, repeat the procedure 3 times every 30 minutes. Form small flatbreads and bake in an oven at 250 ° C.
COLESLAW
Pick down the oyster slices and add in 1-1-2 layers, shred the cabbage thinly and season with olive oil, salt and black pepper. Then mix down the mushrooms and top with chopped parsley.
SRIRACHA
Mix the ingredients for the srirachan roughly, leave it out for about 7 days. Bring to the boil and cool.
Serve with sour cream:
Note, of course, it goes well with purchased Sriracha, but feel free to spend time making your own. Magically good!
