This is the best dish I’ve cooked to date! The chicken breast is really *poached* i.e. it’s cooked in ambient hot water with no direct heat for 20 minutes. I learned this technique in a MasterClass and it’s an exact replication of that dish.
The protein in this dish comes from the crown of chicken breast without the wishbone, which I cut from a whole chicken.
You will need:
- Two chicken breasts
- 1 large beetroot
- 1 nectarine
- Raw goat milk
- Garlic scapes
It’s quite a simple dish but the trick to cooking it is the perfect poaching of the chicken. The way to do it is to season a pot of water with garlic scapes, rosemary and salt and let it boil.
I used garlic scapes (also known as garlic flower) to flavor the broth coz it tastes milder than garlic. It costs a lot more though at RM 19.90 / kg.
When the water has started boiling, take the pot off the flame/electric hob/heating element and slide in the crown of chicken breast. Set a timer for 20 minutes and put the lid back on. You do not need direct heat to cook this – just the residual heat from the boiled stock.
Meanwhile, I exchanged the vegetable puree that was in the original dish with a beetroot and nectarine puree. I also used raw goat milk while processing the puree. I felt that the colors look nice, and more importantly, it tasted awesome!
The sweetness of the nectarine balances out the beetroot and you get a nice red puree for plating.
The crown of chicken breast should be taken out right at the 20 minute point, skin removed, and sliced into the two breast meat that it contains. I further made three cuts to each chicken breast be faithful to the dish replication.
The last step is to grind up some nuts or cereal and scatter it on the top of the plated chicken. It looks beautiful (if I can say so myself) and best of all, it tastes great!
I’ve never tried indirect heat cooking and got it right at the first try. The beetroot and nectarine puree is smothered over the plate before the chicken breast is plated for the dish to pop (yes, you can roll your eyes right about now ) but the sweet puree was so good we ate it in other dishes too, like the king grouper in fish pastry shells.
My dear better half finished her dish and it was good to be able to do a restaurant quality dish from just watching a show. Haha! I’m putting this into Best of sixthseal.com – a category which I put very few of my posts into. 😀