THANK SHAL­LOT

THIS DEL­I­CATE DISH COMES ALIVE WITH A ZINGY DRESS­ING, WARM­ING GINGER AND A HINT OF CHILLI

Life & Style Weekend - - TASTE - WORDS: ALAS­TAIR MCLEOD STYLING & PHOTO: MI­RANDA PORTER Alas­tair Mcleod is the chefowner of Al’freshco, al­freshco.com.au

I love the sub­tle taste and tex­ture of poached chicken. It makes for a dif­fer­ent re­la­tion­ship with the ac­com­pa­ny­ing flavours. Here sea­weed and ginger give the dish a del­i­cate fra­grance and the shal­lot oil gives length of flavour. Use the stock in a soup with left­over chicken, or toss through noo­dles with a dress­ing of lime, sugar, fish sauce, chilli and soy.

WHITE CUT CHICKEN, SEA­WEED, GREEN MANGO, SHAL­LOT OIL Serves: 6 IN­GRE­DI­ENTS

250ml Chi­nese rice wine 2 bunches green shal­lots, green ends only

3 cloves gar­lic, sliced

2 large knobs ginger, 1 peeled and sliced, 1 peeled and juli­enned

1.2kg whole chicken

1 green chilli, seeded and finely chopped

150ml veg­etable oil

Salt

½ bunch green shal­lots, pale green/white part, finely chopped

Se­same sea­weed salad, avail­able from Asian and spe­cial­ist gro­cers

Pick­led green mango, to serve

METHOD

Place rice wine, 1 bunch of shal­lots, gar­lic, sliced ginger and 3.5 litres wa­ter into a pot that will snugly fit the chicken. Bring to boil, add the chicken and re­turn to boil, then re­duce heat to a high sim­mer. Cover with a lid and cook for 15 mins then re­move from heat and stand for 30 mins. Lift chicken from the liq­uid then plunge into a large bowl of iced wa­ter for 15 mins. Drain well then re­frig­er­ate for a few hours be­fore us­ing. To make shal­lot oil, com­bine the sec­ond bunch of shal­lots, green chilli and veg­etable oil in a small pot. Heat un­til just bear­able then re­move from heat, blitz un­til smooth then pass through a fine strainer. Set aside. Re­move skin from chicken, re­move meat from bones and shred into strips. Com­bine with ginger juli­enne, a pinch of salt, chopped shal­lots, shal­lot oil, sea­weed and mango and toss well to com­bine.

POACH­ING IS BEST FOR VERY DEL­I­CATE FOODS, SUCH AS EGGS, FISH, WHITE MEAT CHICKEN AND FRUIT. IT IS A VERY HEALTHY COOK­ING METHOD, BE­CAUSE LIQ­UID—NOT FAT—CAR­RIES THE HEAT INTO THE FOOD.

EYE FOOD

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