Fragrant Poached Chicken, White Radish, Sea Scallop, Smoked Eggplant Cream, Pea Blossoms Recipe | Yummly

Fragrant Poached Chicken, White Radish, Sea Scallop, Smoked Eggplant Cream, Pea Blossoms

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Ingredients

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  • 16 free-range chicken
  • 3 liters chicken stock
  • 300 milliliters dark soy
  • 300 milliliters Chinese cooking wine
  • 300 grams yellow rock sugar
  • 7 star anise
  • 4 pieces cassia bark
  • 1 bunch spring onions (white part only)
  • 50 grams ginger (finely sliced)
  • 30 grams garlic (sliced)
  • 1 Orange
  • 1 liter extra-virgin olive oil
  • 1 clove garlic
  • 200 grams smoked eel (whole, cut into 1 cm thick pieces)
  • 50 grams bonito (flaked)
  • 1 liter oil (smoked)
  • 1 clove garlic (finely sliced)
  • 1/2 lemon
  • 3 eggplants (small firm super fresh)
  • sea salt (to taste)
  • 10 egg whites
  • 1 liter grapeseed oil
  • 2 sea scallops
  • 50 milliliters soy (white)
  • 100 grams crème fraiche
  • 2 daikon radish (x 3cm thick slices of)
  • 1 whole daikon radish
  • sea salt
  • 200 milliliters sesame oil (extra virgin Korean black)
  • 100 milliliters sesame oil (extra virgin Korean white)
  • 1 teaspoon jasmine tea
  • 30 grams ginger (finely sliced)
  • 30 grams spring onions (white part Asian, finely sliced)
  • 35 grams ginger (finely sliced)
  • 400 milliliters milk (non homogenized jersey cow)
  • salt (to taste)
  • 10 sea scallops (large, finely sliced into 1mm thin discs, 10 discs per portion)
  • 50 milliliters soy (white)
  • 50 milliliters rennet (vegetarian)
  • 50 milliliters mineral water (still)
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