MKR Kitchen tested: Japanese Inspired Poached Chicken in a Mushroom Broth with Crispy Chicken Skin
Tuesday 18 March, 2014
From Episode 29: Kitchen HQ Chicken and the Egg and tested in the MKR kitchen, this is Chloe and Kelly's recipe that helped them avoid elimination.
Preparation time: 20 minutes
Cooking time: 45 minutes
- 4 chicken breasts, skin intact
- Salt, to season
- 200g enoki mushrooms
- 2 spring onions, thinly sliced
- 1 cup coriander leaves
- 2 tsp peanut oil
- 100g shitake mushrooms
- 150g oyster mushrooms
- 1 red chilli
- 1cm-piece ginger, grated
- 1 garlic clove, crushed
- 125ml (½ cup) sake
- 3 Sichuan peppercorns, bruised
- 2 star anise
- 1 cinnamon stick
- 2 tbs mirin
- 2 tbs soy
- 1 tbs white miso paste
1To make broth, heat oil in a large non-stick saucepan over medium heat. Add mushrooms, chilli, ginger and garlic and cook for 5 minutes or until softened. Add sake and simmer 3 minutes or until almost evaporated. Stir in remaining ingredients with 2L (8 cups) water and simmer for 25 minutes or until reduced by half.
2Meanwhile, preheat oven to 200C and line an oven tray with baking paper.
3Remove skin from chicken and pat dry. Cut skin into small pieces and place on prepared tray. Top with baking paper and place a second oven tray on top to sandwich. Roast for 10 minutes. Remove top tray and baking paper layer and roast for a further 5 minutes or until crisp and golden. Transfer crisp skin to a plate and season with salt.
4Add chicken breasts to stock and simmer for 5 minutes. Remove from heat and stand, covered, for 10 minutes or until cooked through. Remove chicken from broth and place in a bowl. Cover with plastic wrap.
5Strain broth through a fine sieve into a large saucepan, discarding solids. Add enoki mushrooms and simmer until reduced to 750ml.
6Divide broth among serving bowls, then add spring onions and coriander. Thickly slice chicken and place in centre of each bowl. Top with crisp skin to serve.
Make this dish more substantial by adding some other vegetables - shredded carrots and sugar snap peas would work well.
Enoki are long, thin white mushrooms available from Asian grocers and selected supermarkets.
Make the broth a day in advance and refrigerate overnight to allow the flavours to develop.