Asian Chicken Demiglace

Previously, on tastingmenu.wordpress.com –

* https://tastingmenu.wordpress.com/2018/04/29/on-the-importance-of-bone-stocks/
* https://tastingmenu.wordpress.com/2018/02/19/a-note-on-salt-and-soy-sauce-salinity-equivalence/

Mr. Robuchon…preached the use of only three or four ingredients in most dishes. His goal was always to show off, not mask, their flavors.
                                                                                                                              -Washington Post, 6 Aug 2018

Fusion requires a strong culinary foundation, taking into account local products and showing restraint in applying twists, otherwise confusion results (paraphrase)                                                                                                                                             -Iron Chef Masaharu Morimoto, Boston University cooking demo/lecture, 10 Oct 2007

Being inspired by Chef Michael Wong at the Nob Hill Club in San Francisco, I wanted to see if I could apply the French concept of

clarified 6:1 reduce Iron Chef Chen Chicken Stock

demiglace to Iron Chef Chen’s chicken stock to pair with a simple roasted chicken and wilted/sauteed kale.  So for my Asian demiglace, I would simply mix up:

8 T Iron Chef Chen’s chicken stock (6:1 reduction)
3/4 t soy sauce

3/4 t soy sauce for the Asian demiglace

Just before the boned seasoned chicken thighs were done roasting at 450 degrees for 45 minutes, I would simply sauteed baby kale and then present it in a straight line on the plate, on top of which would go the pieces of chicken.  At that point I would bring the

8 tablespoons of the chicken demiglace

reduced/gelatinized chicken stock to a boil in a small sauce pan and then immediately blend in the soy sauce and get it off the heat.

‘demiglace’ ready for seasoning

Simply seasoned

At that point, it was merely a matter of dividing the simple sauce to each plate of chicken and kale.  My wife suddenly decided shredded carrots might go well with the dish and provide a contrast of colour (it did!) and decided to top the kale with the shredded sauteed carrots before placing plating the chicken.

Crisp Skin Roasted Chicken Thighs, WIlted Baby Kale, Shredded Carrots, Asian Demiglace

After tasting the offering, I think I would adjust the seasoning in the recipe from 3/4t of soy sauce to

8 T Iron Chef Chen’s chicken stock (6:1 reduction)
1 t soy sauce

But this is definitely a keeper; something nice to have in the bag of cooking tricks!

Update (2 Sep 2018):

So I essentially remade this dish with Nobu style sauteed brussel sprouts and used a shanton(sheung tong) demiglace (4T shanton demiglace) to 1/2 t of soy sauce.  The flavors all worked out!

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