Dilmah Seven Star Tea

Spicy Soybean Chicken

Food : Appetisers

Spicy Soybean Chicken

Ingredients

  • 10 portions Crispy chicken*
  • 750g Soybean glaze*
  • 250g Almond, toasted, coarse cut
  • 25g Black sesame seed, toasted
  • 25g White sesame seed, toasted
  • 250g Lychee, canned, drained, each piece cut into 8 pcs
  • 30pcs Coriander leaf
  • 10pcs Sasa bamboo leaf for garnish
  • 10 portions Seaweed french fries*
  • 10 portions Side salad

* Recipe follows

For the crispy chicken (serving portions: 10)

  • 1500g Chicken thigh, boneless, skin on
  • To taste Salt
  • 2kg Tempura batter, light
  • 300g Flour, all purpose, for dusting

For the soybean glaze (serving portions: 880g)

  • 100g Vegetable oil
  • 75g Garlic
  • 30g Ginger
  • 100g Onion, white, small diced
  • 50g Spring onion, chopped small
  • 250g Sake
  • 550g Tea syrup*
  • 75g Gochujang
  • 50g Soy sauce, light

* Recipe follows

For the Dilmah Lychee with Rose and Almond Tea Syrup (serving portions: 1175g)

  • 1000g Water
  • 100g Dilmah Lychee Rose and Almond Tea
  • 500g Sugar (0.75%)

For the seaweed fries (serving portions: 10)

  • 600g French fries
  • 50g Seaweed salt

* Recipe follows

For the seaweed salt (serving portions: 330g)

  • 250g Nori seaweed
  • 75g Sesame seed, white, toasted
  • 2 tsp Salt
  • 4 tsp Sugar

Method

  • Keep the freshly fried crispy chicken aside, but keep warm.
  • Fry the French fries and season well with the seaweed salt. Set aside, but keep warm.
  • Using a suitable sauté pan or wok on medium-high heat, add the soybean glaze and bring to a simmer.
  • Add all of the chicken and toss well. Allow the sauce to reduce and form a glaze over the chicken pieces, being careful not to burn the sauce.
  • Add the almond, black sesame seed, white sesame seed and lychee. Toss well to combine thoroughly.
  • Plate the chicken by presenting 10 x 150 g per portion on top of the bamboo leaf.
  • Sprinkle with the additional lychee, sesame seeds, toasted almond and fresh coriander leaf.
  • Serve together with the seaweed french fries and side salad.

For the crispy chicken (serving portions: 10)

  • Prepare the chicken thighs by cutting each piece into 8 pieces, or 3 cm square pieces.
  • Season well with salt and set aside in the chiller until just before frying.
  • Prepare a tempura batter using a prepared tempura flour mix. Use cold water and adjust the consistency of the batter to resemble that of heavy cream. The final batter will be more liquid than a traditional tempura batter.
  • Remove the chicken from the chiller and drain any excess liquid that may have been drawn from the chicken pieces.
  • Dredge the pieces in flour and dust off the excess.
  • Cover with the light tempura batter. Use as much as necessary to cover each piece well.
  • Fry each piece in a deep fryer set at 180C, ensuring that each piece is separate. Fry until fully cooked and the batter is golden brown and very crispy.
  • Season to taste with salt.
  • Keep warm until ready to use.

For the soybean glaze (serving portions: 880g)

  • Place a suitable sautior on medium heat. When hot, add the vegetable oil.
  • Add the garlic and sweat for 3 minutes, until aromatic.
  • Add the garlic and continue to sweat for an additional 3 minutes.
  • Add the onion and the spring onion and continue to sweat for an additional 5 minutes.
  • Add the sake and allow the alcohol to burn off. Reduce by half.
  • Add the tea syrup and reduce by half.
  • Finally, add the gochujang and soy sauce. Mix well and transfer to a suitable container.
  • Cool the mixture down as per SFSMS and hold under refrigeration until ready to use.

For the Dilmah Lychee with Rose and Almond Tea Syrup (serving portions: 1175g)

  • Add the water to a suitable sauce pot. Bring to a simmer and remove from the heat. Add the tea and stir well. Cover.
  • Allow the tea to steep for 3 minutes. Remove the cover and stir again.
  • Replace the cover and continue to steep for an additional 2 minutes.
  • Strain well and push lightly on the solids to extract more infused liquid.
  • Weigh out the resulting tea infusion. Multiply the final weight by 0.75, and add this amount in sugar to achieve a mixture with 75% sugar.example:
    • 675g tea infusion
    • 500g sugar
  • Transfer to a suitable container.
  • Cool the mixture down as per SFSMS and hold under refrigeration until ready to use.

For the seaweed fries (serving portions: 10)

  • Prepare a dry tray large enough to hold the french fries in one layer. Do not line with paper towels.
  • Fry the french fries and allow then to drain of most of the oil, but not all.
  • Transfer the french fries to the tray and immediately sprinkle liberally with the seaweed salt to coat each french fry.
  • This must be done while the french fries are hot, and contain still a bit of oil. If this step is not followed, the seaweed will not adhere to the french fries well.
  • Divide into 10 x 60 g portions.
  • Keep warm until ready to use.

For the seaweed salt (serving portions: 330g)

  • Tear the nori into small pieces, roughly 3 cm squares.
  • Add them to a food processor or Robot Coup.
  • Add the sesame seed, salt and sugar and pulse the mixture until the seaweed in broken down to smaller pieces, roughly 3-4 mm.
  • Do not process too fine, as the final mixture should have a coarse texture.
  • Taste and adjust with salt and sugar as necessary.
  • Transfer to a suitable container and reserve for use later.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Lychee with Rose & Almond