The effects of kakugama that Chef André Chiang perceives
"Breathable cookware” keep the meat juicy & consistent and gentle heat.
Chef André Chiang believes in bringing out the natural flavors of the ingredients to the maximum extent possible. The chef continues to fascinate many gourmets through his unique world view, which is not influenced by fads and trends.
The recipe this time is a chicken dish that is perfect for the season.
Chicken is a good source of protein and is rich in B vitamins. Hot weather is also the perfect time to consume hot food, as it stimulates gastrointestinal activity and sweating, which helps reduce the body temperature.
Give this recipe from a Michelin two-star restaurant that takes advantage of kakugama’s heat retention and heat storage properties a try.
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Ingredients for 4 servings Shallot 5g Onion 5g Fennel 20g Baby chicken 1 piece Thyme 1 sprig White wine 250ml Verjus (optional) 150ml Chicken stock 500ml Green grape 10 pieces Tarragon fresh 1 sprig Cornstarch 2g Butter 50g Black truffle (optional) 5g Herb salad (optional) |
Instructions
1.Sauté minced shallot, chopped onion and fennel in the kagugama
with 1 tsp of olive oil (without coloration)
2.Deglazed with white wine, reduce to half in mid heat
3.Place the whole chicken, Thyme and Green grape and pour in
chicken stock and verjus
4.Cover the wooden lid and simmer for 1 hour with low heat (turn the
chicken and nape the stock over chicken constantly)
5.Thicken the sauce with cornstarch lightly and add in butter, salt
pepper and fresh tarragon chopped
6.Before serving garnished with sliced black truffle and mix herb salad
