CHICKEN CHAR SIEW WITH COFFEE GLAZE

created by Trish, as seen on MasterChef

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Preparation Information

  • Hard
  • 120 mins

Ingredients

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Directions

Chicken, Poaching Liquid and Tomatoes

  1. Debone the Chicken and roll chicken thigh into a roulade and tie with string.
  2. Make poaching liquid by adding all the ingredients into the pot and bring it to a boil.
  3. Poach chicken in poaching liquid for 20 minutes.
  4. Bake Chicken Skin at 200 C for 20 minutes and deep fry in 180 C (temperature) oil until golden brown.
  5. Poach tomatoes in hot water for 1 minutes and peel the skin.

Coffee Glaze

  1. Combine all the ingredients in a pan, thicken the sauce by reducing it over medium heat for 10 minutes.

Assembly and Plating

  1. Slice chicken thinly to resemble Japanese Char Siew.
  2. Pour coffee glaze onto Chicken and torch with a blowtorch.
  3. Stack the sliced Char Siew on a plate, garnish with confit tomatoes and chicken skin.

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