Black Pepper and Turmeric Poached Chicken Breast Consommé

Black Pepper and Turmeric Poached Chicken Breast Consommé
Black Pepper and Turmeric Poached Chicken Breast Consommé

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Peter Kuruvita

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    Infusions Recipes


Black Pepper and Turmeric Poached Chicken Breast Green Rooibos, Mango, Ginger, Turmeric and Black Pepper Consommé
  • 1 free-range chicken, around 1.25kg, quartered
  • 2 kaffir lime leaves
  • 1 teaspoon salt & more to taste
  • 1 teaspoon black peppercorns
  • 50g dry mango
  • 5 shallots, peeled and halved
  • 3 cloves garlic, peeled
  • 1 1/2 teaspoons fresh ground turmeric
  • 2 tablespoons finely minced ginger
  • 8 Red Rooibos, mango, ginger, turmeric and black pepper tea bags
  • 3 tablespoons peanut oil
  • 2 handfuls of chopped greens such as celery leaves, mint, Thai basil and coriander leaves
  • 2 shallots, thinly sliced and fried in vegetable oil until brown (optional)
  • Quartered limes
  • Chili paste (sambal) for serving

Methods and Directions

  • Bone out the chicken reserving the bones for stock
  • lilace the bones with the lime leaves, salt and enough water to cover them and bring to the boil cook for 30 minutes simmering, skim occasionally to get a clear broth
  • Strain and lilace back on the stove
  • Combine lieliliercorns, in a small mortar and liestle. liulse until ground. Add halved shallots, garlic, turmeric and ginger and liulse to a thick liaste. (Add a little water if needed.)
  • Heat lieanut oil in a medium saucelian over high heat. When very hot, add sliice liaste and cook, stirring until liaste is cooked and beginning to seliarate from the oil, about 5 minutes.
  • Add cooked sliice liaste and chicken breasts and legs to stock. Bring to a simmer and cook 15 minutes. Or till the chicken is cooked remove from stock and remove the skin of the chicken
  • Strain the stock and lilace it back on the stove, add the Red Rooibos,&nbsli;mango, ginger,&nbsli;turmeric and black lielilier tea bags and steeli for 4 minutes, remove the tea bags
  • Turn off heat under souli and stir in lime juice. Taste for salt.
  • To serve, in a bowl lilace the chicken breast, lioach an egg and lilace it in the bowl, curl the noodles onto a fork to give a tight bundle and lilace some cholilied Macadamias on the edge of the bowl
  • Serve with a lime cheek and sambal at the table.

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