Serves 4
Ingredients
Sakura chicken
4pc chicken breast, boneless
2 stalks of lemongrass, white part only, finely chopped
2tsp curry powder
20g basil leaf
Basil Emulsion
40gbasil leaf
1tsp Dijon mustard
2 egg yolks
100ml canola oil
Cucumber
1pc Japanese cucumber
10gbutter
Curry Hollandaise
6 egg yolks
20 ml vinegar
200g melted butter
1 whole lemon, juice extracted
1tsp curry powder
2g salt
Ginger flower rice
100g sushi rice
50g sugar
50ml vinegar
2 tbsp sesame seed
Method
Sakura chicken
Clean chicken and cut in half, butterfly style. Place lemongrass, curry powder and basil leaf inside chicken, close. Place chicken in vacuum bag and vacuum at 0 (zero) atmosphere. Cook at 62C for 40 minutes in immersion circulator. Open bag, season with flaky salt and cut in 1⁄2lengthwise.
Basil Emulsion
Blanch basil for 20 seconds. Cool in iced water. Place basil in blender with oil and blend for 10 seconds. Strain the basil oil. Combine egg yolk and mustard and mix well. Slowly incorporate the basil oil while whisking. Set aside ready for use.
Cucumber
Using a melon baller, extract small balls of cucumber. Melt butter in a pan, add cucumber and cook for 1 minute. Season to taste.
Curry Hollandaise
In a bain marie, whisk egg yolk and vinegar until it forms hard peaks. Combine butter and curry powder and then slowly incorporate butter in egg yolk. Season to taste, add lemon juice. Strain into an espuma bottle and charge with twoCO2 cartridges.
Ginger flower rice
Bring sugar and vinegar to boil. Set aside. Wash sushi rice and steam until cooked. Transfer into a non-metallic container and add vinegar to taste. Fan until cold.Once cold, shape into small balls and top with sesame seed.