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Imperial Soy-Glazed Chicken with Velveted Pak Choi & Ginger Foam

Name: Imperial Soy-Glazed Chicken with Velveted Pak Choi & Ginger Foam
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 600g Halal chicken breast fillet, sliced into 5mm medallions; 400g Baby Pak Choi, halved lengthwise; 60ml Premium naturally brewed light soy sauce; 30ml Mirin (Halal certified or substituted); 20g Fresh ginger, microplaned; 3 cloves Garlic, confit and smashed; 15ml Toasted sesame oil; 10g Cornstarch (for velveting); 5g Soy lecithin (optional for molecular foam); 100ml Mineral water; 2 scallions, bias-cut for garnish; 5ml Avocado oil for high-heat searing

A sophisticated take on classic flavors, utilizing the Chinese 'velveting' technique to ensure succulent chicken breast, paired with nutrient-dense Pak Choi and a delicate ginger-soy emulsion.

D M

@dimaz

30 minsTime

4 servingsYield

285Calories

Ingredients

·600g Halal chicken breast fillet, sliced into 5mm medallions
·400g Baby Pak Choi, halved lengthwise
·60ml Premium naturally brewed light soy sauce
·30ml Mirin (Halal certified or substituted)
·20g Fresh ginger, microplaned
·3 cloves Garlic, confit and smashed
·15ml Toasted sesame oil
·10g Cornstarch (for velveting)
·5g Soy lecithin (optional for molecular foam)
·100ml Mineral water
·2 scallions, bias-cut for garnish
·5ml Avocado oil for high-heat searing

Instructions

Marinate chicken in soy, ginger, and cornstarch for 20 minutes.

Prepare the ginger-soy foam by whisking water, soy, and lecithin.

Sear chicken in a smoking hot wok for 3 minutes until caramelized.

Steam Pak Choi for 120 seconds until vibrant green.

Plate chicken over greens and top with ginger foam bubbles.

Nutrition per serving

285kcal

Calories

36g

Protein

Carbs

11g

Fat

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