Imperial Soy-Glazed Chicken with Velveted Pak Choi & Ginger Foam
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
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
1
Marinate chicken in soy, ginger, and cornstarch for 20 minutes.
2
Prepare the ginger-soy foam by whisking water, soy, and lecithin.
3
Sear chicken in a smoking hot wok for 3 minutes until caramelized.
4
Steam Pak Choi for 120 seconds until vibrant green.
5
Plate chicken over greens and top with ginger foam bubbles.
Nutrition per serving
285kcal
Calories
36g
Protein
8g
Carbs
11g
Fat