Saffron-Infused Sous Vide Poultry with Textures of Broccoli and Umami-Rice Consommé
A sophisticated, nutritionally dense reimagining of the classic chicken and broccoli. We utilize sous vide for succulent texture, a broccoli pureé aerated with lecithin, and a fortified brown rice base that honors both health and haute cuisine.
D
D M
@dimaz
110 minsTime
4 servingsYield
412Calories
Ingredients
- ·560g Organic Free-Range Chicken Breast, skinless
- ·2g Saffron threads
- ·300g Broccoli florets, blanched
- ·100g Broccoli stems, peeled and finely diced
- ·200g Sprouted Brown Basmati Rice
- ·600ml Bone broth, low sodium
- ·15g Soy Lecithin (for broccoli air)
- ·20ml Extra virgin olive oil, cold-pressed
- ·5g Maldon sea salt
- ·2g Xanthan gum
- ·10g Fresh ginger, microplaned
- ·2 cloves Garlic, confit
Instructions
1
Brine and vacuum seal chicken with saffron at 63.5°C.
2
Prepare sprouted brown rice in fortified bone broth.
3
Blanch broccoli and Create a chlorophyll-rich pureé.
4
Formulate broccoli 'air' using lecithin and immersion blending.
5
Slice chicken transversely and plate over a rice disk with varied textures of broccoli.
Nutrition per serving
412kcal
Calories
38g
Protein
42g
Carbs
9g
Fat