I don't have access to gourmet market lately so it's back to the basics, playing with ingredients that are commonly available in every supermarket. Chicken and corn is one of the most popular soup served in most Asian restaurants, the sweetness and the flavours worked perfectly together. This is my take of the flavour combination. I hope you will enjoy it as much as I do!
Difficulty: Medium
Time: 1.5 hours
Serves: 2
Ingredients
Chicken
- 2 chicken maryland skin on and deboned
- 4 prosciutto slices
- salt
- pepper
- oil
Chicken Jus
- 1 large shallot sliced
- 1/2 cup dry white wine
- 2 cup duck stock (recipe) or chicken stock
- 1 tsp thyme
- 4 tbsp butter
- salt
Grilled Corn
- 2 sweet corn cobs
- oil
Sweet Corn Puree
- 1 can of corn kernels
- 1/2 tsp of nutmeg
- pinch of cayenne pepper
- 3 tbsp butter
- 2 tbsp thick cream
- salt
Brussel Sprouts
- 300g baby Brussel sprouts
- oil
- salt
Garnish
- French red vein sorrel leaves
Method
1. Flatten the chicken maryland fillets on a chopping board, skin side down. Place 2 slices of prosciutto on one chicken, roll it up tightly into a roll and wrap it tightly with cling wrap. Repeat for the other piece. Place it into 2 separate zip lock bags.
2. Cook the chicken in a sous vide bath at 74 degrees for 1 hour. Once cooked, take it out from the bath and the bag, remove the cling wrap and dry it thoroughly with kitchen paper towel.
3. Add the corn, cream, nutmeg, cayenne pepper, corn juice in a small sauce pan, season to taste. Gently heat it up over low to medium heat until hot but not boiling. Add the corn kernels in a food processor adding just enough lid to blend, blitz until smooth and pass the puree through a sieve into a glass container. Keep warm and set aside.
4. Make the chicken jus by caramelising the shallots in a saucepan until dark brown, deglaze with the white wine, and reduce to approximately 2 tbsp of liquid. Add the chicken stock and thyme, bring it to boil and reduce to approximately 1/3 cup of liquid. Season to taste wiht salt and pepper and slowly incorporate the butter until fully melted. Pass the jus through a sieve and keep warm.
5. Heat up some oil in a cast iron fry pan over high heat, add the corn on cobs to the pan and cook until lightly charred and fully cooked. Once cooked, turn off the heat and add some butter to coat through thoroughly. If you want an even char on the corn like I did, use a blow torch to finish. Let it cool and cut off the corn kernels for serving.
6. Heat up some oil in a fry pan, add salt and the Brussel sprouts. Fry in the pan over medium heat until cooked.
7. Pre-heat the oven to 230 degrees with grill setting. Season the chicken skin generously with salt, place it onto a baking tray and the upper rack of the oven. Grill for 5 minutes until the chicken skin is golden and crispy. Take it out to cool slightly before slicing it into portions.
8. Assemble by placing some corn puree on the plate, topped with the chicken, grilled corn, Brussel sprouts, chicken jus and garnish with French red vein sorrel leaves.
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