INGREDIENTS
Chicken
½ cup water
½ cup brown rice, washed
¼ teaspoon grated fresh ginger
1 clove garlic, crushed
2 Kaffir lime leaves, finely chopped
1 tablespoon XO sauce
1.5 kg organic chicken
XO sauce
25 g dried scallops, soaked in 125 ml hot water until plump (approximately 6 scallops)
75 g dried prawns, soaked in 125 ml hot water until plump
250 ml vegetable oil
75 g garlic, finely chopped
75 g red shallots, finely chopped
100 g Jamon, finely shredded
25 g fresh long red chillies, seeded and finely chopped
15 g dried long red chillies, seeded, soaked and finely chopped
7 g dried birdseye chillies, finely chopped
5 g shrimp paste (belacan)
1 teaspoon caster sugar, or to taste
2 tablespoons dried shrimp roe, crumbled (optional)
¼ cup grapeseed oil
Miele Accessories
METHOD
Chicken
- Place the rice and water in a solid steam tray and steam at 100˚C for 25 minutes, remove and leave to cool.
- In a bowl, combine the rice with ginger, garlic, lime leaves and XO sauce.
- Rinse and dry the chicken with paper towel. Fill the cavity with the cooked rice mixture.
- Rub the chicken with salt and place in a solid steam tray and steam at 100˚C for 45 minutes. Baste with juices and cook for a further 10 minutes. Test if the chicken is cooked by placing a skewer in the thickest part of the chicken, if juices run clear the chicken is cooked. Rest chicken for 5 minutes before cutting into portions.
XO sauce
- Place 2 x 200 ml glass jars on their side on the rack and steam at 100˚C for 15 minutes to steralise the jars. Leave in steam oven to keep warm.
- Wrap shrimp paste in a little foil parcel. Heat a fry pan over medium heat, Induction setting 5-6 and dry fry the foil package until the shrimp paste is fragrant.
- Drain scallops (reserve liquid), pat dry on absorbent paper, tear scallops into fine shreds and set aside. Drain prawns (reserve water), chop finely and set aside on absorbent paper.
- Heat half the oil in a wok over medium heat, add scallops and deep-fry until very crisp (cover with lid as they may spit). Drain on absorbent paper.
- Add remaining oil, and cook over medium heat, Induction setting 6-7 until hot.
- Add garlic, shallots and dried prawns. Stir constantly until dark golden in colour (approximately 10 minutes).
- Add Jamon, fresh and dried chilli, cook for a few seconds (being careful as it may burn easily), add shrimp paste, fried scallops and reserved scallop and prawn water with the sugar. Continue to cook until the liquid has completely evaporated (30 minutes approximately). Remove from heat, blitz in a food processor until not quite a puree, adding some of the grapeseed oil if required.
- Place the solids into sterilised jar. Seal and label for storage.
To serve
- Cut the chicken into small portions (Chinese style) and serve with XO sauce.
Hints and tips
- Soy sauce may be brushed over the chicken for a golden appearance.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
