Recipe by Tattu’s executive chef Clifton Muil.
Serves: 4 people
Prep time: 4 hours for master stock
Cooking time: 15 – 20 mins
Orange and soy butter
250g unsalted butter
50ml Kikkoman soy sauce
Zest and juice of an orange
1 whole chicken portioned into breasts and thighs (keep the carcass for the stock)
Master stock
1200 ml of water
100 ml dark soy sauce
100 ml light soy sauce
200 ml Shaoxing wine
4 pieces of yellow rock sugar (1 tsp. regular sugar as a substitute)
40g chopped ginger
2 large spring onions, chopped
1 heads garlic split in half
40g coriander root, chopped
2 cardamom pods, crushed
2 cloves
2 star anise, crushed
1 cinnamon stick, broken
1 tsp. sashimi pepper
1 chicken carcass
• Put all the master stock ingredients into a pan and bring to a gentle simmer. Once simmering add the carcass, drum sticks and wing bones from one chicken, bring back to a gentle simmer and skim.
• While the stock simmering, leave the butter out of the fridge until soft, add the remaining ingredients and mix well. Put to one side until needed.
• Continue to simmer for about 4 hours or until a rich flavour is achieved. Pass the stock through a fine chinois and cool until needed.
• Pour the master stock into a pan and add 4-5 oranges roughly chopped. Warm on a very gently simmer to let the oranges infuse into the master stock, the orange flavour should be easily recognised but not over powering.
• Take the chicken portions and rub the orange butter under the skin of the breast and thigh to infuse the orange flavour into the chicken, this will also keep it moist during the cooking process. Preheat the oven to 200oc.
• In a very hot pan seal the chicken skin side down so the skin becomes golden and crispy, turn the chicken over and cook for a further 3 minutes, finish cooking in the oven for approximately 5 minutes or until cooked through.
• Remove from the oven and slice the chicken into pieces. Arrange on the plate, and pour over the infused orange master stock.
• Serve with a selection of steamed vegetables such as pak choi, cabbage, baby corn and green beans.
