May 4, 2023 Restaurants
There’s not a single person we’ve told to try this dish who hasn’t come away loving it. It comes to the table sizzling, covered in bright spicy gochujang, which then gets slathered a comté and leek oil sauce, a layer of moreish savouriness that alchemises perfectly with the other components.
800g skinless boneless chicken thigh
(ideally marinated overnight)
Chicken sauce —
60g red apple, peeled, cored and chopped
35g gochujang chilli paste
30g onion, peeled and chopped
20g corn syrup
10g soy sauce
Comté cheese sauce —
100g Comté cheese 200ml cream
Pinch of salt
Leek oil —
200g leeks 100g canola oil
1. Leek oil —
Wash leeks well. Remove the white ends and save for another time. Chop the green ends into small pieces and then blend well together with the canola oil. Add to a pot, bring to boil, then reduce heat to a simmer and cook, stirring occasionally, for 20 minutes. Cool and strain through a very fine strainer (a coffee filter or similar).
2. Chicken sauce —
Blend all ingredients together well.
3. Comté cheese sauce —
Add cheese, cream and salt to a pot and bring to the boil while stirring. Once boiling, reduce heat to a simmer for five minutes. Cool and strain.
4. Chicken —
Trim the excess fat from chicken thighs then cut each thigh into roughly four pieces (around 50 grams each).
Marinade with the chicken sauce, then lay each piece out flat on a tray lined with baking paper. Bake at 180 degrees Celsius for 12 minutes or until chicken is fully cooked through. While chicken is cooking, place a large oven-proof dish into the oven to get it really hot.
Transfer chicken from tray into the hot dish and pour over the comté cheese sauce; return to the oven until the sauce is bubbling and slightly thickened.
5. Serve —
Drizzle over the leek oil, serve with rice and perhaps a green salad of your liking.
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