Wednesday, December 17, 2014

MasterChef Australia

MasterChef Australia

Celebrity Challenge

Green Mango Salad

Luke Nguyễn

How to Make Master Stock Chicken
with Fresh Egg Noodles

Luke Nguyễn


  1. Chicken in master stock with egg noodles

    ... .

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    Chicken slow braised in masterstock
    Master stock:
    6 star anise
    4 cassia bark (or cinnamon)
    6 black cardamom pods
    4 litres of water
    250ml light soy sauce
    150ml dark soy sauce
    2 tbsps salt
    1.6kg free-range organic chicken
    For the noodle sauce:
    3 tbsps hot water
    125ml oyster sauce
    2 tbsps brown sugar
    2 tsps sesame oil
    For the nuoc cham dipping sauce:
    3 tbsps white vinegar
    125ml young coconut water
    3 tbsps fish sauce
    2 garlic cloves, chopped
    1 bird’s eye chilli, thinly sliced
    2 tbsps lime juice
    For the basting liquid:
    125ml white vinegar
    1 tbsp maltose (or substitute honey)
    1 tbsp vegetable oil
    To serve:
    1 bunch garlic chives, sliced into 3 cm lengths
    300g fresh thin egg noodles
    1 long red chilli, finely sliced
    ½ bunch spring onions, thinly sliced on the angle
    1 bunch watercress
    4 pieces of bok choy
    350g shitake mushrooms

    Serves 4

    For master stock, tie the spices in muslin and place in a large stock pot along with the remaining ingredients. Bring to the boil and reduce to a low simmer for 30 minutes to infuse the flavours.

    Bring the stock to a fast boil and add chicken, breast side down. Allow to return the boil and turn off the heat. Weigh the chicken down with a heavy plate and allow the chicken to steep for an hour. Once the chicken has cooked, remove and quickly blanch the bok choy and mushrooms.

    For noodle sauce, place all the ingredients in a bowl and mix well.

    For nuoc cham dipping sauce, combine the fish sauce, white vinegar and coconut water in a bowl. Add garlic, chilli and stir in the lime juice.

    For basting liquid, add vinegar to a wok, spoon in maltose and stir until the maltose dissolves. Hold the chicken over the wok.

    As the vinegar begins to boil, reduce to a simmer and ladle vinegar over the skin of the chicken five times. Hang the chicken in a cool, airy position for 2 hours to allow the skin to dry. Or hang in front of a fan for 1 hour.

    Heat oil in a wok to 200⁰C. Cut chicken in half lengthways and sit one half in a large spider ladle or sieve. Spoon hot oil continuously over skin for 3 minutes or until crisp & golden.

    Allow to drain well and repeat with second chicken half. For noodles, blanch noodles in rapidly boiling water for 20 seconds.

    Refresh in iced water, return to boiling water for 2-3 seconds and drain well. Place noodles in a bowl, add 2 tablespoons of noodle sauce, some garlic chives, sliced spring onions and toss to combine.

    Transfer the chicken to a chopping board, with a heavy cleaver cut in half removing breast from Maryland and chop each piece into 6-10 pieces.
    Pour a small amount of the masterstock in the bottom of the bowl, including the blanched bok choy and mushrooms.

    Arrange noodles in a shallow serving bowl, top with pieces of cut chicken, garnish with watercress and sliced chilli and a generous drizzle of dipping sauce.

    Reuse the Masterchef for up to 3 months – Ensure you remember to boil the stock once your meal is cooked. Leave on a rolling boil for 5 minutes, skim the top to remove any remaining chicken. Allow the stock to cool then freeze.

    It is essential that you do not mix meats in the stock – Chicken masterstock must only ever have chicken added to it. Pork masterstock must only ever have pork and so on.

    The flavour will intensify the more times the stock is used just be careful regarding food hygiene. Always boil the stock vigourously once finished and strain or seive the stock prior to freezing.

    Every third use it is a good idea to add 1tbsp dark soy, 2 tbsps light soy and replace the aromatics.


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