Turmeric Chicken Maryland with Lemon Myrtle and Macadamia
Prep Time 20 minutes
Cook Time 1 hour and 10 minutes
Servings 2-4
Ingredients
2 chicken Marylands, roughly 340g each
60g table salt
60g caster sugar
5g turmeric powder
For the stock
2L water
125g white soy sauce
80g fish sauce
125g golden rock sugar
10g brown onion, finely sliced
60g ginger, finely sliced
50g garlic cloves, finely sliced
50g lemongrass, finely sliced
50g coriander with stalks, leaves and root, roughly chopped
10g dried lemon myrtle leaf
5g cassia bark, toasted
5g star anise, toasted
5g liquorice root, toasted
5g black peppercorn, toasted
4g Szechuan pepper, toasted
4g coriander seeds, toasted
4g Chinese black cardamom, toasted
3g cloves, toasted
3g mandarin peel, toasted
3g fennel seeds, toasted
5pc dried bay leaf
3g turmeric powder
For the lemon myrtle chicken fat
150g chicken fat
10g lemon myrtle
For the dressing
100g chicken stock
20g fish sauce
50g caster sugar
50g lime juice
50g lemon myrtle chicken fat
25g rice vinegar
25g white soy sauce
5g chives, finely sliced
For the salad
1 cup bean shoots
¼ head cabbage, shredded
4 tbsp macadamia nuts, lightly crushed
50g chicken fat
Method
Combine salt, sugar and turmeric powder in a bowl. Rub the chicken all over with the mix, remembering to wear gloves to avoid staining your hands with turmeric.
Set the chicken aside and allow the salt to cure and marinate for at least 30 minutes or for best results, overnight in the fridge. After 30 minutes (or the following day), rinse the chicken under cold running water thoroughly scrubbing off the excess salt cure.
To make the stock, combine all the ingredients in a medium-sized pot and bring to a boil. Cover with a lid and allow to simmer for 15 minutes for the flavours to infuse.
To cook chicken, allow the chicken to come to room temperature by taking it out of the fridge for at least 30 minutes before cooking.
Bring the stock to a boil then drop in the chicken Marylands. Bring back to the boil then turn down to a simmer. Cover with a lid and cook for 15 minutes.
After 15 minutes, turn off the heat but do not remove the lid. Allow the chicken to steep for at least 50 minutes to continue the cooking process.
Once cooked, remove the chicken from the pot and set it aside. Strain the stock to make the dressing.
For the Lemon myrtle chicken fat, combine ingredients in a pot and cook on low heat for 20 minutes for the lemon myrtle to infuse into the chicken fat.
Once the timer is up, strain the fat by passing it through a muslin cloth or a fine sieve and discard the solids.
For the dressing, combine all ingredients in a bowl and whisk until the sugar has dissolved.
For the salad, combine all ingredients in a pan and cook on high heat until the bean shoots and cabbage have wilted but still retain a crunch. To assemble, spread the salad onto a plate. Chop chicken Marylands into smaller pieces then top the salad with the chicken. Bring the dressing to a boil then pour over the chicken. Serve immediately.