Chef Corey Lee
SAN FRANCISCO, CA
1 whole chicken, approximately 3 lbs
5 lb chicken stock
26 grams salt
8 grams sugar
25 grams jasmine pearls, supreme
4 grams xanthan gum
100 grams Amantillado sherry
3 Medjool dates
1 sheet edible gold leaf
3 green onions
Peel green onions into individual layers, score each layer, keeping the bottom intact. Plunge into ice water to help curl.
Deseed each date then cut each date into 6 pieces. Roll each piece into a ball shape.
Rinse chicken thoroughly. Remove legs and wings, keeping both breasts intact on the bone. In a pot over medium-high heat,
reduce chickenstock to 200 grams, approximately 1 hour. Next, add salt, sugar and sherry to pot and stir. Chill liquid in an ice bath.
Sous vide the chicken breast with chicken stock liquid and cook at 64 degrees F for 40 minutes. When done, chill in an ice bath. Open sous vide bag and add jasmine pearls, then store with the chicken in liquid for 24 hours. Remove the chicken from liquid. Strain remaining liquid through a fine towel and hydrate the xanthan gum in the liquid.
Slice chicken off the bone into 1/4 inch thick pieces. Top with approximately 50 g of marinade liquid, 3 date balls and 2 pieces of green onion.
Garnish with gold leaf pieces.