DIY Xmas: Christmas chicken double down
By Rebecca Lynne Tan, Eunice Quek
The Straits Times
Tuesday, Dec 17, 2013
Christmas is a week away and if you are starting to fret about what to cook for your dinner party, stop.
Six Singaporean chefs from five restaurants have put together festive recipes for home cooks including appetisers, main courses and a dessert.
They have come up with a total of seven recipes that can each serve eight people.
Bryan Chia and Petrina Loh, both 31, chef-owners of Morsels, a sharing plates restaurant in Mayo Street off Jalan Besar, whip up a recipe for a warm beef tripe and cannellini bean salad with roasted Roma tomatoes.
They also share a recipe for a roast lamb shoulder with glutinous rice stuffing - a slightly Asian take on traditional versions of stuffing, which usually feature bread.
Joseph Yeo, 31, chef and co-owner of SPR MRKT, a bistro in McCallum Street, offers a festive version of his bistro's grilled corn soup that includes crispy polenta cubes and chunks of turkey ham.
For a decadent spin on Yuletide fare, chef-owner Bjorn Shen, 31, of Artichoke at Sculpture Square, dishes up a chicken double down burger with a honey butter glazed grilled ham.
It is a slice of ham wedged between two chicken breasts, which form the "bun" for the burger - there is no bread here.
He secures the burger with a candy cane instead of a toothpick, which imparts a hint of peppermint to the patty.
Meanwhile, Matthew Mok, 38, of private dining restaurant The Rabbit Stash in Alexandra Road, pays homage to his roots with a Peranakan-style pumpkin curry that includes a spicy rempah and coconut cream drizzled over the dish.
For dessert, let your guests help themselves to frozen berries, hot white chocolate sauce and a crunchy crumble, or plate it for them if you prefer.
The dessert is by pasty chef and owner of Patisserie G, Gwen Lim, 40. It is inspired by a dessert she had at The Ivy in London, during her university days in the late 1990s.
The best part about some of these chefs' recipes is that they offer ways to use up leftovers.
Chop up ham and turkey and shuck yesterday's grilled corn to make chef Yeo's grilled corn soup.
And in place of chicken breasts for chef Shen's chicken double down burger, use turkey.
Get a copy of The Straits Times or go to straitstimes.com for more stories.
- 8 boneless chicken breasts
- 4 cups buttermilk
- 4 sprigs thyme
- 2 small handfuls of fresh mint, chopped
- 4 Tbs Sriracha or other garlic chilli sauce
- 6 cups vegetable oil for shallow frying
- 4 cups plain flour
- Salt and pepper
- 8 slices cheddar cheese
- 8 slices glazed ham
- 1 batch of cranberry sauce or leftovers
- 1 batch of pickled red cabbage or leftovers
- 8 candy canes
- 4 cups of roast meat gravy (store-bought or leftovers)
- 1. Start by splitting each chicken breast in half lengthwise to get 2 equally shaped, flat pieces of meat. You will have 16 pieces of chicken.
- 2. Mix the buttermilk, thyme, mint and chilli sauce in a bowl and marinate the chicken pieces in this mixture for at least one hour.
- 3. When ready to cook, heat the vegetable oil over medium- high heat in a heavy- bottomed pan.
- 4. Place the flour in a deep tray and season with salt and pepper. Dredge the chicken pieces in this seasoned flour mix. Dip each piece of chicken back into the buttermilk marinade and dredge in the seasoned flour a second time for an extra crispy double coating.
- 5. Fry the chicken in batches for 2 minutes one each side or until just cooked through and golden brown on the outside.
- 6. Drain on paper towels and sprinkle with salt. Repeat till all 16 pieces of chicken are cooked.
- 7. To assemble, lay eight pieces of fried chicken on a board. Top each with a slice of cheese, a slice of ham, a spoonful of cranberry sauce and a mound of cabbage.
- 8. Crown each "sandwich" with a final layer of fried chicken and stab a candy cane through the top to hold the layers together.
- 9. Serve with small bowls of hot gravy to dip the "sandwiches" into.
- Serves eight.