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Three Lessons, Six Creations (Part 2) - Chocolate And Berry Dessert Risotto, Basic Stock-Poached Chicken

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Chocolate And Berry Dessert Risotto

Description: Description: Chocolate dessert risotto

Risotto is just as wonderful in a dessert. When mixed with rich chocolate and sweet berries, it’s simply divine.

Serves 4  Prep time 5 minutes  Cooking time 45 minutes

·         3 cups milk

·         11/4 cups Arborio rice

·         1 cup heavy cream

·         1/3 cup sugar

·         1 teaspoon ground cinnamon

·         100 grams milk chocolate, chopped finely

For the berry compote

·         1 cup frozen berries of choice

·         1/4 cup caster sugar 

1.    Combine milk, rice, cream, sugar, and cinnamon in a heavy-bottomed saucepan. Cover and bring to a boil over medium heat.

2.    Reduce heat to low and simmer for 35 to 40 minutes, stirring occasionally, until rice is tender.

3.    Stir chocolate through hot rice until melted and smooth.

   4.    Make the berry compote: Combine berries and sugar in a small saucepan. Stir over medium heat for 3 to 4 minutes or until sugar dissolves and berries are warmed through. Serve chocolate risotto topped with compote.

Basic Stock-Poached Chicken

Description: Basic stock-poached chicken

Unlock the secrets of Chinese cooking – use your own master stock, over and over again.

Serves 4  Prep time 15 minutes  Cooking time 1 hour

·         2 liters water

·         1 cup Shaoxing wine

·         1 cup soy sauce

·         4 cloves garlic, sliced

·         1 (2-inch) piece ginger, sliced

·         1/2 bunch green onions

·         4 pieces star anise

·         2 sticks cinnamon

·         Zest from 1 orange, sliced into strips

·         1.2 kilo chicken

·         Steamed greens and rice, to serve

 

1.    Combine all ingredients except chicken, greens, and rice in a large, heavy-bottomed saucepan. Bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes.

2.    Lower chicken, breast-side down, into simmering stock, ensuring it is completely covered. Simmer for 25 minutes.

3.    Remove saucepan from heat and cool chicken completely in stock. Keep the chicken submerged by covering it with a piece of parchment paper cut to size. Remove cooled chicken and drain excess stock back into pot.

4.    Strain stock through a fine sieve into a clean saucepan, discarding solids. Bring stock to a boil. Simmer for 3 minutes. Reserve 1/2 cup stock for serving. Allow stock to cool and pour into an airtight freezer container. Freeze until needed.

5.    Remove chicken legs and part of breast, following joint between thigh and breast. Chop chicken in half along breastbone. Remove wings and halve. Chop thighs and breast into slices. Spoon reserved stock over and serve at room temperature with greens and rice.

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