3 Temperatures of Soy

3 Temperatures of Soy

1. To fabricate the whole chicken, cut the chicken into 2 wings, 2 breasts, and 2 thighs. Remove the skin and bones from the wings and breasts. Dice the wing meat.
2. For the chicken tartare, in a small rondeau over medium heat, place the diced wing meat, minced shallot, and chicken stock. Poach until the chicken is fully cooked and has a firm texture, about 1 minute. Drain and cool slightly. Transfer to a medium bowl. Season lightly with soy sauce to taste. Mix gently to keep the cubes intact.
3. In a small, stainless-steel bowl, whisk together the egg yolk, soy sauce, and wasabi. Place it over a steam pot (bain-marie) and whisk continuously until thickened and glossy, like hollandaise. Remove the bowl from the heat. Reserve.
4. In a deep sauté pan, heat the oil to 375°F. Add the rice paper. Fry until it is fully white and crisp. Season lightly with salt and gochugaru.
5. On the serving plate, spread a thin layer of the reserved wasabi soy sauce. Using a ring mold, press the chicken tartare into a neat cake shape and place over the sauce. Lightly spoon ponzu mixed with fresh yuzu juice over the top of the tartare.
6. For the chicken mousse, in a robot coupe, place the reserved breast meat, egg white, and salt. Blend to a paste. Slowly add the cream. Blend until smooth. Pass it through a sieve into a bowl. Pipe it into molds or ramekins. Steam in a steamer until it reaches an internal temperature of 165°F, 8 to 10 minutes. Transfer to a serving plate.
7. For the glaze, in a small saucepan, place the soy, mirin, sugar, and water. Simmer for 5 minutes.
8. For the slurry, in a small bowl, whisk together the cornstarch and water. Stir it into the glaze. Simmer until the mixture becomes glossy. Use a torch to lightly brûlé the top. Spoon the glaze evenly over the chicken mousse.
9. For the chicken roll, in a large bowl, place the five spice powder, soy sauce, gochugaru, and chicken stock. Stir to combine. Add the chicken thighs. Marinate for 15 minutes. Transfer the chicken to a cutting board. Reserve the marinade.
10. In a sauté pan, heat the oil over medium-high heat. Add the scallion whites. Sear until golden. Remove and reserve. Reserve the oil in the pan.
11. Lay the marinated chicken flat. Place the scallion greens inside. Roll it tightly and wrap in plastic. Transfer to a small rondeau. Cover with cold water. Bring it to gentle simmer over low heat. Simmer for 15 minutes. Remove the chicken and cool slightly.
12. Unwrap the chicken. Transfer it to the sauté pan used to cook the scallion whites. Sauté until the skin is golden and crisp.
13. Heat the oil in a medium sauté pan over low heat. Add the garlic. Sauté for 20 seconds. Add the reserved marinade. Reduce until it appears glossy.
14. Slice the roll into 1-inch pieces. Torch lightly. To plate, arrange the scallion whites on the serving plate. Top with the chicken roll and spoon the glaze lightly over the top.

Chicken Stock

1. In a stock pot, place the chicken bones. Cover with cold water. Bring it to a boil. Boil for 3 minutes to remove any blood and impurities.
2. Drain and rinse the bones under warm water. Clean the pot.
3. Return the cleaned bones to the stock pot. Add the ginger, scallion whites, and mirin. Bring it to a gentle boil, then decrease the temperature to low. Simmer gently for 30 minutes. Skim off any foam and impurities.
4. Strain the stock through a fine chinois or sieve into a clean container.