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The Modernist Chicken

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The Modernist Chicken

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Tempo de preparo

150 min(s)


10 servings


  • Whole free-range chickens cut into pieces | 2 unit(s)
  • Carrots, cut into cubes | 1 unit(s)
  • Onions, diced | 2 unit(s)
  • Garlic cloves, cut in half | 6 unit(s)
  • Salt | 60 g
  • Black pepper | 60 g
  • Water | 2 l
  • Ripe tomatoes, cut into slices | 6 unit(s)
  • Agulinha Rice | 250 g
  • Sliced okra | 500 g
  • Parsley | 30 g
  • Chives | 30 g
  • Egg yolks (separate the white from the yolk) | 10 unit(s)
  • Sake | 1 l
  • Fermented soy | 1 l


  1. In a bowl, marinate the chicken with the carrot, onion, garlic, salt and pepper for 24 hours.
  2. The next day, start the preparation. Separate the chicken from the marinade and set aside.
  3. In a skillet, brown the chicken well, and in another the marinade until golden.
  4. Place in a pressure cooker and add water and tomatoes. Cook for 25 minutes.
  5. Hit the salt.
  6. Let it cool and shred everything, separating the broth.
  7. In another pan, place the shredded chicken, the broth and add the agulinha rice. Cook for 7 minutes and set aside.
  8. In a skillet, sauté the okra in the oil for 3 minutes.
  9. Toss the okra in the oil and mix.
  10. Sprinkle the parsley and chives.
  11. Serve with the cured yolk.
  12. Preparation mode cured yolk
  13. In a bowl, place the sake and the fermented soybeans.
  14. Then separate the yolks and make sure there is no residue from the white. Dip the yolks in this preparation and let it cure.
  15. Turn the yolk one at a time, for about 6 hours.
  16. Remove the yolks from the mixture and it is ready to be placed on top of the chicken.

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