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