Christopher Black’s creations for Eat List Star Challenge 2: Modern Asian Dish that Best Represents Yourself

Eat List Star

Dish title: Egg & Rice
Dish title: Egg & Rice
28 Apr 2016

Dish title: Egg & Rice

I didn’t grow up in Asia. I don’t have the heritage of Asian food as a born and bred local would. My view of Asian food is through a Western lens. What I created for Eat List Star to represent myself was a take on chicken rice; chicken rice without the chicken, textures flipped on their heads, new techniques used in an effort to show where I was coming from. The only ingredient I added was a slow cooked egg, to represent the chicken and bind everything together. All the components of a traditional chicken rice underwent changes. The dash of soy and chicken soup spooned onto the traditional cooked chicken was turned into a soy fluid gel, cucumbers were compressed with in a vac pac machine with sesame oil, tomatoes usually used for garnish were dried out in an oven to impart a more umami and sour taste, chicken skin was turned crispy to use in a seasoning with the puffed rice and version of chilli and ginger sauce were incorporate too. The main component of the dish was an espuma of rice, a light cream sauce made with the use of a cream gun. I thought but the overall dish had a great balance of taste and a good umami aftertaste. It would have been good to have a bit more time to get more flavour out of the stock, but at least nothing was raw.

Dish title: Egg & Rice
Dish title: Egg & Rice
28 Apr 2016

Dish title: Egg & Rice

I didn’t grow up in Asia. I don’t have the heritage of Asian food as a born and bred local would. My view of Asian food is through a Western lens. What I created for Eat List Star to represent myself was a take on chicken rice; chicken rice without the chicken, textures flipped on their heads, new techniques used in an effort to show where I was coming from. The only ingredient I added was a slow cooked egg, to represent the chicken and bind everything together. All the components of a traditional chicken rice underwent changes. The dash of soy and chicken soup spooned onto the traditional cooked chicken was turned into a soy fluid gel, cucumbers were compressed with in a vac pac machine with sesame oil, tomatoes usually used for garnish were dried out in an oven to impart a more umami and sour taste, chicken skin was turned crispy to use in a seasoning with the puffed rice and version of chilli and ginger sauce were incorporate too. The main component of the dish was an espuma of rice, a light cream sauce made with the use of a cream gun. I thought but the overall dish had a great balance of taste and a good umami aftertaste. It would have been good to have a bit more time to get more flavour out of the stock, but at least nothing was raw.

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