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

Eat List Star

Dish title: Chicken wing confit, ginger scallion noodles and vegetable crudites
Dish title: Chicken wing confit, ginger scallion noodles and vegetable crudites
28 Apr 2016

Dish title: Chicken wing confit, ginger scallion noodles and vegetable crudites

I like noodles and always like playing with flavours, and different textures that various ingredients have to offer. Noodles are comfort food to me, but instead of a rich broth or sauce, I wanted something more light and refreshing to pair with the rich crispy chicken wing confit with tare sauce and to refresh the palate with a playful salad of Asian vegetable crudites. The salad consisted of XO sauce bamboo shoots, pickled cucumber, shavings of baby carrot, radish and seaweed.


Recipe

Serves 2

Ingredients
Chicken wing confit
500g mid joint chicken wings
200g tempura flour
oil for frying
1 tsp sesame oil

Tare sauce
500g chicken wings
1 cup soy sauce
1 cup water
½ cup rice vinegar
½ cup mirin

Ginger scallion noodles
150g flat yellow mee noodles
1 big bunch of spring onions
10cm stick of ginger
60ml grape seed oil
1 ½ tsp light soy sauce
1 tsp red wine vinegar
salt to taste

Vegetable crudités salad
1 cucumber, pickled
2 red radish
2 baby carrot
bamboo shoot
shredded seaweed
XO sauce

Pickle solution
200g water
200g rice vinegar
40g sugar
10g salt
2g black pepper
2g coriander


Steps:
For the chicken wing confit
Clean wings and place in a pot of water seasoned with salt.
Bring to a boil and simmer for 40 minutes on a gentle fire till wings are soft and tender.
Strain and allow to cool slightly on a tray.
Once the wings are cool enough to handle, gently remove the two bones but keep the structure of the wing.
In a pot, heat cooking oil with the sesame oil to 200C.
Dust the deboned chicken wings in the tempura flour and then fry in the oil till golden brown and crispy. Remove and place on kitchen paper to absorb the excess oil.

To make the tare sauce
Roast the chicken wings on a baking tray in an oven at 200C for 30 minutes or until super golden brown.
Place in a pot with the rest of the ingredients and bring to a boil.
Boil rapidly for 30 minutes until sauce had reduced to a sticky glaze consistency about ⅓ to ½ volume.

To make the pickled cucumber
Finely slice the cucumber, 2mm thickness.
Combine the pickle solution together add cucumber and marinate for 15 minutes.
Remove and taste. If to salty, wash under water. If you want a stronger pickle, marinate for a further 5 minutes.

To make the ginger scallion noodles
Clean and wash the spring onions, finely slice the green and white part of the spring onions.
Peel the ginger, brunoise the ginger into 2mm cubes.
Toss with the rest of the seasoning ingredients and season to taste.
Blanch noodles in boiling water till cooked.
Drain and toss through the scallion sauce.

To make the vegetable crudite salad
Cook the bamboo shoot, per packets instruction. Usually it’s a quick blanch for 5 minutes. Finely slice the bamboo shoot and toss with XO sauce.
Using a vegetable peeler, finely peel the carrot. Soak in ice water.
Finely slice the radish with a mandolin or carefully with a knife. Soak in ice water.

To assemble
Place ginger scallion noodles in the middle of a bowl.
Toss chicken wing confit through the tare sauce to coat.
Place on top of noodles.
Combine the rest of the crudite salad and serve on the side.

Dish title: Chicken wing confit, ginger scallion noodles and vegetable crudites
Dish title: Chicken wing confit, ginger scallion noodles and vegetable crudites
28 Apr 2016

Dish title: Chicken wing confit, ginger scallion noodles and vegetable crudites

I like noodles and always like playing with flavours, and different textures that various ingredients have to offer. Noodles are comfort food to me, but instead of a rich broth or sauce, I wanted something more light and refreshing to pair with the rich crispy chicken wing confit with tare sauce and to refresh the palate with a playful salad of Asian vegetable crudites. The salad consisted of XO sauce bamboo shoots, pickled cucumber, shavings of baby carrot, radish and seaweed.

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