Chinese recipes
Roast yellow chicken with chicken essence corn puree
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
300 g corn kernels (approx. 3 whole corn cobs)
300 g chicken essence (roast chicken juices)
200 g peeled chestnuts
3 g salt
1 g ground white pepper
1 g five-spice powder
Recipe preparation
(1) Steam the corn cobs and chestnuts for 40 minutes. Cut the corn kernels from the cobs, weigh them, mix with the chestnuts and the remaining ingredients and place in a pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® 3 times with overpressure. Heat the puree and serve with the roast chicken.
Recipe by Christian Yang
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 3
Jet®-Mode suitable: no