[ 胡须鸡 南瓜花 小南瓜 居林果油 时令菌菇 ]
[ Bearded Chicken. Squash blossom. Summer Squash. Buah Kulim. Seasonal Mushrooms ]
说句实话在我工作过的所有这些世界著名的餐厅里面，我们真的非常少去烹制鸡肉料理。因为鸡肉料理不仅仅是对原材料鸡的品种有很大的要求，还对烹制的火候以及处理的方式极其严苛。下定决心烹制鸡肉料理第一也是因为广东广西区域有着非常高品质的鸡的品种。通过多次的实验我们发现一种有趣的方式把鸡肉烹制皮脆肉嫩多汁。 低脂牛奶与昆布浸泡后再风干熟成，最后煎制。酱汁我们会借鉴日本酱油拉面的味型但是在之中我们会加入一个神奇的味道来自居林果的油；融合了松露，可可，和大蒜的香味。配菜中我们会根据季节调整，现在是小南瓜的季节嫩甜多汁；用塩麴腌渍后煎。当然南瓜的花也不能浪费，正好用来包裹鸡腿肉馅。许多客人告诉我这是他们吃过最好吃的鸡肉料理，也许这就是我们如此专注努力的原因吧，希望您能喜欢。
"To be honest, among all these world-renowned restaurants I’ve worked at, we rarely prepared chicken dishes. Chicken cuisine demands not only exceptional poultry breeds but also extremely precise control of heat and meticulous handling techniques. The primary reason we decided to tackle chicken dishes is the availability of high-quality chicken varieties in the Guangdong and Guangxi regions. Through numerous experiments, we discovered an intriguing method to achieve crispy skin, tender, and juicy meat. The chicken is soaked in low-fat milk and kombu, then air-dried and aged before being pan-fried. For the sauce, we drew inspiration from Japanese ramen soy sauce but added a magical touch—oil infused with Buah Kulim, which blends the aromas of truffle, cocoa, and garlic. Our seasonal sides currently feature young, sweet, and juicy round squash, marinated in shio koji and pan-fried. We use the squash blossoms to wrap minced chicken thigh, ensuring no part goes to waste. Many guests have told me this is the best chicken dish they’ve ever had. Perhaps this relentless focus and effort is why—I hope you’ll enjoy it too."
"To be honest, among all these world-renowned restaurants I’ve worked at, we rarely prepared chicken dishes. Chicken cuisine demands not only exceptional poultry breeds but also extremely precise control of heat and meticulous handling techniques. The primary reason we decided to tackle chicken dishes is the availability of high-quality chicken varieties in the Guangdong and Guangxi regions. Through numerous experiments, we discovered an intriguing method to achieve crispy skin, tender, and juicy meat. The chicken is soaked in low-fat milk and kombu, then air-dried and aged before being pan-fried. For the sauce, we drew inspiration from Japanese ramen soy sauce but added a magical touch—oil infused with Buah Kulim, which blends the aromas of truffle, cocoa, and garlic. Our seasonal sides currently feature young, sweet, and juicy round squash, marinated in shio koji and pan-fried. We use the squash blossoms to wrap minced chicken thigh, ensuring no part goes to waste. Many guests have told me this is the best chicken dish they’ve ever had. Perhaps this relentless focus and effort is why—I hope you’ll enjoy it too."
[ 2025, AVANT, SUMMER ]