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Ingredients

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Method

  • Chicken pieces 1.20 kg
  • Garlic 200 g
  • Onions 300 g
  • Fennel 200 g
  • Red bell peppers 200 g
  • Carrots 250 g
  • Aubergines, baby 20 whole
  • Bay leaves 6 pc
  • Star anise, to taste 5 pc
  • Black Pepper 10 g
  • Cinnamon stick, 1 stick 5 g
  • 131 Points
    Added to cart: Knorr Aromat Original 1 Kg
    Not available on webshop via your current trade partner
    Not available on webshop via your current trade partner
    *Indicative price (ex VAT)
  • 148 Points
    Added to cart: Knorr Professional Chicken Stock Granules 1 Kg
    Not available on webshop via your current trade partner
    Not available on webshop via your current trade partner
    *Indicative price (ex VAT)
  • Sesame seeds 10 g
  • Sherry Vinegar 750 ml
  • Cider Vinegar 750 ml
  • Olive oil 200 ml
  • White wine 500 ml
  • Sesame oil 30 ml
  • Miso, white / Bovril 50 g
  • Shitake mushrooms, dried, optional 3 g
  • Corn flour/ Maizena 15 g
  • Chives 2 g

A modern take on a timeless technique. This bold starter pairs grilled aubergines with miso-infused chicken escabeche, blending Spanish preservation tradition with layers of Asian umami. Think vinegar, cinnamon, anise, and sesame — served ambient or cold for a dish packed with aromatic depth.

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Preparation

  1. Method

    Chicken: 
    1. Fry the chicken pieces in a pan with olive oil until brown, leaving the inside uncooked. Keep aside. 
    2. In the same pan, fry the garlic, carrots, fennel, onion, and bell pepper, all chopped into big pieces. 
    3. Add seasoning like Knorr Aromat Original, black pepper, anise, cinnamon, and bay leaves. Introduce the chicken pieces and cook for a few minutes all together. 
    4. Introduce the liquids (vinegars and wine) and Knorr Professional Chicken Stock Granules. Cook slowly for around 35 minutes, covered. 
    5. Check if the chicken is properly cooked, then add the miso/Bovril (previously dissolved in the same boiling liquid) and sesame oil, adjusting the salt as needed. 
    6. Once everything is cooked and adjusted, keep aside or refrigerate overnight if possible.

    Aubergines: 
    1. When the temperature is ambient, debone the chicken and shred from the meat pieces. 
    2. Grill the aubergines and keep them covered to finish cooking the inside. Then peel them carefully, trying to keep the shape. 
    3. Stuff the aubergines with the shredded chicken.

    For the Sauce: 
    1. Pass everything through a colander and reduce. Add some corn flour/Maizena to get a smooth texture. 
    2. Sauce the aubergines and decorate with sesame seeds, pickled red onion, and chives.
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