Tim's fried rice chicken fricassée by Tim RaueRaue, Germany

My cuisine is a combination of Japanese reduction, Chinese cooking techniques and Thai aromatics. The balance of sweetness, acidity and spiciness is elementary for me, because I do not try to create the perfect harmony – I want to bring fun to my guests’ palates.

Tim's fried rice chicken fricassée

STARTER

4 PERS.
timing

3H24
preparation time

1H24
Cooking time

2H

INGREDIENTS

RICE
400g Basmati rice, cooked
2 tbsp soy sauce

CHICKEN
150g chicken giblets (heart, liver, lungs) cut into 2 cm pieces

VEGETABLES
80g green peas, blanched
40g carrot cubes, steamed
40g small white onion cubes, steamed

SAUCE
200ml poultry essence
90ml double cream
90ml sweet madeira
¼ red Thai chilli pepper

GARNISH
4 tbsp nut butter
Fresh chervil

RECIPE DEVELOPMENT

1 — RICE
Put the cooked rice on a tray, refrigerate for 24 hrs. Then put in a bowl and marinate with the soy sauce.

2 — SAUCE
Boil down the madeira in a sauté pan to half its volume, deglaze with the other ingredients and simmer for 3 minutes, then strain.

3 — CHICKEN
Heat 6 tbsp vegetable oil in a saucepan, add the chicken giblets and fry until hot; add the rice and fry it until the rice is really coloured and crispy.

4 — ASSEMBLY
Add the vegetables and pour in the sauce.

SERVING INSTRUCTIONS
Boil everything up and serve it in 4 bowls.

This dish is inspired by my grandmother’s rice fricassee. Its warmth and creamy flavours caress the palate with a cashmere-like quality. Krug Grande Cuvée 170^ème Édition enlivens the dish, connecting with the recipe’s apricot and hazelnut notes.

English

Tim's fried rice chicken fricassée by Tim RaueRaue, Germany