Crispy Skin

chicken | sweetcorn | togarashi

 

#Story
time

 

Pure uMami Magic!!!

We fucking love Chicken Skin! Not something you can eat a lot of, but in small doses there is nothing better!
I remember when I was a young Chef, working in a Hotel, my Senior Chef’s were putting a dish together with Chicken Skin as a predominant element. The General Manager of the Hotel vetoed it immediately! His main argument I remember being was, “Women will not eat Chicken Skin, it’s disgusting”. I thought that was a great excuse! 

What a Massively sexist statement! Also, if something is ridiculously tasty it should not be taken off a menu by someone who knows less than another who has dedicated their life to food. What a pussy!

Just joking! Don’t use that word as an insult Boys and Girls - they’re wonderful, beautiful, body parts that come in all shapes and sizes. Indeed, the term can also be used to describe a small Cat. Let’s leave out the offensive, derogatory, and vulgar sexual slang. You're just stooping to the same level. Women don’t deserve that connotation, neither do the Cats!

Nuf’ said!

Cam

Junk’s Jam:

Serves 3

Hey!

Really quick and easy, with an amazing payback! Chicken skin is super cheap, ask the butcher for the skin or use it from various thighs, breast, wings etc. Cheap, Cheerful, & Tasty!

Ours is portioned for three, but come-on you know you’re going to have more than one! Always make more than you need, they will not go to waste. 

Equipment…

>Bamboo Skewers
>Blender
>fine Sieve
>Spice Grinder
>Wire rack

The Recipe

Stage #1
>The Prep

Chicken Skin

Skin from 6 Trimmed Thighs

3 Bamboo Skewers
Chilli Oil
Table Salt

  • Soak the Bamboo Skewers for 30 minutes.

  • Trim the Skins so that they are roughly rectangular. 

  • Fold the Skin in half, Skin side out. Make sense? sure it does…

  • Thread the Skin onto the Skewers, two Skins per Skewer.

  • Drizzle Chilli Oil over generously and season well with Salt on both sides.

 
 

Sweetcorn Puree

3 Corn on the Cobs
1 Banana Shallot
1 Clove Garlic
5g Ginger
3g Chilli Powder
40g Butter
150g Milk
150g Double Cream
2g Turmeric
1/2 Lime

Vegetable Oil
Table Salt

  • Dice the Banana Shallot.

  • Grate the Garlic and Ginger.

  • Get a pan on a high heat, add some Oil, season your Corn and roast on all sides, colouring as much as possible, BBQ’d Corn is what you're looking for.

  • Take out the pan and shave the kernels off the Cob and reserve.

  • Place the Butter in a pan and gently sweat off the Shallots, Ginger & Garlic. Add a little bit of Salt.

  • Add the Kernels, Milk, Cream, Turmeric & Chilli Powder and cook out for 10 -15 minutes. 

  • Blend on full and pass through a fine sieve, add the Lime Juice and adjust the seasoning to taste. 

 
 

Togarashi

This makes quite a bit, but it goes great with everything! 

1 Sheet Roasted Nori
60g Red Chilli Flakes
2 Oranges
20g White Sesame Seeds
20g Black Sesame Seeds
10g Sichuan Peppercorns
8g Ginger Powder
6g Poppy Seeds

  • Using a peeler, peel the outer skin of the Orange, be careful not to get any of the white pith.

  • Pre-heat the oven to its lowest temperature, about 60ºc would be good. 

  • Place the Orange Skin in the oven for 24 hours. Take out making sure it’s dehydrated and crisp. 

  • Toast the Sesame Seeds, Peppercorns and Poppy Seeds lightly until fragrant. Let everything cool completely. 

  • Once cooked, place everything into a spice grinder and pulse until quite coarse but not powder. 

 
 

Garnish

Togarashi
Maldon Salt

Stage #2

>Cook it baby!

 

  • Heat your oven to 180ºc.

  • Place the Skewers onto a wire rack with Greaseproof Paper underneath and roast for about 25 minutes turning over every 5 minutes.

  • Before removing, make sure the Skin is completely crisp and golden. It may take a bit longer or shorter depending on your oven. 

  • Gently heat the Sweetcorn Purée.

Stage #3
>Assemble