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食戟のソーマ 17 [Shokugeki no Souma 17]

Book by Yūto Tsukuda · 3 quotes · Chicken, Herbs, Rice

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食戟のソーマ 17 [Shokugeki no Souma 17] Quotes

“Hainanese Chicken Rice An entire chicken is steeped in broth at sub-boiling temperatures and is then served with rice steamed in the same broth. Originally a Chinese dish, it was spread across Southeast Asia by migrants from the Hainan Province. A well-loved staple, it is also known as Khao Man Tai or Singapore Chicken Rice. *Many restaurants that serve it will also serve chicken soup on the side. "That makes perfect sense! This dish is an excellent choice for emphasizing the unique deliciousness of the Jidori! I already know it can't help but be good!" "That one's yours." "Uh, thanks. I'll dig right in." Delicious! It's too delicious! The tender meat so perfectly steeped! Each bite is sheer decadence! The delicate yet bold umami flavors! But that's not all... Next comes the very best part! As if that one bite wasn't enough, after it's swallowed... ... There's the subtle and sophisticated aftertaste! "Mmm! That decadent flavor lingers in the mouth for so long! Exquisite! Simply exquisite! This dish is the pinnacle of Jidori cooking!" "Don't stop yet. I've made three dipping sauces to go along with it. Chili sauce, ginger sauce and some See Ew Dum." *See Ew Dum is a dark, thick and sweet soy sauce commonly used in Thai cooking. Its viscosity is similar to tamari. "I made the chili sauce by grinding red peppers and adding them to the broth from the steeped chicken. The ginger sauce is fresh ginger mixed with chicken fat I rendered out of the bird.”

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Book:食戟のソーマ 17 [Shokugeki no Souma 17]
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“With the bird heated through, it's time to dress it. The feet and wings get chopped off and go right back into the boiling pot with some cilantro. Together, they will boil down into the perfect soup stock! While the stock is simmering... ... I'll set the uncooked jasmine rice I stir-fried to steam." "Ooh! And he isn't steaming it in plain water either! He's using some of the water he heated the bird in... ...which is now a light broth brimming with the Satsuma Jidori's renowned umami goodness!”

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Book:食戟のソーマ 17 [Shokugeki no Souma 17]
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