Makes 10 standard portions

Ingredients:

• 1.3 kg sweet onions, shaved on a mandolin
• 200 g coconut cream
• 0.3% of total weight solids, baking soda
• 1.5 g Nigella seeds
• .15% of total liquid Xanthan Gum (TIC Gums)
• 25 g coconut cream powder
• Coconut vinegar to taste
• Red Boat Fish Sauce to taste
• Salt to taste

Directions:

1. Make the onion gravy. Combine the sliced onions, baking soda, coconut milk and nigella seeds in a pressure cooker. Bring to 15 psi over medium heat, at which point you will count 45 minutes of cooking time. Strain the broth and weigh.
2. Chicken. Blend in the correct amount of xanthan (0.15 g for every 100g of liquid) until well emulsified and creamy. Season and set aside.
3. Season. Blend in the coconut cream powder and season with the vinegar, fish sauce and salt.

Recipe Credit: Chef Maxime Bilet
Published with permission of the author. All rights reserved.