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The squid can be seared in a pan but is best chargrilled.
The basic Thai dressing can be varied in any way you like, as long as the taste is ultimately balanced.
About Master Stock:
Poaching or cooking in liquid is one of the great arts of Chinese cooking. There are many different poaching styles and once you've mastered them you will not believe the different textures and flavours you can tempt out of poultry, meat and fish.
Many of the poaching liquids can be kept and re-used or made into a luxurious sauce.
Master stock is a sauce in which the ingredient is first cooked and allowed to cool down.
This allows the flavour to start permeating the skin, but notto reach deep into the flesh; the result is a silky texture and meat with just
a hint of flavour.
In China, some master stocks are generations old by virtue of the fact that the old base is boiled and added to the next use.
Drown the lobsters in fresh water.
This will take about 30 minutes.
Tie the lobsters straight with butchers' twine and a wooden spoon.
In a large pot, boil the water and add salt.
Add the lobsters and cook for 8 minutes.
Rest the lobsters.
Do not refresh them.
In a bowl, mix the noodles with the chopped fungi, mint, coriander and palm sugar vinaigrette.
Peel the mangoes and slice each cheek into thick slices.
Remove the meat from the lobster claws and head and put aside to use in salads or sandwiches later.
Cut down both sides of the underside of the tail, pull off the shell and remove the tail meat by gently twisting it and removing the track at the same time.
Cut the meat into long slices.
Arrange the noodle mixture onto plates, place mango slices on top followed by sliced lobster meat, master stock chicken cut into pieces and a little more palm sugar vinaigrette.
Finish with a sprinkling of freshly ground pepper.
Palm Sugar Vinaigrette:
Caramelise the palm sugar, remove from heat and carefully whisk in the red wine vinegar and sherry vinegar.
Slowly incorporate the olive oil then add the garlic, herbs, salt and pepper.
Master Stock Chicken:
Remove all visible fat from the chicken and wipe down the cavity with paper towels.
Bring all the ingredients except the chicken and dipping sauces to the boil in a pot just big enough to fit the chicken.
Turn down and simmer for 20 minutes.
Submerge the chicken in the stock, breast side down and bring back to the boil.
Lower the heat to a strong simmer for 20 minutes.
Turn the chicken and allow to simmer for another 3 minutes.
Put a lid on and remove the pot from the heat.
Allow the chicken to cool in the stock.
Once the stock has cooled, remove the chicken.
The master stock should then be strained, brought up to the boil, cooled and refrigerated.
It can then be added to the next time it is needed.
As the stock gets older it will grow in strength and its flavour will intensify.
Add water if necessary to dilute the stock.
The chicken is now ready for use in the Lobster, Soy Chicken and Mango Salad.
Click on this link for acceptable methods of killing live crustaceans - RSPCA - Humane killing and processing of crustaceans
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