p Picks and Pecks: review: hide yamamoto (grilled spring chicken with truffled rice)

Saturday, June 1, 2013

review: hide yamamoto (grilled spring chicken with truffled rice)

A simple, juicy, grilled chicken is a joy to eat. Too often it appears overcooked, the breast meat dry and mealy, the chicken thighs hard and gristly because the muscles have seized up.

But this chicken, courtesy of Hide Yamamoto in MBS Singapore, has been so basic yet divine the two times I had it. And this is despite my taking it to-go and bringing it back to KL. Probably the first time I've smuggled a chick across the border!

I've since discovered that this is not "spring chicken", but more accurately called a "poussin"... not to be confused with "poisson" or fish. But I would love to try this at home, so a spatchcock or spring chicken would do...

The chicken here is perfectly cooked so that the meat is still juicy. Key to this is the brine in which the chicken is soaked in. And to make it decadent, it is stuffed with Japanese rice, that has been cooked with truffles. Truffles! How can you beat that? Even when I opened the container back in my kitchen, I was still gobsmacked by the aroma of truffles, which had been captured in the chicken. 
And yes, this post is a "review" and not a "recipe" - simply because I haven't tried this myself! But when I do, I'll be sure to post pictures!

Grilled baby poussin with buttered soy and truffle rice

  • 500g French baby poussin 
  • 500g Japanese rice
  • 450ml chicken stock
  • 50ml soy sauce
  • 28g unsalted butter
  • minced Italian fresh truffle
  • whole Italian truffle
  • white truffle oil
1) Clean poussin and soak in 3% salted water for 2 hours.
2) Once poussin is soaked, remove from salted water and dry.
3) Put Japanese rice, chicken stock, soy sauce and unsalted butter into a cooking pan and stir well. Allow it to steam in the steam oven at 100 degrees C for about 30 minutes.
4) Remove mixture from oven and stuff into baby poussin.
5) Brush duck fat over baby poussin and finish off with some salt. Cook in oven at 250 degrees C for 10 minutes on each side.
6) Finish up with charcoal (grill) until poussin is nice in colour.
7) For plating, take a portion of the poussin and assemble with sliced fresh truffle. Spray with white truffle oil and serve.

Recipe taken from: http://www.camemberu.com/2011_05_01_archive.html