The theme of Week 3′s episode of the Taste was “Happy Holidays.”I decided the best way to approach the challenge was to teach my team a recipe that featured festive fowl and flavors. Check back next week for more recipes, and keep rooting for #TeamMarcus.
Skin from 1 leg of chicken, blanched
2 tablespoons cornmeal
2 teaspoons berbere
1 teaspoon salt
1 teaspoon tomato powder
2 cups chicken stock
½ cup coconut milk
½ cup coconut cream
Pinch of salt
1 teaspoon palm sugar
2 stalks lemongrass, trimmed
3 red shallots, peeled
1 ounce cilantro
1 ½ ounces shallots, sliced
2 bird’s eye chilies
1 ½ ounces galangal kaffir lime leaves
2-3 tablespoons fish sauce
1 tablespoon lime juice
For the Oysters:
In a hot cast iron skillet crisp chicken skin over medium-low heat. Putting pressure on the skin, cook for 3 minutes on each side.
Crumble the skin and place into spice grinder with cornmeal, berbere, salt and tomato powder. Grind until fine.
Heat oil in a deep pan until 350°F.
Trim the oysters, removing the top and the muscle.
Coat the oysters with the ground mixture and place in fryer until golden brown, about 1 minute. Set aside.
For the Soup:
In a pot combine chicken stock, coconut milk and cream. Bring to a boil then add salt and sugar.
Using a pestle and motar bruise lemongrass, shallots and cilantro. Then add to boiling stock with galangal and lime leaves.
Let simmer for a few minutes then turn down heat and continue to simmer for 15 minutes. Stir in fish sauce and lime juice. Using a metal sieve strain the soup into a new pot.
Place shelled oysters into the warm soup. Ladle soup and top with cilantro and finely cut scallions.