Roast Chicken with Chestnut, Persimmon & Chilli Sambal from New Quarter

Serves 4 

CHICKEN BRINE (for 1 whole chicken) 

Ingredients:

● 35g cooking caramel 
● 80g soy sauce 
● 130g salt 
● 70g sugar 
● 5g ginger powder 
● 1L water 
● 10g vinegar35g cooking caramel 

Method: 

• Dissolve all brine ingredients in warm water and cool completely. 
• Submerge chicken in brine for 6–12 hours. Pat dry before roasting. 

CHICKEN MARINADE (for 1 whole chicken) 

Ingredients: 

● 135g green apple, roughly chopped 
● 185g red onion 
● 35g garlic 
● 8g ginger powder 
● 28g pickled chilli 
● 87g brown sugar 
● 47g soy sauce 
● 83g mushroom soy 
● 33g kombu concentrate (or 1 tsp miso + 1 tsp kelp powder) 
● 0.7g bird’s eye chilli powder 

Method: 

• Blend all ingredients to a smooth paste. 
• Rub marinade onto chicken and marinate for 4–6 hours (or overnight). 

CHICKEN SAUCE 

Ingredients (scaled): 

● 500g chicken bones (roasted) 
● 2g star anise 
● 5g coriander seed 
● 2.5g black pepper 
● 4g fennel seed 
● 1g green cardamom 
● 1g dried mandarin peel (or zest of ¼ orange) 
● 12g dried shiitake 
● 160g carrot 
● 160g red onion 
● 75g ginger 
● 65g peeled garlic 
● 1.5L water 

Method: 

• Roast bones and vegetables. Combine all ingredients in a pot. 
• Simmer for 2–3 hours. Reduce to approximately 750ml. 
• Strain through a fine sieve or double chinois.

SEASONING 

Ingredients:

● 125g soy sauce 
● 12g mushroom soy 
● 25g cooking caramel 
● 42g brown sugar 
● 4g salt 
● 17g corn starch (mixed with water to thicken) 

Finish: 

• Season the strained stock with the above ingredients. 
• Bring to a boil, then whisk in the starch slurry to lightly thicken.

PICKLED CHILLI SAMBAL 

Ingredients:

● 10g garlic 
● 35g long red chilli (chopped) 
● 50g hot oil (170°C) 
● 2.5g sugar 
● 3g fine salt 
● 38g rice wine vinegar 
● 1g Ultra-Sperse (or a pinch of xanthan gum to thicken) 

Method: 

• Blend garlic and chilli to a rough paste, then pour over hot oil. 
• Add sugar, salt, and vinegar. 
• Add thickener and blend until slightly emulsified.

GINGER OIL 

Ingredients:

● 25g ginger (grated or sliced) 
● 250g canola oil 

Method: 

• Gently heat ginger in oil for 20–30 minutes. 
• Strain and cool.

TO SERVE 

• Roast or chargrill the marinated chicken until golden and cooked through. 
• Lightly roast or grill slices of ripe persimmon. 
• Roast chestnuts, peel, and keep warm. 
• Plate the chicken with grilled persimmon, crumbled chestnuts, and a spoonful of pickled chilli sambal. 
• Finish with a drizzle of ginger oil and a generous pour of warm chicken sauce. 

New Quarter 

Ground Level/79 Swan Street, Richmond