Preparation time: (Overnight curing & marinating 25 mins)
Cooking time: 9.5 hours
- 1 sheet kombu
- 4 chicken thighs
- 500ml vegetable oil
- 300g Merchant Gourmet Orzo
- 300ml bonito dashi
- 1 Shallot, sliced
- 15g Dried Shiitake mushrooms, rehydrated in white wine & boiling water
- 10g grated parmesan cheese
- Pinch turmeric
- 2 rashers smoked bacon
- Pea shoots, to serve
- Lay the chicken thighs skin side down on a baking tray and coat liberally with salt & pepper, adding a bay leaf and a few sprigs of fresh thyme. Break the kombu sheet into a few pieces and place in and between the chicken. Cover tightly with cling film and leave to marinate/cure overnight in the fridge.
- Remove the chicken from the fridge after marinating/curing and wipe off the salt, pepper herbs and kombu. Place the chicken in a deep pan or casserole dish and cover with the vegetable oil. Either gently heat on the hob or place into a low oven at 80 degrees C for at least 3 hours, but the longer the better – I let it heat for about 9 hours. The oil should gently heat the chicken without colouring.
- After a minimum of 3 hours (and up to 9) remove the pot from the heat and let cool until completely cold – this can take a couple of hours and can be left at room temperature overnight or until ready to serve.
- Prepare the mushrooms and gently fry with the sliced shallot and diced smoked bacon, before adding the orzo and bonito dashi stock (or your favourite stock) and cook for 7 minutes or until the orzo is tender.
- Prepare the chicken by removing from the cold oil, roughly taking the meat off the bone and gently frying in hot oil for 10 seconds.
- Finish the dish by combining the fried chicken to the orzo, stirring in the parmesan and adding a pinch of turmeric for colour.
- Serve with pea shoots on top.