Andrea Tranchero, Michelin chef from Hilton Beijing Wangfujing’s "Intimate Dinner with the Stars." Keep an eye out for his new Beijing restaurant, River Club, opening soon.
Ingredients
2 sticks of celery, finely chopped (芹菜2根)
2 tomatos, finely chopped (番茄2个)
1 carrot, finely chopped (胡萝卜1个)
2 onions (洋葱2个)
1 kg chicken breast (鸡胸肉丁1kg)
4 bay leaves (月桂叶4个)
1 sprig thyme (香草1棵)
1 green apple, cubed (青苹果1个)
13g garlic, finely chopped (蒜 13g)
25g spaghetti (意大利面25g)
Parmesan cheese to taste (帕尔玛奶酪)
Butter to taste (黄油)
Black pepper to taste (黑胡椒)
Salt to taste (盐少许)
Chicken stock (鸡汤)
Olive oil (橄榄油)
Recipe (serves 4)
Heat the olive oil in a large, heavy saucepan over medium heat. Add the celery, carrot, tomato and one finely chopped onion. Saute the vegetables until the onion is translucent then season with salt and pepper, to taste. Stir in the chicken broth then add the bay leaves and thyme. Place the sauce to one side. Pre-heat the oven to 230°C. Season the chicken breast with salt, black pepper and olive oil. Clean the skin off one onion, cut it into slices and place it into an oven pan, then place the chicken breast skin down on top of the onion. Place the pan into the oven for 15 minutes then turn the chicken and leave it for another 15 minutes. Once the chicken is done, cut it into long strips and put to the side. Saute the apple, leaving the skin on, with garlic, oil, salt and thyme. Boil the spaghetti for about six-minutes in salt water. Once the pasta is done sauté it with the sauce and a little butter, parmesan cheese and olive oil to taste. Put the spaghetti on a plate and garnish with the apple sauce and chicken pieces.
食谱 (4人）
在平底锅中加入橄榄油加热，放入欧芹，胡萝卜和洋葱翻炒5分钟，直至洋葱至半透明色，加入少许盐和胡椒。在鸡汤中加入罗勒，月桂叶，香草，放置备用。将柴鸡腿肉和鸡胸肉从剁块，用盐，胡椒和橄榄油腌制备用。将洋葱去皮，切片备用。将洋葱将洋葱放置烤盘中，鸡肉带皮的一面朝下，将鸡肉铺在洋葱上。将烤箱预热至230°C，将烤盘放入烤箱内，15分钟后，将鸡肉翻转另外一面。将肉从骨上剔出，但保留鸡皮。将鸡骨放入鸡汤中，继续熬汤备用。将鸡肉切丁，备用。将苹果带皮的一面切丁，并和大蒜油，盐，香草腌制备用。将意大利面放入盐水中煮6分钟。捞出晾凉的意面中加入黄油，帕尔玛芝士末和橄榄油。在搅拌出盘，将苹果放置面上。
