made tea smoked kampung chicken thighs on barley risotto on cauliflower puree on 1.11.2021.^^…
very nice dish ..chicken very tender & flavourful..love the barley risotto
I deboned the kampung chicken, halved the chicken & cut out 2 pieces of deboned breast and thighs…
1 place banana leaf, 2tbsp rice, 1 packet chinese tea, 2tbsp brown sugar, 5 bay leaves, 3 star anise in Dutch oven ..add 1 tbsp oil..place rack for chicken in Dutch oven
2 cover lid..heat medium then low to produce smoke..when filled with smoke & aroma place clean & seasoned chicken thighs on rack..
3 seasoned thighs meat side with dash of salt, pepper, mixed herbs, paprika, 1 tsp yellow mustard
4 place Dutch oven in 95degC oven for 2 hrs..meat temp about 65-70degC
boil risotto in chicken stock for 20mins..add shimeji mushrooms & green peas & milk or cream & reduce to give creamy al dente risotto
place risotto on cauliflower puree (optional) and place smoked chicken thighs (sliced) on risotto
place in microwave & heat for 1 min.
I use 1/2 kampung served with potato mash and 1/2 served with barley risotto.