Sweet and sour chicken

1. Sweet n sour chicken
• Chicken breast 1 portion = 2 sharing 100 gr each
• Tasting = 50 gr per portion
• Chicken breast
• 3 ml Truffle oil
• 30 gr mango coulis
• 1 gr agar
• 5 gr activa
• 10 ml ponzu vinegar
• Roll chicken to equal in size, stud the chicken with niddle all round, fuse with truffle oil and
put in vacuum bag and cook 19 mins @ 65 degrees and finish @ 10 mins @ 65 degrees
• Langoustine espuma
• 10 gr carrot
• 10 gr leek
• 10 gr red onion
• 10 ml sake
• 5 ml tysu no moto
• 20 ml chicken stock
• 30 gr Langoustine shells
• 50 ml water
• Baby bok choi
• 1 in no = 5 gr
• Sweet n sour gel
• 2 litre Chicken stock
• 1 in no red chilli
• 6 in no kaffir lime leaves
• 20 ml white wine vinegar
• 5 gr tarragon
• 5 gr coriander
• 1 in no bay leaves
• 1 lemon grass
• 1 lime
• 2 oranges
• 30 ml Worchester sauce
• 30 ml kimchi paste
• 45 ml honey
• 30 ml kabayaki no tare
• 15 gr mi;ld tbassco
• 40 ml hp sauce
• 1 in no carrot
• 1 red pepper
• 30 gr Szechuan pepper
• 350 ml sake
• 1 red onion
• 15 gr cardoman
• Sweet all vegetables off till soft and add to in fused stock, simmer for 5 hours over light
heat and drip through coffee filter in fridge over night .