CHIPOTLE CHICKEN NEM*

*Typical dish from Vietnam – a roll made with rice paper

INGREDIENTS (to serve 10)
Chipotle chicken
3 kg chicken, in pieces
500 gr red pepper
500 gr Italian green pepper
600 gr purple onion
250 gr orange juice
1.5 litres mineral water
200 gr xanthan Textura
10 gr chipotle pepper
25 gr 70% maragda chocolate
Spherified rice
2 litres mineral water
175 gr ‘extra’ rice
10 gr citronella
10 gr ginger
10 gr red sponge cake
5 gr fresh coriander
1 gr kaffir lime leaf
Cardamom
5 gr fresh basil
Garlic
Sempio Jang sauce
Salt
0.4 gr xanthan Textura
1.5gr gluco Textura
Emulsion of chipotle chicken
3 litres chipotle chicken stock
36 gr Resource (thickener)
Decoration
Lyo corn
Coriander shoots
PREPARATION:
Chipotle chicken: Roast the chicken and vegetables in the oven at 220ºC for about 40 minutes. Moisten with the orange juice, reduce and add the mineral water. Simmer for 40 minutes, then leave to stand for 20 minutes. Strain off the stock.
Add the chipotle pepper and chocolate to the stock and texturise with xanthan. Strain.
Spherified rice: Mix all the ingredients except for the gluco and xanthan. Cook over a high heat for 10 minutes. Strain.
Add the gluco and xanthan using a hand beater. Remove any air using the vacuum machine and freeze in oval-shaped moulds holding 15 gr. When frozen, spherify and dehydrate in sugar for 8 hours.
Chipotle chicken emulsion: Add the Resource to the chipotle chicken using a whisk.
TO SERVE:
Use a syringe to inject the chipotle chicken emulsion inside the dehydrated sphere. Arrange the decorations on top of the Nem.