Zhang Xiangqun - Entry [Short video can be viewed by clicking the icon next to the photo]

 Caregiver: Zhang Yuzhu
 Caregiver Trainee: Huang Mao-yu
 Dish: Christmas Curry Chicken (Level 4)
 Theme: Dual Enjoyment (A combination of fine art and visual art)

 Food and ingredients:
 Some ingredients for curry chicken:

 
 50 grams of chicken breast
 
 1 shallot​
 
 Half a teaspoon of cooking oil
 
 1/4 teaspoon of turmeric powder
 
 1/4 teaspoon of masala Indian spice powder
 
 1.5g of Oillio Nissin Food Coagulant

 60 grams of water
 Seasonings / Sauces:

 
 Half a teaspoon of light soy sauce
 
 3 grams of Japanese curry bricks


 Carrot ingredients:

 
 40 grams of peeled carrots
 
 10 grams of diced onion
 
 1/2 teaspoon butter
 
 50 grams of soup or water
 
 A little salt
 
 2g of Nissin Oillio food gelling powder


 Some ingredients for broccoli:

 
 50 grams of broccoli
 
 50 grams of water or broth
 
 Half a teaspoon of garlic oil
 
 2g of Nissin Oillio food gelling powder
 
 A little sugar
 
 A little salt


 Ingredients for mashed potatoes:

 
 One medium-sized potato weighs approximately 100 grams.
 
 1 tablespoon of milk
 
 1 teaspoon of butter
 
 A little salt
 
 1/3 of a purple sweet potato


 White curry sauce ingredients:

 
 1 teaspoon of cooking oil
 
 Half a shallot
 
 Half a stick of apricot kernel
 
 3 slices of galangal
 
 3 lemon leaves
 
 45 grams of coconut milk
 
 Half a teaspoon of cornstarch
 
 100g of water / broth


 Cooking steps:

 
 Garlic oil: Fry one clove of garlic in a little oil until golden brown, then set the oil aside.
 
 For the mashed sweet potato part: Steam the sweet potatoes and purple sweet potatoes with their skins on until cooked, then mash them separately. Mix the mashed white sweet potatoes with butter, milk, and salt to taste, and put them in a piping bag for later use. When arranging the mixture in a bowl, pipe out two circles and combine them to form a snowman shape. Use the mashed purple sweet potato to make the snowman's hat, seaweed for the eyes, and chopped carrots for the nose. Use a toothpick to apply tomato paste for the snowman's mouth and buttons.
 
 Carrot part: Slice the carrot thinly and steam until cooked. Sauté the onion in butter over low heat until fragrant. Add the carrot and water, bring to a boil over low heat, season with salt, add gelling powder and stir well. Bring to a boil again, then blend into a puree using a blender. Pour into molds, let cool, and then cut out your favorite shapes using cookie cutters.
 
 Broccoli part: Chop broccoli, add a little sugar and steam until cooked. Take it out and boil it in water. Add salt to taste, add gelling powder and mix well. Bring to a boil and use a mixer to beat until smooth. Pour into molds and let cool. Cut out your favorite shapes with cookie cutters. You can also use silicone molds.

 ( To save time, potatoes, carrots, and broccoli can be steamed together in three separate bowls .)

 
 For the curry chicken: Slice the chicken breast and marinate it with soy sauce. Sauté chopped shallots in oil over low heat until fragrant. Add the chicken and sauté until fragrant. Add turmeric powder and masala powder and sauté until fragrant. Add water and bring to a boil over low heat. Add Japanese curry bricks and stir until dissolved. Then add the gelling powder and stir until dissolved and bring to a boil. Use a mixer to beat until smooth. Pour into chicken wing molds and let cool and solidify before removing.
 
 White curry sauce: Sauté shallots in oil over low heat until fragrant, then add water, galangal, ginger, and lemon leaves and bring to a boil. Add coconut milk and simmer for 10 minutes. Season with salt , strain out the ingredients and reserve the sauce for serving.