Chicken, peanuts, cauliflower

Chicken tenderized with komekoji, peanut miso sauce, mushrooms, cauliflower... When you want to truly delight your taste buds, try this recipe by Martin Baránek, sous-chef of Entrée Restaurant. This one’s a real showstopper — big thanks to Olomouc for the inspiration!

Chicken Breast

Ingredients:

• Chicken breast – 2 pcs
• Komekoji – 10 g

Method:

1. Clean the chicken breast but leave the skin on.
2. Blend the komekoji into a fine powder.
3. Dust the chicken evenly on both sides with the komekoji powder and refrigerate for two days.
4. After two days, rinse off the komekoji and pat the chicken dry.
5. Season well with salt before searing.
6. Start searing skin-side down in oil. Once the skin is crispy, flip it over, add a generous spoon of butter, and baste with the hot butter.
7. Let the cooked chicken rest in a warm place for 5 minutes before serving.

Peanut Miso Sauce

Ingredients:

• Garlic – 2 cloves
• Shallot – 1 pc
• Lemongrass – 1 stalk
• Ginger – 10 g
• Chili – 1 pc
• Chickpea miso – 50 g
• Unsweetened peanut butter – 70 g
• Coconut milk – 0.5 l
• Salt

Method:

1. Finely chop the garlic, shallot, lemongrass, chili, and ginger.
2. Sauté everything in oil until fragrant.
3. Pour in the coconut milk and simmer gently for about 15 minutes.
4. Add the peanut butter and miso, and mix well.
5. Blend the sauce until smooth, strain through a fine sieve, and season with salt if needed.

Cauliflower

1. Break the cauliflower into florets and cut them in half.
2. Cook until al dente in well-salted water.
3. Before serving, sauté in butter until golden brown.

Shimeji Mushrooms

1. Separate the shimeji into smaller clusters.
2. Sauté together with the cauliflower in butter.
3. Season with salt.

Peanuts

Toast the peanuts in a pan and crush them lightly with a mallet.

Finally, garnish with thin slices of fresh cauliflower and a touch of coriander.

Enjoy!