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CHEF'S CORNER

Spiced light and right

Photo: V.V. Krishnan

Shivneet Pohoja is the Sous Chef at ITC Maurya. A passion for creation and love for food motivated him to become a chef. He also has a secret love for his 350cc Royal Enfield Bullet. Perfect Sync Chef Pohoja’s signature steamed chicken dish

This dish is my speciality. But it’s not even on the menu as yet. People in Delhi love chicken but are tired of stir-fry and those normal preparations, which are rich in oil and starch. This dish is beautiful because of its simplicity. The Thai chilli is good for this dish because it’s not mouth-numbing hot. Since the chillies are marinated outside the fridge it has that lightly fermented taste, which is well complimented by the star anis.

200gms large sized Thai red chillies 1lt white rice vinegar

80gms salt

20gms star anise

Remove the stems of the red chillies and wipe with a clean damp cloth. Do not wash. Place the chillies inside a clean plastic food bag, sprinkle with salt, add in the vinegar and star anise. Tie the mouth of the plastic bag tightly with twine, give it a vigorous shake and allow to pickle for 25 to 30 days outside the refrigerator.

4 boneless and de-skinned chicken breasts

80gms home preserved red chilliesSalt to taste

White pepper powder to taste

10ml ginger juice

5ml garlic juice

Using a very sharp knife slice the chicken into thin slices. Marinate with all the ingredients except chillies. Cut both ends of the chilli and slice into thin rounds, wash in running water to remove seeds and excess salt. Arrange the chicken pieces and sliced chillies alternately with each other. Put in a steamer for three to four minutes. Serve hot

(Shivneet Pohoja spoke to Nandini Nair)

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