Yuzu Chicken with Pickled Mooli, Sweet Cucumber, Sesame Sushi Rice Cake, Sesame Confit Yolk, Chiu Chow Chilli Oil and Spring Onion Oil by IIona Tomza, Development Chef, Porthaven Care Homes - The Chefs' Forum
Ilona, NACC Chef of the Year 2025, specialises in care catering and texture-modified dishes. With a passion for dignified, delicious food that caters to complex
Ingredients
- 240ml Lee Kum Kee Rice Vinegar
- 200g caster sugar
- 3g salt
- 1g turmeric
- 100g mooli ribbons
- 100g cucumber ribbons
- 100g cooked sushi rice
- 10ml Lee Kum Kee Pure Sesame Oil
- 10ml Lee Kum Kee Rice Vinegar
- 50g mixed sesame seeds
- 2 egg yolks
- 50ml Lee Kum Kee Pure Sesame Oil
- 10ml Lee Kum Kee Chiu Chow Chilli Oil
- 2 x 100g chicken thigh fillets
- 30ml Lee Kum Kee Yuzu Flavour Chilli Sauce
- 2g salt
- 15ml olive oil
- 100ml olive oil
- 100g spring onion
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