A Recipe by Peter Gilmore

Name: A Recipe by Peter Gilmore
Ingredients: 1 free range chicken; 2l chicken stock; 3l water; 1l shaoxing rice wine; 200g yellow rock sugar; 200ml dark soy sauce; 100g peeled sliced ginger; 1 bunch green spring onions (white part only finely sliced); 5 strips dried mandarin peel; 5 star anise; 3 cloves garlic; 50g cassia bark; Jasmine sesame oil; 50g sliced spring onion; 1 jasmine tea leaves; 10g sliced fresh ginger; 200ml virgin white sesame oil; 8 freshly shucked sea scallops; 50ml white soy; 24 chinese artichokes; 1 daikon radish; 2 large aubergine; 48 pea flowers; 16 fine wheat and kuzu starch noodles; 50ml korean virgin black sesame oil; Sea salt

www.four-magazine.com

Fragrant poached chicken, shaved sea scallop, Chinese artichokes, silk noodles, smoked white eggplant cream, Korean virgin black sesame oil & wasabi flowers, as seen in FOUR's International Edition...

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View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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