Ingredients
- For the poached chicken
- 2 chicken fillets
- salt and pepper
- 20 g butter
- For the peanut sauce
- 250 g chicken fond
- 50 g coconut milk
- 20 g Bresc Lemongrass puree
- 2.5 g lime peel
- 0.5 star anise
- 1 bay-leaf
- 2 kaffir leaves
- 3 coriander seeds, crushed
- 2.5 g Bresc Garlic chopped
- 3 Szechwan pepper corns, crushed
- 2.5 g Bresc Thai green curry
- 70 g peanut butter
- 10 g sugar
- 10 g soy sauce
- For the black garlic cream
- 100 g Bresc Black garlic puree
- 75 g chicken fond
- 20 g coconut milk
- 20 g braised onion
- 20 g semi-dried tomato
- 20 g butter
- For the pineapple
- 1 pineapple
- 650 g water
- 325 g sugar
- 0.5 lime peel
- 0.5 lemon peel
- 0.5 orange peel