Pepper Soya Chicken Supremes with Wasabi Foam

Ingredients list for Pepper Soya Chicken Supremes with Wasabi Foam

• 8-10 Chicken supremes
• to taste Black peppercorns crushed
• 1 tablespoon Sweet soy sauce
• 1 tablespoon Dark soy sauce
• 1 teaspoon Mustard paste
• 1 tablespoon Garlic chopped
• to taste Salt
• to shallow fry Oil 1 tablespoon +
• 2-3 Lemon grass stalk
• Wasabi sauce
• 250 millilitres Fresh cream
• 1 teaspoon Spinach puree
• to taste Salt

Method

1. Put sweet soy sauce, dark soy sauce, mustard paste and garlic in a bowl and mix. Add chicken supremes, crushed peppercorns and salt and mix well. Add oil and mix well. Keep it in the refrigerator to marinate for 2-3 hours.
2. Cut lemongrass into strips.
3. To make wasabi foam, take cream in a bowl. Add wasabi paste, spinach puree and salt and whisk till well blended. Strain the mixture.
4. Transfer the mixture into a cream whipper and charge with a cartridge of nitrogen oxide and shake hard a few times. Refrigerate.
5. Skewer marinated chicken onto lemongrass sticks.
6. Heat some oil in a non-stick grill pan. Place chicken skewers on it and cook, rotating the sticks, till evenly done all over.
7. Place some yellow and red pepper strips on a serving platter. Place the grilled chicken skewers on it, top with wasabi foam and serve immediately.