My friend and mentor chef David Thompson and Thai cuisine inspired this dish. Thai food is one of the most complex and interesting cuisines in the world but it’s also one of the most misunderstood and misrepresented. As
Heat the oil in a small deep-sided saucepan to 180°C (356°F). Deep-fry the chicken, in batches, for 2 minutes or until golden and crisp. Remove and drain on paper towel.
Place 3 shiitake slices in the base of each bowl. Lay the abalone and cuttlefish slices on top. Place 4 pieces of chicken on top and scatter over the mushroom leaves. Evenly scatter over the osmanthus flowers and chrysanthemum petals. Pour in the hot broth and serve.
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