Osmanthus and Chrysanthemum Broth

Preparation info

  • Difficulty

    Complex

  • Serves

    4

    : You will Need to Begin this Recipe 1 Day Ahead

Appears in

Origin

By Ben Shewry

Published 2012

  • About

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 David says, Thai cuisine is a paradox — very strong individual flavours are tempered and worked into a whole where the flavour of not one ingredient dominates. It’s this sense of balance that is central to the way Thai people cook and what makes their food so remarkable. I know of no other cuisine like it.

To Finish

  • 500 ml (17 fl oz/2 cups) non-GM canola oil*, for deep-frying
  • 2 shiitake mushrooms, stalks trimmed (reserve for the broth) and caps thinly sliced
  • 25 g (1 oz) thinly sliced abalone
  • 50 g ( oz) thinly sliced cuttlefish
  • 16 mushroom plant leaves
  • large pinch of dried osmanthus flowers
  • large pinch of dried chrysanthemum petals

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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