Onion Chopping Ninja Chef

Cailles farcies au riz aux œuf façon “Garçon effronté” A.k.a Quail stuffed with Risotto and Eggs “Brazen Youngster Style” from Shokugeki no Souma

Or should I say Poulet farcies au riz aux œuf façon “Garçon effronté” since I used a chicken instead of a quail (I usually only encounter quails on the dissection table.) The dish that Souma made for his stagiare at Shino’s!

Ingredients

For Risotto ( adapted from a carbonara risotto recipe.)

• 2 cups Arborio rice
• 1-2 large leaves of cabbage (enough to cover chicken’s cavity)
  
• 3 strips of bacon, cut into bacon bits
• 1 large onion, diced
• 150g butter
  
• 2 garlic cloves, minced
• Chicken stock (500 ml)
• White wine (½ bottle)
• 3 eggs, must be fresh.
  
• ½ cup grated Parmesan Cheese
  

For Chicken (Quail) and Sauce

• Salt and Pepper (to taste)
• Soy sauce (50ml)
  
• Red wine (300ml)
• Honey (~ 2 tbsp)

Method

For Risotto

1. Fry the bacon to release fat, and set aside.
   
2. Melt the butter in the pan, and saute the onion and garlic.
3. Throw in the rice and mix. Keep stirring till it has a glossy sheen (from being covered with butter. Add olive oil if getting dry.
4. Throw in wine, and stir.
   
5. When it starts getting thicker, put in the stock, and simmer.
   
6. Add more stock if it starts drying up.
   
7. Meanwhile, heat a pan with water, and parboil the cabbage leaf. Stop when it starts getting soft.
8. Beat eggs till frothy.
9. When the risotto is done, (taste to check), turn off the fire and quickly pour in the eggs and cheese and mix. Do not re-boil.

For Chicken

1. Rub Chicken with Salt and Pepper
2. Marinate in soy sauce in a plastic bag- (it’s an oyako don, after all! ) for at least 20 mins.
   
3. Preheat oven to 200 C
4. Bake Chicken for about 5 mins, before removing to stuff. (it will be half-cooked at this point)
   
5. Line chicken cavity with cabbage leaves, leaving some bits of the leaf still sticking out.
   
6. Pour in the risotto. (There will be lots of risotto left over, just eat it on the side! Or stuff more chickens)
7. Fold in the tops of the cabbage to lock in the risotto, and close the cavity with a toothpick threaded through the chicken skin to avoid spilling. (You might want to roast the chicken breast-up as well.)
8. Roast for about 15-20mins, checking the state of the chicken with a toothpick to make sure it’s cooked (If you can poke it through easily!)
   

For Sauce

1. Pour out the soysauce used to marinate the chicken into a pot.
2. Put in the red wine, and bring to a simmer
3. Put in the honey, and keep stirring!
   

Plate, and impress Shinomiya Koujirou!

Some thoughts:

Parboiling the cabbage really makes it sweeter! (Or that was perhaps because I decided to splurge on organic cabbage)

Souma fries his quail, but I don’t have a big enough fryer for a 1 kg chicken. Also, marinating the chicken the night before would have saved some time.

The sauce wasn’t quite as viscous as Souma’s but reducing it for a longer time might help. This dish was quite tedious to make but the results were quite impressive to the other diners!

(This is an updated version of a previous post that didn’t have a detailed recipe)

Update 2: New Gifs now that the new season has come out!