. Difficulty: Hard
. Doses: 4 people
. Preparation time: 1 hour and 45 minutes
DescriptionThis recipe is taken from the Crossroad Project, that was created to promote Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.
Ingredients80 gr Grana Padano
1 l extra virgin olive oil from Garda
10 gr white wine from Oltrepo Pavese
60 ml red wine from Valtellina
1,5 kg whole chicken
10 gr soy sauce
30 gr black Chinese mushrooms, softened
50 gr bamboo shoots
30 gr chopped scallion
20 gr fresh ginger, sliced
50 gr mostarda from Cremona, sliced
25 gr dates
500 ml chicken stock
15 gr oyster sauce
25 gr sugar
3 gr sichuan peppercorns
20 gr cornstarch dissolved in 20 gr water
3 gr sesame seed oil
6 gr glutamate
200 ml milk
Pepper to taste
Salt to taste
PreparationMix 5 gr of soy sauce with 5 gr of white wine and season the chicken both inside and outside. Heat up the oil to a medium temperature in a wok, dip the chicken in and fry till golden-brown. Drain and dry on a paper towel. Empty the wok and keep the oil.
Cut the mushrooms and the bamboo shoots coarsely, blanch in boiling water, drain and set aside. Pour back into the wok 100 ml of the oil that you previously set aside and heat it up on a medium temperature, add the scallion and the ginger, sauté for a few seconds, add the soy sauce, the red wine, mushrooms, bamboo shoots, the “mostarda” from Cremona, dates, stock, oyster sauce, sugar, salt, peppercorns and chicken.
Let boil, turn the heat down and finish cooking the chicken, add the glutamate and stir gently. Take mushrooms, dates and bamboo shoots out and arrange them in a platter with the chicken, cut into 4-5 cm. wide pieces. Remove the “mostarda” from the wok, add the diluted cornstarch and let simmer till it thickens; pour on the chicken and serve with a small Grana Padano mould that you will prepare as follows: heat up the salted milk seasoned with pepper, add it to the eggs, previously beaten with grated Grana Padano. Pour the mix into moulds greased with oil and bake in a bain-marie at 160°C for about 45 minutes.