Chicken Tod Mun Pla with Kaffir Lime Vinegar and Bacon Snow

Adapted by StarChefs.com
June 2012
Yield: 3 servings

INGREDIENTS:

Chicken Tod Mun Pla
265 grams chicken breast and loin, diced
57.5 grams egg
5.4 grams garlic
2.1 grams Thai chile
7 grams ginger
12.4 grams red boat fish sauce
3.9 grams salt
1 cup all-purpose flour
110 milliliters vegetable oil
34 grams butter
Kaffir Lime Vinegar
1 kaffir lime leaf
11.6 grams garlic
33.7 grams shallots
3.1 grams Thai chilies
90 grams sugar
180 grams white vinegar
2 grams black pepper
3 grams salt
7.7 grams Ultra-tex 8
Bacon Snow
1 pound bacon
To Assemble and Serve
mint
cilantro
basil
basil blossoms

METHOD:

For Chicken Tod Mun Pla:
Place all the ingredients except the chicken in the Vita-Prep container and start Vita-Prep on variable 2 until all the ingredients are minced to a paste, approximately 10 seconds. Add the chicken and gradually turn towards the 10 setting until all the ingredients are emulsified.

With a spatula, remove all the chicken from the Vita-Prep container. Portion into 26 gram-patties (you should be able to make 12). Dust your hands in flour to make sure the chicken doesn't stick. Lightly dust the chicken patties in flour so it doesn't stick to your container.

In a medium-sized sauté pan place the oil and butter and pan fry patties on medium heat until golden brown.

For Kaffir Lime Vinegar:
Place lime leaf, garlic, shallots, chili, sugar, vinegar, salt, pepper, and Ultratex in a Vita-Prep and buzz on High 10 setting for 20 seconds or until completely emulsified and thick.

For Bacon Snow:
Render fat slowly on low heat and strain once all fat is rendered and bacon pieces are golden brown. Reserve fat and freeze over night. Once completely frozen, blend in Vita-Prep on high speed 10 until the frozen bacon fat block is powder.

To Assemble and Serve:
Place a swipe of the Kaffir Lime Vinegar on the plate. Place two Chicken Tod Mun Pla patties cut in half on the plate and top with basil, mint, cilantro, and Bacon Snow.