Soy-glazed Spatchcock Breast with Fork-crushed Potato Purée with Fresh Beans, Red Pepper Confit and Soy Raisin Sauce

By Chefs Kwok Ho Chow and Ping Fung Lam, Hong Kong
Marinate spring chicken breasts in soy sauce and raisins and stuff with raisins and walnuts.



    Soy Raisin Sauce and Marinade

    • 1/3 cup soy sauce
    • 1 1/4 cups California raisins
    • 1 cup chicken broth
    • 10 spatchcock* breasts (3 to 4 ounces each)


    • 1 1/2 ounce walnuts, chopped
    • 2 tablespoons butter
    • 6 tablespoons California raisins

    Potato Purée and Confit

    • 1 1/2 pounds potatoes
    • 2 red bell peppers, seeded and cut in strips
    • Olive oil
    • Minced garlic
    • Fresh thyme leaves
    • 5 fluid ounce Japanese beans, cooked and shelled
    • 1 spring onion, chopped
    • 1 small loaf French bread, cut in very thin slices and toasted
    • 1 lemon
    • 1 tablespoon honey


    For sauce and marinade, combine soy sauce, raisins and broth in small saucepan. Heat to boiling. Remove from heat and cool. Pour one-half of mixture over spatchcock breasts that have been divided in half and arranged in shallow pan. Allow to stand for several hours or overnight in refrigerator; turn once or twice. Return remaining sauce to boiling and reduce to one-third; set aside.

    To prepare stuffing, purée and confit, combine all ingredients for stuffing and set aside. Cook potatoes in boiling water until soft enough to mash with a fork. Drain and mash; set aside. In shallow pan, drizzle sweet pepper strips with oil and sprinkle with garlic and thyme. Then bake at 250ºF for 30 minutes or until soft and pliable. Remove from oven and cool. Remove skin from each strip and set aside with pan drippings poured over.

    To finish, remove spatchcock breasts from marinade and drain thoroughly. Discard used marinade. Divide and fill cavities with stuffing; bake with stuffing side down in 350ºF oven for 8 minutes (170ºF internal temperature).

    To serve, reheat potato purée and stir in beans and green onion. Divide and mound on individual serving plates. Arrange 2 halves of chicken breast on top of each. Garnish with 2 small pieces of toast and spoon bell pepper confit over all. Drizzle with reserved soy raisin sauce, lemon and honey. Accompany with shiso sprout and rocket (arugula) salad.

    Note:Spatchcock is a spring chicken processed at 3 weeks of age also available as cornfed. Available fresh all year.

    Nutrition Facts Per Serving

    Calories 480 (19% from fat); Total Fat 10g (sat 3g, mono 3g, poly 3g, trans <1g ); Cholesterol 80mg; Protein 35g; Carbohydrate 61g; (Dietary Fiber 5g; Sugars 23g; ); Iron 4mg; Sodium 960mg; Calcium 85mg; Potassium 900mg

    This recipe is found in the following categories:

    Special Diet

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