Rich and Savory Chicken Dish with Shiitake Mushrooms

This dish combines bold flavors, refined textures, and a harmonious balance of sweet and savory elements. At its heart lies a perfectly cooked Chicken Supreme, tender and juicy, enveloped in a delicate honey glaze that enhances its natural flavors while adding a subtle caramelized sweetness. The glaze not only provides a glossy finish but also brings a gentle depth to the dish, complementing the savory richness of the chicken.

Accompanying the chicken is a soft and flavorful chicken and vegetable bun—a delightful addition that introduces a new dimension of taste and texture. The bun, filled with a well-seasoned mixture of finely minced chicken and vegetables, contrasts the supreme, delivering comforting, pillowy softness alongside the protein. This element adds a touch of Asian-inspired flair, enhancing the dish’s depth and uniqueness.

Adding a robust umami presence are shiitake mushrooms, known for their meaty texture and earthy, slightly smoky flavor. These mushrooms provide a satisfying bite and work beautifully with the sweetness of the honey glaze, creating a balanced interplay between richness and depth. Their natural savoriness enhances the overall complexity of the dish, making each forkful an experience of layered flavors.

For a touch of freshness and vibrant color, crisp, bright green broccoli is included, offering a subtle bitterness that cuts through the dish’s richness. Lightly steamed or sautéed to retain its natural crunch, the broccoli acts as the perfect contrast, bringing a wholesome element to balance the indulgence of the chicken and purée.

To complete the plate, a luxuriously smooth and silky parsnip purée serves as the foundation, tying together all the components. The purée, made from slow-roasted parsnips blended to perfection with butter and cream, delivers a naturally sweet, nutty flavor with a velvety consistency. It provides a delicate, mellow sweetness that complements both the honey glaze and the earthy notes of the mushrooms, bringing a refined elegance to the dish.

This carefully crafted dish is a celebration of contrasts—sweet and savory, soft and crisp, rich and fresh. Every component is thoughtfully chosen and executed to deliver a memorable and elevated dining experience, making it a dish that is as comforting as it is sophisticated.

Ingredients

For the Chicken Supreme:

• 2 chicken supremes (skin-on, boneless breast with wing attached)
• 1 tbsp olive oil
• 1 tbsp butter
• Salt and black pepper, to taste

For the Honey Glaze:

• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• 1 tsp garlic, minced
• 1 tsp fresh thyme leaves

For the Chicken and Vegetable Bun:

• 200g minced chicken
• ½ small carrot, finely diced
• ½ small onion, finely diced
• ½ tsp ginger, grated
• 1 garlic clove, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 4 small bao buns or soft bread buns

For the Shiitake Mushrooms:

• 150g shiitake mushrooms, sliced
• 1 tbsp butter
• 1 garlic clove, minced
• 1 tbsp soy sauce

For the Broccoli:

• 1 small head of broccoli, cut into florets
• 1 tbsp olive oil
• Salt and black pepper, to taste

For the Parsnip Purée:

• 2 large parsnips, peeled and chopped
• 200ml double cream
• 30g butter
• Salt and white pepper, to taste

Instructions

1. Prepare the Chicken Supreme

1. Preheat the oven to 180°C (350°F).
2. Season the chicken supremes with salt and black pepper.
3. Heat olive oil in a pan over medium-high heat and sear the chicken skin-side down until golden and crispy (about 4-5 minutes). Flip and cook for another 2 minutes.
4. Add butter and baste the chicken for enhanced flavor.
5. Transfer the chicken to a baking dish and roast for 12-15 minutes or until fully cooked.

2. Make the Honey Glaze

1. In a small saucepan, combine honey, soy sauce, Dijon mustard, balsamic vinegar, garlic, and thyme.
2. Simmer over low heat for 3-4 minutes, stirring occasionally, until it thickens slightly.
3. Brush the glaze over the cooked chicken and let it rest before serving.

3. Prepare the Chicken and Vegetable Bun

1. Heat sesame oil in a pan and sauté the onions, garlic, and ginger until fragrant.
2. Add the minced chicken, carrot, soy sauce, and hoisin sauce. Cook until the chicken is fully cooked and the mixture is well combined.
3. Steam or lightly toast the buns, then fill them with the chicken mixture.

4. Cook the Shiitake Mushrooms

1. Heat butter in a pan over medium heat and add the sliced shiitake mushrooms.
2. Sauté for 3-4 minutes until soft and slightly caramelized.
3. Add minced garlic and soy sauce, cook for another 2 minutes, then set aside.

5. Prepare the Broccoli

1. Blanch the broccoli florets in boiling salted water for 2 minutes, then transfer to ice water to retain color and texture.
2. Heat olive oil in a pan and lightly sauté the broccoli for 1-2 minutes, seasoning with salt and black pepper.

6. Make the Parsnip Purée

1. Boil the chopped parsnips in salted water until soft (15-20 minutes).
2. Drain and transfer to a blender. Add butter and warm cream, then blend until smooth.
3. Season with salt and white pepper to taste.

Plating

1. Spoon a generous amount of parsnip purée onto each plate.
2. Place the glazed Chicken Supreme on top.
3. Arrange the chicken and vegetable bun beside it.
4. Scatter the sautéed shiitake mushrooms around the plate.
5. Add the vibrant broccoli florets as a fresh contrast.
6. Drizzle extra honey glaze over the chicken for a glossy finish.

Enjoy this beautifully balanced dish, where sweet honey glaze, earthy mushrooms, silky purée, and crisp broccoli come together in perfect harmony!