"This chicken and anchovy broth is our base stock at Moon Park," says Ben Sears. "It has nice depth and savouriness and is complementary to Korean flavours. The cream and chive raft is a straight lift from Chui Lee Luk's smoked salmon consommé at Claude's."
- 100 gm pearl barley
- 90 gm (¼ cup) doenjang (soy bean paste)
- To serve: lemon juice, sesame oil and finely chopped chives
- 1 kg chicken wings
- 1 small piece of konbu
- Thinly peeled rind of 1 lemon
- 1 fresh bay leaf and 1 large thyme sprig
- 5 garlic cloves, bruised
- 30 gm ginger, thinly sliced
- 20 gm dried pollock
- 10 gm dried Korean anchovies
- 100 ml Korean soy sauce
- 4 Sydney rock oysters, freshly shucked
- 100 ml thickened cream
- 1 tsp Japanese white soy sauce, or Korean soy sauce, or to taste
- 1For Korean broth, bring ingredients and 3 litres water to the boil in a stockpot, skim, reduce heat to low and simmer until well flavoured (2 hours). Strain through a fine sieve and set aside.
- 2Meanwhile, cook barley in a saucepan of boiling water until tender (20-25 minutes). Drain and set aside.
- 3For oyster cream, process oysters and cream in a blender until just smooth, then pass through a fine sieve into a bowl. Whip to soft peaks and season with white soy sauce.
- 4Bring 800ml stock to the boil (the remainder can be frozen up to 3 months). Add barley and doenjang, and season with lemon juice and salt to taste. Divide among bowls, spoon oyster cream over to cover and top with a few drops of sesame oil and chopped chives.
Drink Suggestion: 2012 Hervé Villemade Domaine du Moulin Cheverny. Drink suggestion by Ned Brooks