Lnai Recipe
Make Lnai Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base (Polenta-like savory cream)
Flavor core (LNAI signature savory mise)
Proteins & garnish
Finishing & optional acidity
Method
Base (Polenta-like savory cream)
- 1
Bring liquid to a simmer
In a medium saucepan bring 4 cups water and 1 tsp salt to a gentle simmer over medium heat.
- 2
Whisk in cornmeal
Slowly sprinkle 1 cup fine cornmeal into the simmering water while whisking constantly to avoid lumps. Reduce heat to low.
- 3
Cook until creamy
Cook, stirring frequently, until the mixture thickens and becomes smooth and creamy, about 12–15 minutes. If it becomes too thick, add up to 1/2 cup additional water or cream to reach a soft spoonable consistency.
- 4
Finish with butter and cream
Stir in 2 tbs unsalted butter and 1 cup heavy cream. Season with 1/2 tsp freshly ground black pepper. Keep warm on the lowest heat, stirring occasionally.
Flavor core (LNAI signature savory mise)
- 5
Sauté aromatics and mushrooms
Heat 2 tbs extra-virgin olive oil in a skillet over medium heat. Add 1 finely minced shallot and sauté until translucent, about 2–3 minutes. Add 2 minced garlic cloves and 1/2 cup chopped rehydrated porcini mushrooms; cook another 2–3 minutes until fragrant.
- 6
Deglaze and build flavor
Pour in 1/4 cup white wine to deglaze the pan, scraping any brown bits. Allow the wine to reduce by half, about 1–2 minutes. Stir in 1 tbs light soy sauce, 1 tbs lemongrass paste, and 1 tbs chopped fresh thyme; cook for 30–45 seconds to combine.
- 7
Adjust seasoning
Taste the mixture and adjust seasoning if needed; it should be savory with umami and a hint of citrus-herb from the lemongrass.
Proteins & garnish
- 8
Prepare and sear chicken
Pat 8 oz diced chicken thighs dry and season with 1/2 tsp sea salt and 1/4 tsp black pepper. In a separate skillet over medium-high heat add a thin film of oil (or use 1 tbs of the flavored olive oil). When hot, sear the chicken in a single layer until golden and cooked through, about 4–5 minutes, stirring as needed; internal temperature should reach 74°C (165°F).
- 9
Combine chicken with flavor core
Add the seared chicken to the skillet with the mushroom-aromatics, tossing to coat and warm through for 1 minute so the flavors meld.
- 10
Finish with sesame and scallions
Turn off heat and stir in 0.5 tsp toasted sesame oil and 1 tsp toasted sesame seeds. Fold in thinly sliced scallions (reserve a few for garnish).
Assembly & finishing
- 11
Plate the base
Spoon a generous portion of the warm polenta-like base onto each serving bowl or plate (about 3/4 cup per serving). Use the back of the spoon to make a shallow well in the center.
- 12
Top with chicken and sauce
Divide the chicken-and-mushroom mixture evenly over the wells of the base, spooning any pan juices over top to moisten.
- 13
Brighten and garnish
Drizzle 1 tbs fresh lemon juice over both plates (about 1/2 tbs per serving) to add brightness. If using, sprinkle 1/4 cup grated Parmesan evenly over the plates and a few drops of chili oil for heat (optional). Finish with reserved scallions and 1/2 cup microgreens or cilantro as garnish.
- 14
Serve
Serve immediately while warm. Provide extra cracked black pepper at the table if desired.