Dish in focus: Roasted yellow chicken at Clarence
French tradition and local flavours shine in Clarence’s roasted yellow chicken, prepared by the restaurant’s chef de cuisine Ka Kei Wong
Wong selects locally prized three-yellow chicken and begins preparation a day in advance. The legs are deboned and mixed into a mousse with herbs, spices and a rare Chinese white corn, a discovery that became a cornerstone of the dish. This mousse is layered between whole chicken thighs, then vacuum-sealed, steamed and pressed overnight to maintain a compact, elegant shape.
“I took inspiration from the structure of a French stew – meat and vegetables – but gave it a contemporary twist,” he says.
On the day, the thighs are pan-seared to a golden crust while the crown is roasted whole, carved and plated with a refreshing corn fricassee made from both yellow sweetcorn and white Chinese milk-popped sweet corn.