世界顶级餐馆菜--意大利Massimo Bottura经典之作

FOR THE THICK STOCK 准备很浓的鸡汁

• Bones of 8 organic chickens 8个有机鸡的骨头
• 5 Spring onions 5个洋葱
• 1 Ginger Root 1个生姜
• 3 Leeks • ½ head of Garlic (6 cloves)3个韭葱，6个大蒜片
• 1 whole Celery bunch 1整个芹菜束
• 200g dried Shitake mushrooms 200克干香菇
• 1 Kombu seaweed sheet • Salt 1昆布海藻，盐

FOR THE SLICED VEGETABLES 准备切丝的蔬菜

• 1 Daikon 1个萝卜
• 1 Carrot 1个胡萝卜
• 1 Celery stalk 1个芹菜秆
• 1 Cucumber, peeled 1个削皮的黄瓜
• 1 Spring onion 1个小洋葱
• 4 Oyster leaves 4个生蚝叶子
• Blanched lemon skin 热水烫过的柠檬皮
• 1 Fennel root 1个茴香根
• 1 Ginger root 1个生姜

FOR THE BROTH 准备浓鸡汁
Let the bones simmer for 6 hours very slowly in a stock pot full of cold water. Add all the other ingredients and raise the flame. Boil until reduced by 2/3. Strain and continue reducing slowly until you have a thick texture.
在锅里放入冷水，放入鸡骨头，小火慢慢的炖6个小时。加入其他的配料，加大火，到汁水剩下1／3。沥干继续慢慢煮直到汁水浓稠。

FOR THE VEGETABLES 切丝的蔬菜
Separately juliènne, very finely, each vegetable. Keep them divided. Lay a thin (4-5mm) veil of the broth over a plate. Form equal sized, knot-like balls of each vegetable. Place on top of the broth to form a chromatic square, tic-tac-toe board, 3x3. Finish with a few drops of Traditional Balsamic Vinegar.分别仔细烘烤各种蔬菜丝。保持丝丝分开的状态。在鸡汁上摆放薄薄的一层，4－5毫米。摆放成同样大小的结，按照自己的灵感调配色彩。最后点几滴意大利的调味醋。