Chicken Debal

Ivan Brehm

Ivan Brehm

11th April 2018
Ivan Brehm

Chicken Debal

This chicken and pineapple dish from Nouri's Ivan Brehm serves 10.


  • Chicken breast
  • 10 chicken breasts
  • 2000g water
  • 160g salt
  • 100g butter
  • Achar (makes 10 portions)
  • (A) Paste
  • • 80g peeled shallots
  • • 2 peeled garlic cloves
  • • 2 candle nuts
  • • 3 dried chilli soaked in hot water to soften, then de-seeded & cut to shorter lengths
  • • 3 fresh red finger-length chilli de-seeded & cut to shorter lengths
  • • 1 stalk lemongrass use only the bottom white portion, sliced as finely as possible
  • • 5g peeled galangal (blue ginger), or young ginger sliced
  • • 1 tsp turmeric powder add it separately if you do not want to stain your food
  • processor
  • • 1 tbsp vegetable oil
  • (B) Seasoning
  • • 125g rice vinegar
  • • 50g water
  • • 1/2 tsp hot chilli powder for extra heat; to taste
  • • 100g granulated gula melaka or brown sugar
  • • 1/2 tsp salt
  • • 1/2 tsp ikan bilis or fried shirazu, crushed
  • • Chopped Peanuts
  • • Toasted sesame seeds
  • (C) Vegetables
  • • 50g raw carrot Julienne
  • • 50g raw cucumber batons
  • • 50g raw cauliflower florets
  • • 20g raw green mango julienne
  • • 50g raw pineapple batons
  • • 50g raw green bean batons
  • Kari Debal Sauce
  • • 200g chicken skins (washed and drained)
  • • 60g brown onion (sliced)
  • • 2 Candlenuts (coarse blitz)
  • • 8g annatto seeds (rinsed)
  • • 80g shallots
  • • 40g garlic
  • • 28g lemongrass
  • • 38g ginger
  • • 38g galangal
  • • 8g turmeric (fresh)
  • • 5g red chilli (deseeded)
  • • 5g red chilli (with seed)
  • • 600g Blonde Chicken stock
  • • Japanese rice vinegar
  • • Brown sugar


For the chicken
1. Dissolve salt in water completely to make brine
2. Submerge chicken in the brine for 1 hour in the fridge. Chicken will need to rest for at
least 2 hours for the salt to evenly distribute into the chicken
3. Drain chicken from brine, pack in individual bags with 10g of butter.
4. Sous vide to at least 20mbs
5. Straighten the chicken so the butter is not squashing the breast and there are no
6. Cook at 60'c for 1 hour
7. Remove chicken from water bath, keeping it in the bag and rest at room temperature
water for 15 minutes. Add ice and chill completely.
For the vegetables (C)
1. Separately salt the vegetables and fruits between 20 to 30 minutes to remove excess
moisture. Rinse out the salt and pat vegetable dry. Dehydrate vegetables for about 30
minutes at 50c or until excess moisture is removed and vegetables feel pliable but dry at
the surface. Reserve.
Achar Paste
1. In a food processor or mortar and pestle, blend or pound (A) into a smooth paste
2. In a wok, stir fry achar paste till dark and fragrant.
3. Add in seasoning (B). Mix well and bring to a simmer, till the paste is thick like a slurry.
4. Remove from heat. When mix is at room temperature, mix in all salted vegetables and
5. Refrigerate achar sealed in a vacuum packed or inside a mason jar. Store for about 2
weeks in the fridge prior to using.
6. Upon serving, add toasted petai leaves, sesame seeds and peanuts to garnish
In an appropriate size pot, cook chicken skins slowly to render all their fat. Make sure
pot is covered and stir it occasionally. Once most of the fat is rendered out of the skin,
increase the heat and cook till golden brown, stir continuously throughout the process.
2. Strain chicken fat and skin. Deglaze the pan on low heat with sliced brown onions,
scraping the bottom to remove all the fond. Add some ladles of the reserved chicken fat
and cook mixture till onions are golden brown.
3. Once onions are caramelized, add candlenut. Toast until fragrant. Add annatto and
remaining chicken fat. Scrape bottom of pot continuously during this process.
4. Blitz the peeled shallots and garlic in robot coupe. Add to onion mix and cook in medium
heat, scraping the bottom of the pan when necessary. Control the heat as the moisture
evaporates turning the stove down to low, stirring and scraping the bottom of the pan
when necessary till shallots are caramelized and oil has completely split from the
5. Blitz the lemongrass, gingers and chili in robot coupe and add to pot. Repeat the process
till mixture is golden brown and managing the heat so mix does not burn.
6. Add the reserved roasted chicken skins and the chicken stock. Cook on low heat for 2
hours. Strain. Season to taste with vinegar and sugar. Reserve.
7. Add Dijon mustard and 6% kuzu on pick up

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.