MINCED CHICKEN SOUP WITH
MOREL FUNGUS
Do these white pillowy curds remind
you of cheese or tofu? They are actually
chicken breast. In the past, only Chinese
chefs of the highest accreditation were
given the chance to cook this dish. The
challenging mise en place required them
to chop the chicken breasts by hand till
they turn into velvety custards. With a
trusty food processor, this recipe can now
be achieved in 30 minutes.
Serves 1
Prep time 20 minutes
Cook time 10 minutes
- 120g chicken breast meat
- 400g egg white
- 8g salt
- 20g ginger extract
- 30g cornstarch
- 2 litres chicken broth
- 30g morel fungus
- 2 tomatoes
- 30g pea shoots
epicureasia.com 63j (^) Remove the skin of the chicken breast
meat and put the chicken breast into a food
processor to process until the chicken breast
becomes velvety.
j (^) In a bowl, add egg white, salt, ginger
extract and cornstarch. Stir until even.
jAdd water until the mixture becomes
watery. Then add in the velvety chicken
breast.
j (^) Boil the chicken broth in a pot on high
heat. Pour in the chicken mixture and turn
to low heat to allow the mixture to coagulate
into a tofu-like shape.
jBlanch the morel fungus, tomatoes and
pea shoots in water.
j (^) Pour a scoop of broth in a bowl, add
in the tofu-shaped chicken and blanched
tomatoes, sugar pea shoots and morel
fungus to serve.