Ama Siwa Recipe : Chicken Mushroom Soup with Crust

 

 

Ingredients

• 2 C chicken stock
• 1 chicken breast, skin off
• 1 chicken breast skin
• 10 pcs carrot, peeled, thinly sliced
• 10 pcs celery stalk, peeled, thinly sliced
• 1/2 T thyme leaves
• 1 knob of unsalted butter
• 1/2 T fish sauce
• white pepper to taste
• Soup:
• 4 C chicken stock
• 1 sprig rosemary
• 6 leaves basil
• 2 bay leaves
• 8 juniper berries, crushed
• 2 garlic cloves, crushed
• 4 cloves
• 1 T oregano, dried
• 1/2 T black peppercorn
• 1/4 carrot, peeled, thinly sliced
• 1/4 celery stalk, peeled, thinly sliced
• Garnish:
• 1/2 paket of Enoki mushrooms, roots cut of, halved
• 2 slices King Oyster mushroom
• 1/4 C of Oyster mushroom, cut small
• 1/4 C of brown Shimiji mushrooms, heads only
• 1/2 C of white Button mushrooms, quartered
• grapeseed oil

Methods

1. Cut the breast into slices, cut the skin into 2 equal pieces. Add the skin to all of the above ingredients and bring to boil. Remove the skin and put on to an oiled metal tray and put into a pre heated 200 celsius oven until golden brown.
2. Let rest on paper kitchen towel.
3. Toss the chicken breast into the boiling soup ant take from heat. Remove the meat and the veggies from the soup for later use.
4. Soup:
5. Bring the above to a boil and then let simmer until reduced to a 3rd of the liquid.
6. Strain through a sieve and press for maximum extraction.
7. Garnish:
8. Sautee all but the Enoki mushrooms separate in a frying pan with grapeseed oil, set aside, mix them and drain the oil off. No seasoning!
9. Presentation:
10. Place the mushrooms (including the raw Enoki) together with the vegetables and the chicken breast meat into a soup dish.
11. Put the crispy skin on top of the heap. Heat the soup up and pour. Garnish with fresh thyme leaves.