Chicken & Shiitake Mousse Wombok Parcel in Nahm Jim Broth
Serves 4
Shiitake
- 120 g fresh shiitake, finely diced
- 15 ml oil
- 5 ml soy
Pan-fry until golden and dry, then finish with soy. Cool completely before adding to the mousse.
Chicken and Shiitake Mousse
- 200 g chicken breast, cold and diced
- 30 g egg white
- 150 ml cream, cold
- 10 g grated ginger
- 5 ml fish sauce
- 4 g salt
- Cooked shiitake from above
Blend the chicken with the salt into a paste. Slowly add the egg white, followed by the cream. Fold in the ginger, fish sauce and cooled shiitake. Keep cold.
Wombok Parcels
- 4 large wombok leaves
Blanch the leaves for 30 seconds, then refresh in iced water and dry. Fill each with 80 g of mousse and roll into a parcel. Wrap in cling film and steam for 12 minutes, until the centre reaches 65°C.
Nahm Jim Broth
- 600 ml chicken stock
- 10 g dried shiitake
- 20 g ginger, sliced
- 15 g garlic
- 20 g green chilli
- 10 g coriander root
- 40 g palm sugar
- 40 ml fish sauce
- 60 ml lime juice
Pound the garlic, chilli and coriander root to a paste. Add the palm sugar, fish sauce and lime juice. Stir the paste into the hot stock off the heat at service. Do not boil after adding the lime.
Toasted Rice
- 50 g jasmine rice
Toast in a dry pan until deep golden. Cool and grind coarsely.
Coriander Dust
- 40 g coriander leaves
- 2 g salt
Dehydrate at 50°C until crisp, then blend to a powder with the salt.
Plating
Halve each parcel and place in a warm bowl. Pour over 150 ml of broth, then top with toasted rice and coriander dust.
