Slow Poached Chicken, Sweetcorn Egg and Chicken Spray

Name: Slow Poached Chicken, Sweetcorn Egg and Chicken Spray
Yield: Serves 4
Ingredients: 50 g chopped truffle; Salt and pepper; Steamed truffled egg white; 10 egg whites; 50 g sugar; 220 g sweetcorn juice; Brine for chicken; 13 g Sosa vegetal gelifcant; 1 bottle white wine; 3 litres brown chicken stock; 100 g mushrooms; 1 kg finely chopped chicken wings; 20 g tarragon; 20 g parsley stalks; 1 bay leaf; 50 g butter (for beurre noisette); 4 shallots; 1 stick celery; 4 sprigs thyme; 2 shallots; 6 large chippers choice potatoes; 5 kg duck fat; 2 chickens; 1 kg baby spinach; 500 g water; 100 g vinegar; 50 g salt; 1 egg yolk; 1 egg; 100 g sugar

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Sweetcorn Egg

Steamed truffled egg white
10 egg whites
50 g chopped truffle

Starter
Gluten-free

Method

Sweetcorn Egg

Season all of the ingredients and whisk together making sure you don’t break it down too much then pour into lined cylinder moulds.
Steam in the oven at 90°C for 11 minutes and then chill for 30 minutes.
With a smaller cylinder cutter remove the centre of the whites.
Boil the