Mogens’ Chicken & Fig Soup

Name: Mogens’ Chicken & Fig Soup
Yield: Serves 8-10
Cuisine: French
Ingredients: 250 g dried Turkish figs, wrapped in a piece of muslin cloth and tied with twine; 1 x 2-2.5 kg boiling fowl or Barossa chicken, breasts removed and reserved for another dish 1 x 2cm piece fresh ginger, peeled; 250 ml dry sherry; 8 cloves garlic [use young wild garlic when it is available in spring - 1 head split across will suffice]; a little chopped chervil; 100 ml mushroom soy sauce, diluted with a little water; 50 g dried shiitake mushrooms

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

My business partner in the 1980s was Mogens Bay Esbensen. Mogens was born in Denmark but spent some 17 years in Thailand as a highly successful chef and restaurateur. Clearly those years influenced his cooking greatly in that his creativity was driven by palate and the freedom to explore beyond national culinary boundaries.

This very simple broth th

Ingredients

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