Double-Boiled Chicken and Wild Mushroom Consommé with Truffle Dumplings

Name: Double-Boiled Chicken and Wild Mushroom Consommé with Truffle Dumplings
Yield: Serves 1
Cuisine: Chinese
Ingredients: Chinese cooking wine (Shaoxing) 2 tsp; Cooking oil 1 Tbsp; Chicken leg 300 g (11 oz), deboned and cut into 1-cm (½-in) pieces; Salt to taste; Wanton skins 6; Chicken leg meat 60 g (2 oz), minced; Black truffle or truffle oil (optional); Ground white pepper to taste; Light soy sauce 2 tsp; Dried Dongbei (kou mo) wild mushrooms 150 g (5⅓ oz), or use dried shiitake mushrooms; Leek 20 g (⅔ oz), sliced into even lengths; Ginger 20 g (⅔ oz), cut into thick chunks; Dried tea tree (willow) mushrooms (see Chef’s note) 100 g (3½ oz),; Dried Chinese mushrooms 100 g (3½ oz); Potato flour 1 Tbsp, mixed with some water; Water 1.5 litres (48 fl oz / 6 cups); Black truffle 15 g (½ oz), chopped; Dried Chinese mushroom 25 g (¾ oz), soaked until soft, then drained and minced; Dried tea tree (willow) mushroom (see Chef’s note) 25 g (¾ oz), soaked until soft, then drained and minced; Chicken leg mushroom (optional) 25 g (¾ oz), soaked until soft, then drained and minced; Bamboo fungus 50 g (1⅔ oz), cut into 0.5-cm (¼-in) pieces; Tapioca flour 2 tsp; Egg yolk 1; Oyster sauce 2 tsp

Preparation info

Serves
1

Difficulty
Medium

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

Kou mo is a mushroom unique to Dongbei, the rugged north of China that is famed for its countryside ingredients. This inexpensive mushroom grows in the mountains in Jilin. One of our assistant managers in Beijing was from Jilin, and told me her family would gather the mushrooms and eat them stewed with chicken stock. After her holidays, she would bring back bags of mushrooms to Beijing. In the restaurant, we use these mushrooms in a consommé with truffle dumplings—the earthiness of t

Ingredients

Asia
China
Starter
Soup
Beijing

Ingredients

Method