Double-Boiled Chicken and Wild Mushroom Consommé with Truffle Dumplings


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

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 the truffle accents the mushrooms beautifully. If you can’t get hold of truffles, you can drizzle some white truffle oil over the consommé to equally delicious effect.