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

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
Beijing
Soup

Ingredients

Method