Meanwhile, to make a raft for the consommé, put the chicken breast, dried mushrooms, kombu and wakame into a food processor and chop finely. Lightly whisk the eggwhites by hand until soft peaks form and fold through the processed mixture.
Put the cooled stock in the stockpot over medium heat. Vigorously whisk the raft into the stock until well incorporated, stirring occasionally to make sure the raft is not sticking to the bottom of the pot. Allow the stock to come close to boiling point, then turn the heat down to the lowest possible setting; you want the stock to be barely simmering under the raft. Do not stir the raft again at this point.
Cook on very low heat for 30 minutes. Make a hole in the raft to check that it is fully cooked and that the stock is clear, then cook for a further 10 minutes. Remove the pot from the heat and set aside for 20 minutes. Carefully ladle the consommé from the pot into a sieve lined with a double layer of muslin (cheesecloth), making sure you don’t break up the raft too much. You should have a crystal-clear, intensely flavoured consommé. Taste and adjust the seasoning with the anchovy brine. Keep the consommé in the refrigerator until required.
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