Poached Breast of cornfed chicken with thyme consommé and wild mushrooms
Michelin star chef Simon Hulstone's recipe for poached cornfed chicken is simple but looks stunning.
- Preparation Time10 mins
- Cooking Time45 mins
- 4 chicken breasts , skin and bone removed
- 2 litres of clear chicken stock
- 200ml madeira
- 1 bunch of lemon thyme
- 50 ml Kikkoman soy
- 100g flour
- 10g dried shiitake
- 50 ml water
- 4 ceps or king oyster mushrooms
For the consommé, take half the chicken stock and reduce by half, add the madeira and a splash of Kikkoman soy, add 2 sprigs of thyme and bring back to the boil, then allow to cool.
Poach the chickens in the remaining stock for 15 minutes on a low heat and allow to sit in the stock until needed.
To make the cracker mix the soy, flour, water and shiitake powder together to form a wet paste, place into a non stick frying pan with a little oil and cook over a low heat until the liquid disappears and only the crisp remains, drain onto a paper towel and reserve.
Pan fry slices of the mushroom and slice raw ones also. Reheat the chicken and consommé and present in a bowl, garnish with the mushrooms and shiitake cracker and finish with leaves of thyme. Serve.