Poached Breast of cornfed chicken

Poached Breast of cornfed chicken

Michelin star chef Simon Hulstone's recipe for poached cornfed chicken is simple but looks stunning.

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  • Serves4
  • 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.

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