Recipes International Food Hot & Sour Chicken Consomme with Chicken Shitake Mushroom Ravioli
Ingredients
- Minced Chicken Breast 2 kg
- Chopped Onion 1 cup
- Chopped Galangal 50 g
- Chopped Lemongrass 200 g
- Kaffir Lime Leaves 30 g
- Chopped Dried Chili 30 g
- Finely Chopped Carrot 1 cup
- Vietnamese Long Parsley 50 g
- Egg White 8 rolls
- Cold water 3 liters
- Salt for Seasoning
- Lime Wedges
Chicken Shitake Mushroom Ravioli
- Ravioli Sheet 45 sheets
- Minced Chicken 500 g
- Finely chopped soaked dried mushroom 50 g
- Sesame oil 1 tsp
- Salt and Pepper for Seasoning
How To
1.In a bowl, combine the egg whites with the meat mixture. Stir well to blend.
2.Place the cold water in an Estio 502 Pot and add meat-egg white mixture. Bring to a boil, stirring constantly to prevent the raft from sticking to the bottom and sides of the pot. (Once the stock has come to a boil, do not stir again.) Reduce to a simmer and puncture a hole in the center of the raft for the stock to circulate through and clarify. Simmer for 30 minutes. Remove from the heat. Gently poke a hole in the raft large enough to fit a ladle. With a ladle, gently scoop out the consomme into a clean pot or bowl. Strain through a layer of cheesecloth to finish clarifying.
3.Season with Salt then serve with lime wedges and chicken mushroom ravioli.
4.For ravioli, mix minced chicken, mushroom and sesame oil together then season with salt and pepper. Wrapped tightly with ravioli sheets then cook in boiling water.
2.Place the cold water in an Estio 502 Pot and add meat-egg white mixture. Bring to a boil, stirring constantly to prevent the raft from sticking to the bottom and sides of the pot. (Once the stock has come to a boil, do not stir again.) Reduce to a simmer and puncture a hole in the center of the raft for the stock to circulate through and clarify. Simmer for 30 minutes. Remove from the heat. Gently poke a hole in the raft large enough to fit a ladle. With a ladle, gently scoop out the consomme into a clean pot or bowl. Strain through a layer of cheesecloth to finish clarifying.
3.Season with Salt then serve with lime wedges and chicken mushroom ravioli.
4.For ravioli, mix minced chicken, mushroom and sesame oil together then season with salt and pepper. Wrapped tightly with ravioli sheets then cook in boiling water.