Susanna Foo is one of our country's truly imaginative chef's. She combines the techniques and ingredients of Chinese and French cooking to create dishes of great beauty and delicacy. She has an unerring palate for flavor combinations that are not run-of-the-mill and yet seem to have been made for each other. (Click on Susanna Foo in the categories list for more songs of praise to her culinary talent.)
This recipe is from her cookbook,Susanna Foo Fresh Inspiration. If you like ginger as much as I do, you might be tempted to increase the amount that the recipe calls for--DON'T DO IT. This is perfect just the way it is and your guests will be congratulating you on your culinary genius.
- 4 ounces boneless, skinless chicken breast
- 1 large egg white
- 1 tablespoon vodka
- 1 tablespoon cornstarch
- 1 tablespoon soybean oil or corn oil
- 2 shallots, minced
- 2 tablespoons grated peeled fresh ginger
- 1/2 kabocha squash (about a pound)--peeled,seeded and cut into small chunks (may substitute butternut squash)
- 6 cups vegetable or chicken stock
- 1 teaspoon cornstarch, mixed with 1 tablespoon water
- 2 tablespoons butter
- kosher salt and freshly ground pepper
- chopped fresh chives, cilantro or chervil
Cut the chicken into 1-inch chunks. Finely grind using a meat grinder or a food processor, and place in a medium bowl. Mix the egg white, vodka, 2 tablespoons ice water, and the cornstarch in a small bowl, then add to the chicken and stir until thoroughly combined. Cover and refrigerate.
Heat the oil in a large pot over medium heat. Add the shallots and cook, stirring, until lightly browned, about 2 minutes. Add the ginger and squash and cook, stirring for 1 minute. Pour in the stock, then stir in the 1 teaspoon cornstarch mixed with water. Bring to a boil, reduce the heat to low and simmer, uncovered for 30 minutes or until the squash is very tender.
Add the butter to the soup and season to taste with salt and pepper. Remove from the heat and cool.
When it has cooled, puree the soup using a blender or food processor, in batches if necessary. The chicken mixture and the soup can be made up to 1 day ahead and kept covered in the refrigerator.
Just before serving, bring the soup to a boil, then turn the heat to very low. Slowly add the chicken mixture and stir until all the pieces are separated, then return the soup to a boil. Ladle into soup bowls, garnish with fresh herbs, and serve.
Recent Comments