SMOKED CHICKEN&SWEETCORN SOUP WITH FOIE GRAS CAPPUCCINO

The recipe for this dish has been lying idle in my scrapbook since we opened the restaurant，and I keep meaning to put it on the menu，as it epitomizes our approach in taking a traditional Chinese recipe and giving it a modern twist anda touch of decadence.It is ideal for serving in small portions as the foie gras is rich and filling，and if I ever left the restaurant and had friends round for dinner，I would present it in small Chinese teacups as an amuse bouche.If you havea particular objection to the use of foie gras，you can substitute it with chicken liver pate，which will give you that same richness.

Serves 3

INGREDIENTS

600ml chicken stock

120g smoked chicken，shredded

400g canned creamed sweetcorn

1 tablespoon cornflour mixed with 3 tablespoons cold water

2 egg whites，lightly beaten

1 tablespoon sesame oil

salt and white pepper

finely chopped spring onion，to garnish（optional）

For the foie gras foam

25g foie gras

100ml chicken stock

50mlmilk

1 teaspoon soya lecithin

1.Place the stock，smoked chicken and creamed sweetcorn in a wok and bring to the boil，then gently simmer for 5 minutes.

2.Meanwhile，for the foie gras foam，heat the foie gras in the stock in a separate pan until it has melted.

3.Strain the foie gras mixture through a fine-mesh sieve，then add the milk and soya lecithin and keep warm.

4.Season the chicken mixture with salt and pepper，then add the cornflour mixture and cook，stirring，until thickened-the soup should have body but not be too thick，as it will get another

20per cent thicker as it cools.

5.Lower the heat slightly and slowly pour the egg whites on to the surface of the soup in a spiral action，starting from the centre of the wok.

6.The egg whites will immediately start to cook on impact with the soup，so as soon as they begin to set，lightly stir the soup to create a marbling effect.

7.Ladle the soup into serving bowls and drizzle over the sesame oil and garnish with the spring onion，if liked.

8.Using a stick blender，blend the surface of the foie gras mixture until you have a foam，then spoon over the top of the soup as if serving a cappuccino.

hancheng

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