Home Recipes Stuffed Chicken Breast with Quail Egg, Mushroom, Corn & Pistachio, Chicken Jus

Stuffed Chicken Breast with Quail Egg, Mushroom, Corn & Pistachio, Chicken Jus

by Chef Jer Yenn

Stuffed Chicken Breast

Ingredients

Chicken Farce

120 g Chicken breast
80 g Debic Cooking Cream
40 g Egg whites
2.5 g Sea salt

Sauté Mushroom

10 g Debic Butter
1 clove Smoked garlic
40 g Button mushroom (chopped)
1 stalk Fresh thyme
0.2 g Sea salt

Mixed Farce

12 g Mushroom (sauté)
8 g Corn kernels (steamed)
6 g Pistachio (dice)
90 g Chicken farce

Soft Boiled Quail Egg

2 nos Quail egg
a/n g Water

Chicken Jus

1 nos Chicken carcass (roasted)
1 nos Onion
1 nos Carrot
1 nos Celery
2 stalks Thyme
1 nos Bay leaf
a/n nos Water

Stuffed Chicken Breast With Chicken Jus

70 g Chicken farce
2 nos Spinach leaves (blanched)
1 nos Quail egg (soft boiled)
50 g Mixed farce
a/n g Chicken jus

Preparation

Chicken Farce

Combine all ingredients in a food processor. Blend until fine. Pass through a sieve/tamis until ultra-smooth. Keep
refrigerated.

Saute Mushroom

In a pan, combine all ingredients and cook over medium-low heat. Continue until the mushrooms are caramelized and almost dry.

Mixed Farce

Mix well all ingredients in a mixing bowl. Keep refrigerated.

Soft Boiled Quail Egg

Place quail egg into boiling water for 1.40 minutes. Transfer immediately into iced water.

Chicken Jus

Combine all ingredients in a pressure cooker. Cook for 1 hour, then let rest for 1 hour. Strain to obtain a clear stock. Reduce to desired consistency.

Assembly

Stuffed Chicken Breast with Chicken Jus

Spread chicken farce into silicone mould, pressing on all sides.

Gently tap the mould twice to remove air bubbles.

Using an offset spatula, push the farce up the sides.

Lay blanched spinach leaves inside, covering the farce.

Place one soft-boiled quail egg in the centre of each mould.

Cover the egg completely with the mixed farce.

Smooth the top with an offset spatula and cover with plastic wrap.

Steam the chicken breast at 68°C for 1 hour.

Carefully unmould.

Gently torch the surface for light caramelization and added flavour.

Brush with chicken jus for shine and richness.

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