Chicken and Shrimp Quenelles

Preparation is easy

Preparation time is 30 minutes

Yield: 6 servings

Ingredients

• 2 boneless skinless chicken thighs
• 1 boneless skinless breast of chicken
• 24 shrimp peeled, deveined (10 of the shrimp to have tail remaining but half flesh used in quenelle mix)
• ¼ to ½ egg white
• Splash of rice wine vinegar
• Splash of light soy sauce
• Splash sesame seed oil
• 1 tablespoon of freshly chopped coriander (15 millilitres)
• 1 green onion finely diced
• ½ cup diced Shiitake mushrooms (2 ounces)

For the sauce:

• 2 shallots, diced
• 1 inch ginger, peeled and finely diced
• 2 ounces shiitake mushrooms, thinly sliced (60 grams)
• 1-tablespoon butter (15 millilitres)
• 3 tablespoons white wine (45 millilitres)
• 1-cup chicken stock (250 millilitres)
• ¼ cup cream (60 millilitres)
• Salt and pepper

Directions

1. In a chilled food processor, add the diced, chilled chicken and half of the shrimp that have been roughly chopped.
2. Add the soy, sesame oil, vinegar and egg whites and pulse on the food processor 6 to 8 times until blended thoroughly.
3. Be careful not to heat the mixture and cook it in the food processor.
4. Add a splash of water, followed by the green onions and Shiitake mushrooms.
5. Turn out the chicken mixture into a bowl set over an ice water bath and add the chopped coriander, season with salt and pepper. Using the palm of your hand and a tablespoon, shape the mixture into a quenelle shape. Insert a shrimp tail into each piece and place on a lightly oiled parchment paper.
6. Steam for 4 to 6 minutes until tender.
7. To make the sauce gently sauté the ginger, shallots and sliced Shiitake mushroom in the butter. Add the white wine, the chicken stock and allow it to reduce by half. Add the cream and season with salt and pepper. Ladle the sauce onto the bottom of your serving plate. Place the quenelles on top, drizzle with little more sauce and garnish with freshly picked coriander.