Chicken In A Mushroom Broth
Ingredients
- 500 mls chicken stock
- 4 chicken pieces
- salt and freshly ground black pepper to seasoning
- 25 g dried porcini mushrooms
- 2 cobs corn corn taking off the cob
- 2.5 cm root ginger julienned
Method
- preheat the oven to 180° Celsius
- bring the stock to the boil, and then reduce the heat and simmer
- season the chicken and cook in the oven for 40 minutes
- use 2 ladles of the stock to rehydrate the mushrooms for 20 minutes
- add the corn to the stock
- add the mushrooms and the poaching liquid to the stock
- add the ginger to the stock for the last 5 minutes of the chicken’s cooking time