THE LEMONGRASS BEY-MIST

(Our Play on Bosnian Begova Čorba with a Thai Twist)

THE LEMONGRASS BEY-MIST

Ingredients: 400g Chicken breast (cubed), 2 Carrots (minced), 1 Parsnip (minced), 1 Lemongrass stalk (bruised), 1 tsp White pepper, 20g Fresh Ginger (grated), 1 tsp Salt, 1.2L Chicken stock, 100ml Sour cream, 2 Egg yolks...

Ingredients

  • 400g Chicken breast (cubed)
  • 2 Carrots (minced)
  • 1 Parsnip (minced)
  • 1 Lemongrass stalk (bruised)
  • 1 tsp White pepper
  • 20g Fresh Ginger (grated)
  • 1 tsp Salt
  • 1.2L Chicken stock
  • 100ml Sour cream
  • 2 Egg yolks

Cooking Method

  1. The Architect Sauté root veg, ginger, and lemongrass in butter until soft.
  2. The Bloom Add chicken and pepper with a 30ml splash of stock; the steam will release the citrus aromatics.
  3. The Swell Add remaining stock; simmer for 25 minutes until chicken is melting.
  4. The Silk Merge Whisk yolks and sour cream; slowly temper with hot broth and stir back into the pot off the heat until it forms a thick ivory mist.
  5. The Final Flourish Finish with a massive hit of raw fresh coriander matchsticks.

Cuisine: Balkan

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