Chicken Quenelles

Turn left-over Soy-Braised Chicken into this specially flavorful dish.

Serves 2  Prep Time 30 minutes  Cooking Time 30 minutes

1/2 soy chicken (with skin and cartilage), flaked
1/4 cup chopped onions
3 egg whites (Learn how to separate eggs here)
1 tablespoon cilantro

For the Curry Sauce
1 teaspoon each garlic, finely chopped
1 teaspoon ginger, finely chopped
1 teaspoon onion, finely chopped
1 teaspoon finely chopped lemongrass
1 tablespoon finely chopped tomatoes
1 teaspoon finely chopped cilantro
4 tablespoons curry powder
2 tablespoons oil
1/4 cup soy chicken liquid
1 tablespoon sweet chili sauce
2 cups coconut cream or milk
1 eggplant, sliced into rounds
1/2 tablespoon fish sauce
1 1/2 teaspoons lemon juice

1  Place all ingredients in a food processor or blender, using only half the amount of onions. Blend until it becomes a course paste.

2  Transfer chicken paste to a bowl. Add remaining onions.

3  Form into small footballs using 2 spoons. Drop the quenelles into a pan of simmering, not boiling, water.

4  Cook until the quenelles start floating. Remove after 2 minutes. Strain. (If using raw chicken meat for this recipe, extend cooking time to 1 minute more.)

5  Place on top of curry sauce (see recipe below) and eggplants. Decorate with cilantro and tomatoes.

6  Serve with the following condiments on the side: chutney, hard-boiled eggs, fried peanuts, chopped onions, sliced bananas, and raisins.

7  Make the curry sauce: Sauté the first seven ingredients in oil.

8  Add soy chicken liquid, sweet chili sauce and coconut cream.

9  Add in eggplant, fish sauce and lemon juice.

10  Simmer until cooked and season with salt and pepper to taste.

Chef Gene's leftover tip: Another way to use left-over soy chicken, chop the remaining chicken pieces and cook them with the curry sauce.

 

Photography by David Hanson and Miguel Nacianceno

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