Recipe: Chicken, Tofu And Mushroom Quenelles

Chicken, Tofu And Mushroom Quenelles
Yield: 4 Servings
SOURCE: Suddenly, It's Soy, by Carole Sugarman
Recipes by Chef Mary Richter of Zuki Moon
Washington Post, Wednesday, May 5, 1999

350 g (12 oz) firm tofu
350 g (12 oz) chicken breast; boneless, skinless, in small pieces
1 ts lemon juice
2 ts salt; or to taste
1 bn scallions; finely minced, plus additional for garnish
1/2 bn cilantro; stems removed, leaves finely minced
8 lg shiitake mushrooms; thinly sliced, plus additional for garnish
1 lg tree ear mushroom; or cloud ear or wood ear , thinly sliced, (optional)
2 l (2 qt) chicken stock; or broth
3 c spinach leaves; cleaned and stems removed, or 2 bunches watercress or arugula

Quenelles are light dumplings usually served in a soup. Traditionally, they are shaped like ovals with pointed ends. For an easy alternative, roll the mixture into a log, wrap in plastic wrap (like refrigerator cookies), slice, poach and used as described below. You can also form the mixture into small patties and saute in a little oil.

Drain the tofu on paper towels for 30 minutes to remove the excess moisture. Process the chicken in a food processor to a smooth paste. Add the tofu and process until completely incorporated. Add the lemon juice, salt, scallions, cilantro, shiitakes and tree-ear mushroom (if using), either while pulsing or by hand, until they are completely incorporated. In a stock pot, bring the stock to a boil and reduce to a simmer.

Using a wet teaspoon, scoop out about 1 tablespoon of the mixture. Then, with another wet teaspoon, mold the mixture into a football shape (you can vary the size as desired). Slide the quenelle from the spoon into the pot and poach for about 5 minutes; test for doneness by slicing it in half to see if the chicken is thoroughly cooked. Remove with a slotted spoon. Taste and adjust seasonings. Repeat this procedure with the remaining mixture, adding as many quenelles at a time as will fit in the pot. They can be made in advance and refrigerated, covered tightly, for 1 or 2 days.

To serve, place the spinach leaves, watercress or arugula in a warm soup plate, top with 3 or 4 quenelles and garnish with minced scallions and shaved shiitake mushrooms. Ladle the poaching liquid into the dish and serve at once.