Matsutake chicken-tofu

Step 1/5

• 1 sprig whole chicken

Wash the chicken, if desired, and rub the skin with salt. Refrigerate for 2 hrs. Place chicken in a large pot and fill with water. Bring to the boil, then drain, add fresh water until chicken is covered, and bring to the boil again. Lower heat and let simmer approx. 4 hrs. Periodically skim anything from the surface using a slotted spoon. Reserve the soup, and process chicken as desired, for another purpose.

Step 2/5

• 1 slice chicken breast
• 1 tsp salt
• ¼ tsp pepper
• 1 tbsp soda water
• 5 drops olive oil

Mash the raw chicken breast. Place into a large bowl, and stir, while adding water until it becomes a pureed consistency. Add salt and pepper and olive oil. Let chill in the refrigerator for 2 hrs.

Step 3/5

• 1 head matsutake mushroom

Cut the matsutake mushrooms.

Step 4/5

Take the chicken puree out of the refrigerator, bring the chicken broth to the boil, add the matsutake mushrooms, then slowly pour in chicken puree, without stirring, let it settle into pieces.

Step 5/5

• 3 toasted sesame oil

Serve the cooked 'chicken tofu', into bowls, add a few drops of sesame oil, and pour soup over. Enjoy!

Enjoy your meal!