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TENDER EDIBLE CLOUDS MADE WITH CHICKEN BREASTS?!! WHAT IS THIS WIZARDRY, DANNY?!
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Holy shit, did you watch Season Six of Mind of a Chef with Danny Bowien from Mission Chinese Food?
Did you see where his mentor Yu Bo, in episode two, turned a puddle of pink chicken-slush into pillows of fluffy-looking curds, something they call, chicken tofu?!
Did you gush outloud, tender edible clouds made with chicken breasts?!! No special curd-forming acid or salt required, virtually fat-free, and answers the prayers of millions of suffering souls of how to triple the volume of two pieces of chicken breasts without adding much more calories, but more importantly, transforming its woodsy nature into custardy, melt-in-your-mouth, weightless pillows of savory delights?!!!
Did you close your eyes and imagine exhaustively of what it’s like to cuddle the impossibly light and quilted bodies in between your tongues, a dream that feels unreal but known to be true?!!
Did you marvel?!
Did you cry?!
Did you say oh please baby Jesus dear Lordy, can someone please tell me how this wizardry is performed?!!
Well, guess what, you’re welcome.
And the spicy version drenched in chili oil, you’re double welcome.
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Ingredients
- 2 pieces (350~400 grams) chicken breasts, cut into small chunks
- 2 egg whites
- 2 cups (500 ml) store-bought or homemade chicken stock, plus 1/4 cup to adjust
- 1/4 cup +2 tbsp (60 grams) potato starch or cornstarch
- pinch of freshly grated nutmeg
- 4 cups (1000 ml) store-bought or homemade chicken stock
- 1/8 tsp ground white pepper
- salt to season
- egg yolks, optional
- schmaltz/chicken fat for drizzling, melted
- toasted sesame oil for drizzling
- finely chopped herbs like scallions
- freshly grated nutmeg and white pepper
- 1/4 cup soy sauce
- 2 tbsp balsamic vinegar
- 1 tbsp + 1 tsp light brown sugar
- 1 tsp toasted sesame oil
- 2 grated cloves of garlic
- xi’an chili oil
- finely chopped scallions
- ground white pepper
Instructions
- MAKE CHICKEN TOFU: In a blender, combine chicken breasts, egg whites, 2 cups of store-bought or homemade chicken stock (see note), potato starch and grated nutmeg. If your stock is already salty, then there’s no need to further season, but if it’s unsalted, season with salt. Blend the mixture until it’s completely smooth and resembles the texture of thick creamed soup. It should be loose enough to run smoothly in the blender. If it appears too thick, add more chicken stock to adjust. I know it sounds crazy so far but just carry on with the steps.
- Strain the chicken-puree through a fine sieve into another pot. Fill the sieve just half-full, then tap it firmly against the side of the pot so the thick mixture gets filtered through. After all the liquid has gone through, you’ll see white, stringy impurities being left in the sieve. Invert the sieve and rinse it under forceful water to clean it, then repeat until you’ve filtered all the chicken-puree. I promise that this is the only annoying part.
- In another large pot, bring 4 cups of chicken stock and 1/8 tsp of white pepper to a medium boil. Again, if the stock is unsalted, season with salt. Slowly pour 1 cup of the hot stock into the chicken-puree, whisking constantly, until evenly incorporated (this step is kind of like tempering eggs). Then with remaining 3 cups of chicken stock still boiling, pour the chicken-puree right into the the center of it. When you pour, make sure you hold the chicken-puree about 1 feet above the stock and pour it all in a single, quick and continuous motion. We want enough force from the downpour for the two mixture to mix evenly without the need for furthering stirring. Now turn the heat down to low and cover with lid. Periodically come back to make sure the bottom isn’t burning (but do it without overly breaking up the curds), and cook for 25 minutes until the curds are fully cooked and solidified. It will looks like fresh curds bubbling in clear consomme.
- TO SERVE IT PLAIN STYLE: Plain is the traditional way that this dish is served. Ladle the curds into a small bowl along with some consomme. Drizzle with melted schmaltz/chicken fat (if you’re rendering your own schmaltz from chicken fat or skins, add the crispy cracklings as well), a little bit of toasted sesame oil, finely chopped scallions, a dusting of grated nutmegs and white pepper. Add an egg yolk on top for richness, but it’s equally delicious with or without.
- TO SERVE IT SPICY STYLE: Whisk together soy sauce, balsamic vinegar, light brown sugar, toasted sesame oil and grated garlics until the sugar has completely melted. With a slotted spoon, ladle the chicken curds/tofu into a bowl, then season with the soy sauce-mixture and a generous dousing of xi’an chili oil. Top with chopped scallions and grated white pepper.
Notes
The stock is quite literally the essence of the dish, so please use the highest-quality ones you got, even if it’s store-bought.
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21 responses to “THE INCREDIBLE CHICKEN TOFU – FROM THE MIND OF A CHEF”
Is this cooked chicken breast or raw chicken?
Paula, raw :)
Hi Mandys this reminds me very much like 虾滑 or 鱼蛋. I guess this could be a recipe easily adapted to white fish and shrimps?
Hmm, weird…possibly interesting, I don’t know.
Have you seen that video on fake chinese foods like ‘eggs’, plastic rice and ‘rat mutton’??? This trend is a little disturbing. Just thinking about blending chicken breasts makes me think of the famous chicken nugget pink goo in the factory. I guess I’m not ready for foamy feeling chicken. But I LOVE all your recipes so this is doubtless delicious. The concept just sent me on a tangent…
O! Your photography style is just wonderful! I will watch the episode. This is intriguing.
Oh Mandy, your blog continues to be the mix of interesting foods, wry writing, gorgeous photography, and damn-good recipes that makes my heart a-flutter. Thanks for everything you do. I can think of no exact comparisons that can be drawn to other food blogs which is an accomplishment in this saturated market, for sure. Cheers. -emily in canada.
Emily, aww thanks!!! I really appreciate it :)
This sounds so satisfying.
oh my, chicken tofu? gotta try this out!! Thanks again for another great post, Mandy!
Your posts never fail to get me into the kitchen. That episode was totally moving for me and thank you so much for taking the time to figure out the recipe! I will be trying this out today and I can’t wait!
I’ve watched several episodes of Mind of A Chef, but not that one, regardless love this! Thank you for this recipe and for the spicy version too! Wonderfully beautifully photographed walk-through too!
Omg! When I watched Yu Bo make this, I was floored!
But did you see the one where Danny makes dumplings and adds Parmesan cheese? I thought that’s something YOU Would do! ??????
MyThy, hehee I did I did! But I thought I want to crack the classic version first :)
Do you think this would work in a food processor, as long as the chicken was really pureed?
Cyndi, I don’t think food-processor would work, at least not MY food-processor. Mine could couldn’t get the fineness in puree as a blender can :)
Every once in awhile you run face first into genius. I found that tonight!! Thanks. Your enthusiasm is palpable. I live for brilliance in the food world. ❤️
This is so amazing! I wonder if you could steam it? like steamed eggs-style?
Candy, I have not tried that method so I can’t say, but do let me know if you try.
Wow, that looks so tasty. Love this recipe.
Wow,looks so great and delicious!
Mind blown! now i have to watch this episode. Never heard of puree chicken breast before, wonder what it actually taste like….. I am not brave enough to try… LOL.