煮題Cook ｜EP24｜ 仁稔醬蝦子撈麵 法式雞慕絲釀豬手配紅酒牛油汁 ｜Ricky 張錦祥｜Jacky 余健志｜HOY

#ThemeCook #recipe Ricky - 法式雞慕絲釀豬手配紅酒牛油汁 (French Chicken Mousse Stuffed Trotter with Red Wine Butter Sauce) Ingredients: Pork trotter - 1 piece, Onion - 100g, Carrot - 100g, White wine - 150g, Port wine - 100g, Beef stock - 200g, Chicken breast - 1 piece, Egg white - 1 egg, Heavy cream - 200g, Morel mushrooms - 30g, Button mushrooms - 50g, Chopped scallions - 50g, Minced shallots - 20g, Red wine - 50g, Beef stock - 100g, Butter - 30g Steps: 1. Carefully peel skin off trotter whole using a small knife, keeping lower hoof intact, set aside. 2. Slice onion and carrot, sauté in butter until soft. Add white wine, Port wine, and beef stock, add trotter skin, simmer until soft (about 3 hours). Remove, let cool, cut skin to size, set aside. 3. Soaken morels, dice; dice button mushrooms. Fry mushrooms in butter until tender, season with salt, cool in refrigerator, set aside. 4. Remove tendons from chicken breast, blend with egg white in food processor, add heavy cream gradually until smooth mousse forms. 5. Fold cold mushrooms and chopped scallions into chicken mousse filling. 6. Lay trotter skin flat, add chicken mousse filling, roll trotter skin around filling, wrap tightly with aluminum foil, steam for 30 minutes. 7. Prepare sauce: Sauté shallots in butter until translucent, pour red wine, simmer until reduced by 2/3 (about 1 minute). Add beef stock, reduce until thickened, turn off heat, whisk in butter until smooth and glossy. 8. Slice stuffed trotter, plate, serve with red wine butter sauce. Jacky - 私房秘製仁稔醬 (Homemade Wampee Sauce) Ingredients: Renren (Wampee fruits) - 4.5 catties (2.7kg), White vinegar - 400ml, Young ginger - 1.8kg, Coarse salt - 60g, Pork belly - 1.5kg (skin-on), Dried shrimp - 320g, Slab sugar (chopped) or yellow sugar - 620g, Garlic - about 10 cloves (sliced), Bird's eye chili - 50g (sliced into rings, about 20 chilies), Ground bean sauce (Mui Cze) - 850g (Liu Ma Kee brand), Salt - 2 tsp, Shaoxing wine - 1/4 cup, Dried shrimp soaking water - 1 cup, Oil - 300ml Steps: 1. Wash Renren fruits, trim stems, score cross cuts, extract seedless fruit pulp. Toss with white vinegar, marinate for 1 hour, drain vinegar, set pulp aside. 2. Wash young ginger, finely dice, toss with 60g coarse salt, marinate 1 hour. Squeeze out ginger juice by hand, set ginger aside. 3. Clean pork belly, torch hair off skin if present, steam skin-on for 50 minutes until cooked. Let cool, dice into small pieces, set aside. 4. Wash dried shrimp, soak in water 1 hour until soft, drain, chop coarsely, reserve 1 cup soaking liquid. 5. Toast diced young ginger in dry wok until moisture evaporates, remove, set aside. 6. Clean wok, dry-toast Renren pulp until it turns brownish-yellow, remove, set aside. 7. Clean wok, add 300ml oil, fry garlic slices and chili until fragrant. Add dried shrimp, fry until oil bubbles, remove, set aside. 8. Heat a large pot, add diced pork belly, render fat over heat, splash Shaoxing wine. Stir in bean sauce and slab sugar until melted. Add Renren, ginger, dried shrimp, chili, garlic, salt, and reserved shrimp water. Stir-fry constantly for 10 minutes until sauce thickens and shines glossy, turn off heat. Let cool, store in sealed jar in refrigerator.