Porcini Dun Dan


  • 700 g Porcini Stock, recipe follows
  • 300 g Jidori Egg
  • 37 g Salt, divided use
  • 2 g Xanthan Gum
  • 2 liters Water
  • 20 g Ginseng
  • 1 ea. Scallion, chopped
  • 10 g Ginger
  • 1 ea. Chicken Breast, boneless and skinless
  • 1 ea. Abalone, poached, recipe follows
  • 1 ea. Porcini Mushroom, thinly sliced
  • Medjool Dates, as needed
  • Chicken Soup, recipe follows


Blend porcini stock, eggs, 7 grams of salt and xanthan gum in a blender on low speed for two minutes to make custard base; strain.

Bring water, remaining salt and aromatics to a simmer. Add chicken and poach at 158°F for 10 minutes. Do not simmer; remove from poaching liquid.

At service, cook 40 grams of custard base in a small bowl for 9 minutes on full steam. Layer garnishes –chicken, abalone, porcini and dates – onto the custard. Pour hot soup tableside over the custard to finish. Makes 4 servings, with leftover custard and soup.

To make porcini stock: Combine 1,000 grams of water, 300 grams of porcini trim and 50 grams of dried porcini in a saucepan. Bring to a simmer and steep for 20 minutes. Strain and cool stock.

To make abalone: Shuck 1 abalone and remove liver and foot. Place into a sealable bag with 1 scallion, 10 grams of sliced ginger and 10 grams of salt, and cook at 140°F for 30 minutes. Shock in water bath; slice.

To make chicken soup: Place 1 whole chicken into a pot with enough water to just cover, and add 400 grams Jinhua ham or domestic cured unsmoked ham, 50 grams of ginger, 40 grams of scallion, 20 grams ginseng and 4 Medjool dates. Simmer for 90 minutes. Do not boil; skim fat and discard solids.

Chef de cuisine Floyd Nunn | Eight Tables, San Francisco