Chicken Waterzooi with Tofu

Ingredients （yields : 2 servings)

• 2 tbsp butter

• 100 g onion, peeled and sliced

• ½ cup all-purpose flour

• 200 g carrots, peeled and julienned

• 4 chicken drumsticks

• 200 g firm tofu, cubed

• 1000 ml chicken broth

• 1 bay leaf

• 1 tsp thyme

• ½ tsp salt, plus more to taste

• ¼ tsp ground black pepper, plus more to taste

• 200 ml heavy cream

• 2 egg yolks

• 2 tbsp chopped parsley

Realisation

1. In a Dutch oven, sauté the onion in butter until softened;

2. Add the flour and cook for 2 minutes;

3. Pour in the broth, then add the chicken, carrots, tofu, bay leaf, thyme, salt, and black pepper;

4. Bring to a simmer, cover, and cook over low heat for about 45 minutes;

5. Remove the chicken and shred it into pieces with two forks;

6. Return the chicken to the pot and bring the stew back to a boil, then remove from heat;

7. In a bowl, whisk the cream and egg yolks together ;

8. Ladle the hot stew into the egg mixture, ¼ cup at a time, until the temperature of the egg mixture reaches 60°C;

9. Slowly add the egg mixture back to the stew;

10. Gently reheat the stew to 80°C, without boiling;

11. Taste and adjust the seasoning with additional salt and pepper, if needed;

12. Sprinkle with chopped parsley;

13. Serve and enjoy!