Guinea Fowl in Rice Soup
created by Challenger Tomoji Ichikawa
Battle Guinea Fowl
reverse-engineered by David J Rust

Ingredients:

Steps

1. Take the de-boned guinea fowl drumsticks and slice each one in half so you have 6 pieces in total. Try to keep the skin on each piece.

2. In a soup pot, saute the drumstick meat, skin-side down, in a tablespoon of olive oil until the skin browns a bit. Season with salt and pepper and then deglaze the pan with the white wine.

3. Add the celery, carrot and onion to the pot. Slowly ladel in the heated connsume over the vegetables and guinea fowl. The connsume should be hot in this step, before adding it to the soup pot. Bring to a boil and then reduce to a simmer. Taste and season with salt to taste.

4. Add the lindon leaves and two types of tea, cover with a tight-fitting lid and simmer for 30 - 45 minutes.

5. While the tea soup is simmering, saute the small, chopped pieces of guinea fowl dark meat in butter and olive oil. Saute them until they brown slightly.

6. Place the sauteed meat into a pot and add the uncooked rice, both types. Season with salt. Cover with water to a 1/2" depth over the top of the rice and meat. Bring to a simmer, cover and cook for 12 minutes. Remove from the heat and let stand, covered, for 5 minutes.

7. Slice the lemon into 6 slices and simmer them in a pot with the Armanak brandy. Cook cooking until the brandy is reduced by half.

8. When the tea soup is done, remove the six drumstick pieces and set them aside. Strain the tea into a tea pot for serving, being careful to remove all solids. Add the cream to the liquid and whisk together.

9. In a tea cup or soup bowl, lay a single lemon slice at the bottom. Over this, spoon 1/6th of the rice mixture. Garnish with the minced green onions. Pour the tea/soup over the rice as you serve.

Serves 6 as a small soup.

Serving Notes:

The challenger served this dish in Jasperware teacups from Wedgewood china. It is a tea-based soup, focusing on the blended qualities of the two, distinct types of tea.