Chou Farci

Chef: Kojirō Shinomiya
In the manga: Chapter 24
In the anime: Episode 11
Cuisine and type: French, Rolled French Delicacy

Chou Farci is a dish made by Kojirō Shinomiya against Sōma Yukihira and Megumi Tadokoro in a Shokugeki during the 92nd Tōtsuki Generation's Tōtsuki Friendship and Rapport Training Camp at the Tōtsuki Resort.

It used vegetables to enhance the chicken breast. Made exclusively by the Vegetable Magician, this is one of the signature dishes of Shino's that made him famous in France. Feast on it and you will never regret it!

Real-world dishes

Cabbage Roll

Real facts

One of the European dishes, the filling is traditionally based around meat, often beef, lamb, or pork and is seasoned with garlic, onion, and spices. Grains such as rice and barley, eggs, mushrooms, and vegetables are often included. Pickled cabbage leaves are often used for wrapping, particularly in Southeastern Europe. In Asia, seafood, tofu, and shiitake mushroom may also be used and Chinese cabbage is often used as a wrapping. Cabbage leaves are stuffed with the filling which are then baked, simmered or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. The sauce varies widely by cuisine. Always in Sweden and sometimes in Finland, stuffed cabbage is served with lingonberry jam, which is both sweet and tart. In Eastern Europe, tomato-based sauces or plain sour cream are typical. In Lebanon, it is a popular plate, where the cabbage is stuffed with rice and minced meat and only rolled to the size of cigar. It is usually served with a side of yogurt and a type of lemon and olive oil vinaigrette seasoned with garlic and dried mint.

Trivia

This dish ranked 2nd in the first dish popularity Poll with 692 votes.
In French, Chou is translated as cabbage, while Farci means to stuff or stuffed. Hence, the name of this dish is translated to Stuffed Cabbage.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

Official manga recipe

Chou Farci

Difficulty
Total time: 45 min
Hands-on: 45 min
Cost: ¥¥¥¥
Servings: 2

Equipmentfrying pan, pot, food processor, rolling pin, plastic wrap

Tasterich

Ingredients

2 chicken breasts
12–14 cabbage leaves
4 slices bacon
1 l bouillon broth
4 asparagus stalks
3 shiitake mushrooms
1 tbsp beef grease

[A]

400 g chicken breast meat
1 egg
100 ml fresh cream
Salt, to taste

Garnish

Ground pepper, to taste

Method

1
Snap off the woody ends of the asparagus stalks and cut each into four equal pieces. Remove the stems from the shiitake mushrooms and thinly slice the caps. Melt the beef grease in a frying pan and saute the asparagus and mushrooms.
2
Make the mousse. Cut the chicken breast from the [A] ingredients into bite-sized pieces. Place into a food processor with the rest of the ingredients from A and puree until smooth. Place the mixture in a bowl and chill in the fridge until the mousse is firm.
3
Boil the cabbage leaves and then remove the stiff stems. Remove the skin from the chicken breasts. Cut each breast into equally thick halves, wrap in plastic wrap, and then pound flat with a rolling pin.
4
Lay a cabbage leaf flat and place the chicken breast from step 3 on top. Spread the mousse from step 2 on the chicken and place the sauteed asparagus and mushrooms from step 1 in the center. Roll the cabbage neatly and wrap it closed with a slice of bacon.
5
Place the rolls from step 4 snuggly in a pot. Pour in the bouillon broth and bring to a boil. Reduce the heat, cover, and simmer for one hour.
6
Remove step 5 from the pot and plate it. Sprinkle coarse ground pepper, and you’re done!

Food safety

Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).
This uses raw or lightly cooked egg — use pasteurised eggs for children, pregnant people, older adults or anyone immunocompromised.