YOUNG CORN WITH MOS CHICKEN BROTH AND CURED ARZUA CHEESE

INGREDIENTS
Young mini corn
4 mini cobs
Chicken broth
2 kg Mos chicken
500 gr oil
120 gr onion
60 gr garlic
Thyme
Rosemary
Bay leaf
15 gr black pepper
50 gr sherry vinegar
100 gr water
Cured Arzua cheese
250 gr cheese, cured for 12 months
300 gr water
0.5 gr agar
Others
Onion stock
Begonias
Corn leaves
PREPARATION:
Young mini corn: This is a variety obtained by crossing native varieties (present in Galicia since 1800) with an American variety to obtain a Galician baby corn, a new, different vegetable that comes with the backing of research and offers different nuances.
We are obtaining very good results with it in the kitchen as the product is now coming in regularly. It is really tender, juicy, milky, sweet and full of potential.
Chicken broth: Brown the chicken in the oil and gradually add the onion and garlic and brown. Add the vinegar and reduce. Add the herbs and water and cook for 25 minutes. Remove from the heat and leave to stand for 24 hours. Strain and separate the broth from the oil. Retain the broth for binding the dish.
Cured Arzua cheese: Grate the cheese, boil the water and add the cheese. Remove from the heat and stir until the cheese separates from the water. Leave to stand until cold, then strain. Boil some of the liquid with agar and mix with the rest. Leave to set.
TO SERVE:
Remove the grains from the cobs and sauté over a high heat. Deglaze with onion stock and cook for 5 minutes. Remove from the heat and add cream of corn. Arrange the other ingredients as desired.