Pour <quantity>½<unit>cup</unit></quantity> of boiling water over <quantity>5<unit>g</unit></quantity> of dried porcini mushrooms, covering them completely. Soak the mushrooms for at least 20m to hydrate them

Trim the skin and fat from <quantity>400<unit>g</unit></quantity> of chicken breast

Cut the chicken breast into thin slices

Cut the slices into thin strips and then into small pieces

Add the chicken to a food processor

Separate <quantity>2</quantity> egg yolks from the whites and add them to the food processor. Reserve the egg whites

Add <quantity>360<unit>g</unit></quantity> of heavy cream and blend on slow speed. Gradually increase the processor speed to high, blending until the texture is smooth

Transfer the mixture to a large bowl and add <quantity>½<unit>tsp</unit></quantity> of salt

Pick the porcini mushrooms from the water and finely cut them. Reserve the liquid

Add the cut mushrooms and the liquid to the chicken mixture. Mix well to incorporate

Beat <quantity>2</quantity> egg whites in a stand mixer until they become stiff

Add ⅓ of the whipped egg whites to the processed chicken and mix to combine. Add the rest and gently fold into the mix

Transfer it to a piping bag. Twist the top of the bag, closing it tightly

Stretch two <quantity>40<unit>cm</unit></quantity> x <quantity>40<unit>cm</unit></quantity> layers of cling film over a clean surface

Make a <quantity>1<unit>cm</unit></quantity> wide cut on the tip of the piping bag. Press the base of the bag and pull it over the cling film to form a <quantity>25<unit>cm</unit></quantity> long strip with the chicken mixture

Wrap it to form a tight roll and twist the ends to close it

Tie a blind knot at both ends. Repeat the process with the remaining chicken mixture

Fill a large pot halfway with water and bring it to a boil over medium heat

Submerge the roll and add weight over it so it doesn't float. Cook it for 7m until firm

Transfer it to an ice bath and let it sit until completely cool

Drain the chicken mixture rolls and remove the cling film with a pair of scissors

Cut the rolls to the desired size and trim the edges to obtain a block shape

Melt <quantity>½<unit>tsp</unit></quantity> of butter in a heavy pan over medium heat

Add a piece of the chicken mixture and cook all sides until golden brown. Repeat with the remaining chicken pieces. The boudin blanc is ready

Enjoy!