Post by braided-rug on Oct 4, 2006 11:01:02 GMT 10
I bought some of these the other day. I now keep them on hand in case we want to make miso soup. It is a very quick soup to make.
I found today a recipe for chicken that has ingredients usually kept on hand and also the dried s hitake mushrooms.
"Chicken with Shiitake Mushrooms
The earthy flavours of shiitake mushrooms combine with a deliciously braised chicken. Chicken breast fillets can be used however thigh fillets provide more flavour.
Ingredients
400 g chicken thigh fillets (diced into 3cm cubes)
3 Dali dried s hitake mushroom
1 carrot
100 g bok choy
1 tsp Lee Kum Kee minced ginger
3 tbsp vegetable oil
1 tbsp Lee Kum Kee premium soy sauce
1 tbsp Lee Kum Kee sesame oil
1 tbsp chinese rice wine
2 tbsp Lee Kum Kee premium oyster sauce
2 tsp cornflour (mixed with 1 tsp water)
Preparation
1. Soak dried mushrooms in warm water for 15 minutes, drain, discard stalks and slice.
2. Blend soy sauce, sesame oil and wine and mix until combined. Pour over chicken thigh fillets and allow to marinate for 20 minutes
3. Heat 1 tbsp of vegetable oil in a wok, add bok choy and stir fry for 30 seconds. Add 2 tbsp water and cover. Allow to steam for 3 minutes. Remove from wok and set aside.
4. Heat remaining 2 tbsp of vegetable oil in the wok, add ginger and stir fry for until fragrant. Add chicken thigh fillets, with the marinade and stir fry for 4 minutes or until cooked through.
5. Add mushrooms, carrot, 100ml water and oyster sauce. Cover and allow to cook for 8 minutes.
6. Add cornflour and water mixture and allow to thicken, serve immediately over the prepared bok choy.
From: www.oriental.com.au/recipes/index.aspx?rid=39
I found today a recipe for chicken that has ingredients usually kept on hand and also the dried s hitake mushrooms.
"Chicken with Shiitake Mushrooms
The earthy flavours of shiitake mushrooms combine with a deliciously braised chicken. Chicken breast fillets can be used however thigh fillets provide more flavour.
Ingredients
400 g chicken thigh fillets (diced into 3cm cubes)
3 Dali dried s hitake mushroom
1 carrot
100 g bok choy
1 tsp Lee Kum Kee minced ginger
3 tbsp vegetable oil
1 tbsp Lee Kum Kee premium soy sauce
1 tbsp Lee Kum Kee sesame oil
1 tbsp chinese rice wine
2 tbsp Lee Kum Kee premium oyster sauce
2 tsp cornflour (mixed with 1 tsp water)
Preparation
1. Soak dried mushrooms in warm water for 15 minutes, drain, discard stalks and slice.
2. Blend soy sauce, sesame oil and wine and mix until combined. Pour over chicken thigh fillets and allow to marinate for 20 minutes
3. Heat 1 tbsp of vegetable oil in a wok, add bok choy and stir fry for 30 seconds. Add 2 tbsp water and cover. Allow to steam for 3 minutes. Remove from wok and set aside.
4. Heat remaining 2 tbsp of vegetable oil in the wok, add ginger and stir fry for until fragrant. Add chicken thigh fillets, with the marinade and stir fry for 4 minutes or until cooked through.
5. Add mushrooms, carrot, 100ml water and oyster sauce. Cover and allow to cook for 8 minutes.
6. Add cornflour and water mixture and allow to thicken, serve immediately over the prepared bok choy.
From: www.oriental.com.au/recipes/index.aspx?rid=39