Mushroom and chicken casserole

Mushroom and chicken casserole

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

How lucky my friend Ken Hom is to have visited the market at Yunam in China, where they grow and sell up to 200 different varieties of mushroom. With his kind permission I have taken from one of his books this interesting recipe, which is typical of that city. I hope he doesn’t mind the addition of some dried morels.

Ingredients

Quantity Ingredient
25g dried shiitake mushrooms
25g dried morels
600g chicken thighs
2 tablespoons peanut oil
6 slices fresh root ginger
1 tablespoon dry rice wine
1 tablespoon dark soy sauce
2 tablespoons caster sugar
225ml Basic stock
1 teaspoon cornflour

Marinade

Quantity Ingredient
1 tablespoon light soy sauce
2 tablespoons sake
1 teaspoon dark soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1 teaspoon cornflour

Method

  1. Soak the dried mushrooms in warm water for 20 minutes. Cut the tough stem from the mushrooms, halve the shiitake and leave the morels whole. Skin the chicken thighs and bone them, then cut into chunks roughly 7 x 3 cm. Marinate the chicken in the marinade ingredients for 20 minutes.
  2. Heat the peanut oil in a wok or large pan and stir-fry the ginger for 2 minutes, then add the chicken and marinade ingredients and stir-fry for a further 2 minutes. Pour the contents of the wok into a casserole dish, then add all the other ingredients, with the exception of the cornflour. Bring to the boil over a moderate heat and simmer gently for 15 minutes, covered. Remove the lid and stir in the cornflour mixed with 1 teaspoon water, then cook for a further 2 minutes. Discard the ginger before serving with plain boiled rice.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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