Shiitake and chicken wings simmered in soy sauce
In this dish, the Umami taste of Shiitake mushrooms synergizes fantastically with the chicken wings ♪ The Guanylate of the dried Shiitake mushrooms brings out and enrichens the Umami taste of the bone-in chicken.
Dried Shiitake mushrooms (medium size)
Salt and pepper
1/2 (50 g)
Green onion (chopped into chunks)
Ginger (finely chopped)
Green peppers (finely sliced)
Red bell pepper (finely sliced)
dried Shiitake Dashi broth
An appropriate amount of
Rehydrate the dried Shiitake mushrooms in water, remove the stems, and cut them into slices.
Slice off the tips of chicken wings and parboil them. Season with salt and pepper.
Chop the green onion into chunks and the peppers into fine slices. Finely chop the ginger.
Heat the vegetable oil in a pan and roast the chicken wings made in 2.
Add Shiitake mushrooms, Shiitake Dashi broth, green onions, and ginger to the contents of 4. Simmer for about 5 minutes before adding oyster sauce and soy sauce.
To finish, add the peppers and thicken with potato starch.