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.
Ingredients
(2 servings)
-
4-5
Dried Shiitake mushrooms (medium size)
-
6-8
Chicken wings
-
to taste
Salt and pepper
-
1 Tbsp
Vegetable oil
-
1/2 (50 g)
Green onion (chopped into chunks)
-
1 piece
Ginger (finely chopped)
-
2
Green peppers (finely sliced)
-
1
Red bell pepper (finely sliced)
-
400 ml
dried Shiitake Dashi broth
-
1 Tbsp
Oyster sauce
-
1 Tbsp
Soy sauce
-
An appropriate amount of
potato starch
-
Steps
1
Rehydrate the dried Shiitake mushrooms in water, remove the stems, and cut them into slices.
2
Slice off the tips of chicken wings and parboil them. Season with salt and pepper.
3
Chop the green onion into chunks and the peppers into fine slices. Finely chop the ginger.
4
Heat the vegetable oil in a pan and roast the chicken wings made in 2.
5
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.
6
To finish, add the peppers and thicken with potato starch.
