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
  • Salt and pepper to taste
  • 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.

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