Crispy Sauteed chicken with Vegetables and Mushrooms
Ingredients
400 g chicken thighs
60 g fresh shiitake mushrooms
200 g white shimeji mushroom
70 g carrot
70 g green peas
3 cloves garlic
100 g tempura flour
1 tsp corn flour (cornstarch)
150 ml water
2 tbsp vegetable oil for stir frying
vegetable oil for frying
Sauce mixture
2 tbsp soy sauce
1 tbsp oyster sauce
2 tsp sugar
1/2 tbsp sesame oil (optional)
Marinade
2 tbsp tempura flour
1 pinch of pepper
1 pinch of salt
Prepare
Boneless chicken thighs, cut the chicken into bite sized pieces.
Carrots, Cut a V-shaped groove using the length of your knife’s blade. Carefully cut at a 45-degree angle on one side, then again on the opposite side to complete the V. Don’t make the grooves too deep or the flower petals will look too square. Start small, and you can always make the groove deeper if needed. Cut two more grooves on the carrot, spacing them evenly. Three grooves on the carrot will give you three petals on the flower. Then place the carrot horizontally on your cutting board then cut it into thin slices.
Fresh shiitake mushrooms, slice them thinly
White shimeji mushrooms, cut the roots and separate into individual stalks.
Green peas, tear ribs from pea pods.
Garlic, finely chopped.
PREP TIME : 15minutes
COOKING TIME : 20minutes
YIELD : 2 people
directions
In a large bowl, place the chicken and marinade ingredients and mix thoroughly. Allow to marinate for 10 minutes.
In another bowl, add the sauce mixture ingredients and mix thoroughly.
Mix together the cornstarch and 150 ml water in another bowl.
Place the tempura flour in a large tray or bowl. Add the marinated chicken pieces and use your hands to roll over the chicken and flour together around the chicken pieces to form a coating. Shake excess flour from the chicken pieces.
Deep fry the chicken pieces in a wok of hot oil. Cook chicken pieces until golden and cooked through. Drain on colander or kitchen paper.
Heat 2 tbsp vegetable oil in a wok. Once the oil is hot add garlic and Stir-fry until fragrant. Add the fresh shiitake mushrooms and white shimeji mushroom and Stir-fry until the mushrooms begin to soften. Now add the carrots, green peas and mixture sauce and Stir-fry until the carrots and green peas begin to darken. Then add the cornstarch mixture. Cook for another half a minute or until the sauce has thickened. Add the chicken pieces and toss until evenly coated. Transfer from the heat and serve.
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