TORIMOMONIKU TO SHIITAKE NO MUSHIMONO
Steamed Chicken thigh and Shiitake-Mushroom
It's uses a little bit oil, the taste is light and healthy.
|Photos: 1997/01/14 , Made on: 1997/09/15|
Reference books: none
|I often cook chicken like deep-fried chicken, but it is kind of greasy, I think. This recipe follows "steam" style, so the texture is savory but uses only a little oil. Just cut all ingredients and steam them, and also you can cook other dishes while steaming. It's also a good idea to add bamboo shoot and carrot like a Gomoku (included various vegetables) style.|
Ingredients (Serves :4-6)|
||Trim any excess fat and skin from the chicken carefully, and chop into small pieces. This work takes a little time, but after that the rest
of cooking becomes easy.
Slice the Shiitake-Mashrooms. This time I wanted the flavor gets more savory taste, so I added Shimeji-Mashrooms, but it's OK if you donŐt. Cut the Negi diagonally into slices.
||Add the ginger juice which has skin into the chicken. Add sesame oil, Sake and soy-sauce which is less than pre list. It is better to adjust seasoning carefully later, that's why I say that. Add salt and pepper and then mix well using hands. Add Katakuriko (potato starch) and mix well. Place on a big plate to steam.|
||While cutting ingredients, prepare and heat a steamer.|
The picture shows a large steamer of Vitacraft and stock pot
When you put the plate in the steamer, it's better to put the plate in center of a big napkin and grasp two sides of the napkin, and then place into the steamer.
Stir once, because the center part will take longer to cook. Taste the cooked part and adjust salt and soy-sauce as you like.
||If you place it on top of a bowl of rice, it becomes quick rice bowl in "Gomoku (included five ingredients)" style.|