Chicken with Asparagus and Shiitake
This recipe can also be made with fresh shiitakes, but the mushroom soaking water in the recipes should be replaced with stock.
Ingredients
- 15 medium dried shiitakes
- 1 lb chicken breast
- ½ tsp white pepper, ground
- 1 bunch asparagus
- 3 Tbsp duck fat or coconut oil
- 4 scallions, sliced
- 1 Tbsp ginger, chopped
Philippe's Chinese Marinade
- 2 tbsp arrowroot powder
- ½ tsp black pepper, ground
- 1 tsp salt
- 1 tsp maple syrup
- 2 tbsp tamari
- 2 tsp sesame oil
- 2 tbsp sherry or vermouth
Sauce
- ½ cup mushroom soaking water
- 2 Tbsp sherry or white wine
- 1 Tbsp honey (opt.)
- 1 Tbsp tamari or coconut aminos
Method
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1
Rinse shiitakes thoroughly and palce them in a bowl. Cover with water and soak a few hours or overnight. If you’re in a hurry, cover with boiling water and soak 20 minutes. Once the mushrooms are rehydrated, remove stems and strain the soaking water into a bowl.
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2
Halve chicken breasts lengthwise, then slice into ½-inch thick pieces. Mix marinade ingredients and spices together in a bowl. Add meat and mix to ensure each piece of meat is covered. Let rest 15 minutes at room temperature.
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3
Remove tough bottom ends of asparagus and slice, at an angle, into ½-thick pieces.
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4
Mix remaining ingredients together in a small bowl. Set aside.
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5
Heat a wok on medium-high. Melt fat and add drained shiitakes, then sauté for 1 minutet. Add chicken and stir with a spatula to ensure they don’t stick together. Set meat and mushrooms aside on a plate when they are almost cooked. Leave fat in the wok.
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6
Increase heat to maximum, add scallion and ginger, and cook for 10 seconds. Incorporate sliced asparagus. Add chicken and mushrooms, then sauce ingredients. Continue cooking for 1 minute.
A variation of the Pineapple with Pork from The Spice Trekkers Cook at Home
