Mushroom and Chicken Casserole

Name: Mushroom and Chicken Casserole
Yield: Serves 4
Cuisine: Chinese
Ingredients: ½ tsp salt; 25 g dried morels; 600 g chicken thighs; 25 g dried shiitake mushrooms; 1 tbsp dry rice wine; 1 tbsp dark soy sauce; 2 tbsp peanut oil; 6 slices fresh root ginger; 1 tsp cornflour; 1 tbsp light soy sauce; 2 tbsp caster sugar; 225 ml chicken stock; 1 tsp dark soy sauce; 1 tsp sesame oil; 2 tbsp saké (rice wine); 2 tbsp saké (rice wine)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

How lucky my friend Ken Hom is to have visited the market at Yunam in China, where they grow and sell up to 200 different varieties of mushroom. With his kind permission I have taken from one of his books this interesting recipe, which is typical of that city. I hope he doesn’t mind the addition of some dried morels.

Ingredients

25 g dried shiitake mushrooms
25 g dried morels
600 g</

Asia
China
Stew

Method

Soak the dried mushrooms in warm water for 20 minutes. Cut the tough stem from the mushrooms, halve the shiitake and leave the morels whole. Skin the chicken thighs and bone them, then cut into chunks roughly 7x3cm. Marinate the chicken in the marinade ingredients for 20 minutes.

Heat the peanut oil in a wok or large pan and stir-fry the ginger for 2 minutes, then add the chicken and ma