Chicken with soy dressing

Name: Chicken with soy dressing
Yield: Serves 2
Cuisine: Korean
Ingredients: salt and ground black pepper; 10 oyster mushrooms, sliced; 2 eggs, beaten; 10 ml/2 tsp sesame oil, plus extra for drizzling; 1 leek, roughly sliced; 30 ml/2 tbsp dark soy sauce; 6 dried shiitake mushrooms, soaked in warm water for about 30 minutes; 10 ml/2 tsp chopped fresh root ginger; 60 ml/4 tbsp maple syrup; 300 g/10 oz chicken breast fillet; 1 garlic clove, finely chopped; 30 ml/2 tbsp vegetable oil; 30 ml/2 tbsp plain (all-purpose) flour

Preparation info

Serves
2

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

This dish, a favourite of the Korean royal court, smothers tender chicken in a rich mushroom sauce. Strips of poultry are coated with a sticky glaze that blends woodland flavours with soy sauce and ginger. Serve with rice, soup and kimchi.

Ingredients

1 leek, roughly sliced
10 ml/2 tsp chopped fresh root ginger

Asia
Korea
Main course
Street Food

Method

Place the leek, root ginger and chicken in a pan, cover with water and bring to the boil. After 5 minutes remove the chicken from the water. Strain the liquid into a measuring jug (cup).
When the soaked shiitake mushrooms have reconstituted and become soft, drain and slice them, discarding the stems. Tear the cooked chicken into strips and add salt, pepper and

Ingredients

Method

Photos