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

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

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