Chicken stir-fried with shiitake mushrooms
Chicken stir-fried with shiitake mushrooms combines the soft sweetness of chicken with the characteristic aroma of mushrooms, creating a rich and easy-to-use dish with hot rice.
300g chicken meat (legs or thighs), 10-15 dried shiitake mushrooms, dried onions, garlic, oyster sauce, soy sauce and spices.
How to make: Soak shiitake mushrooms in warm water until softened, wash, cut off the hard stems. Wash chicken, chop into bite-sized pieces and marinate with soy sauce, minced shallots and garlic and seasoning for about 15 minutes.
Sauté shallots and garlic in cooking oil until fragrant, add chicken and stir-fry until firm, then pour onto a plate. Continue using the pan, add shiitake mushrooms and stir-fry quickly, add a spoonful of oyster sauce. When the mushrooms absorb the seasoning, return the chicken to the pan, stir well over high heat for about 3-5 minutes and then turn off the heat.
Tofu braised with shiitake mushrooms
Tofu braised with shiitake mushrooms is a light vegetarian dish but still rich in flavor. The thick sauce, the aroma of mushrooms and soy sauce make the dish more attractive when served with hot rice.
3 cartons of tofu, 10 dried shiitake mushrooms, chopped onions or shallots, soy sauce, sugar and pepper.
How to make: Cut tofu into bite-sized squares, fry until golden brown on all sides so that it is not mushy when braised. Soak shiitake mushrooms until they expand, wash and keep a part of the filtered soaking water.
Sauté chopped perilla until fragrant, add shiitake mushrooms and stir-fry. Add 2 tablespoons of soy sauce, one teaspoon of sugar and 4-5 tablespoons of mushroom soaking water, bring to a boil. Put tofu in and braise over low heat for about 10 minutes to absorb the spices. When the sauce thickens, sprinkle with pepper and turn off the heat.
