Velveted chicken, mushrooms and wakame soup
The prep time is 10 minutes, the cook time is 15 minutes, but velveting takes overnight. It's worth the waiting though because you end up with better than restaurant-quality food.
Servings 4 people
Ingredients
Chicken
- 300 grams chicken thigh fillets (10.5 oz) cut into bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup sake
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
Soup
- 4 to 6 cups chicken bone broth
- 3 shiitake rehydrated if using dried, sliced thinly
- 3 to 4 wood ears rehydrated if using dried, trimmed and sliced thinly
- dried wakame as much or as little as you like, cut into short pieces
Instructions
- In a mixing bowl, toss the chicken with the salt and pepper.
- In a small bowl, mix together the sake and starch, then stir in the sesame oil. Pour the mixture over the chicken and mix well.
- Transfer the chicken to a covered container and keep in the fridge overnight.
- Heat the chicken bone broth in a pot, bring to the boil, drop in the mushrooms, turn down the heat, cover the pot and simmer the mushrooms for about ten minutes.
- Turn up the heat to high, drop in the chicken pieces one at a time, lower the heat, cover the pot and simmer for ten minutes.
- Turn off the heat.
- Drop in the wakame, cover the pot and leave for another ten minutes.
- Serve the soup immediately.
