Summer has arrived in Ireland at last. The temperatures are heading for 30 degrees. While in China they dial up the chilli heat when the temperature and humidity rise, here in the drier heat of Ireland I find myself reaching for a simpler, lighter dish with lots of vegetables that’s good to enjoy outside on a balmy evening.
This is a Cantonese style recipe that was submitted as part of the Chinese New Year celebrations back in early February by the New Millennium Restaurant in the city centre of Dublin – the restaurant is just along from the Gaiety Theatre – I’ve adapted it slightly to include Pickled Shitake Mushroom prepared to a recipe given to me by Tom Walsh, Chef at Samphire at the Waterside, Donabate.
The pickled mushrooms are yet another ingredient that you can make up a batch of to have in your fridge or store cupboard along with Tom Chef’s Chilli Jam and Homemade Chilli Oil. So far I’ve discovered these mushrooms work well with steak marinaded in a soy based chinese sauce and griddled on the barbecue, mixed in with a duck noodle salad or on the side with oven roasted whole duck or duck breast.
This simple, non-spicy supper dish will tickle your taste buds and go a long way to meeting your 5-a-day vegetable intake.
Stir-fried Chicken with Pickled Shitake Mushrooms
Serves 2 to 3
- 1 large egg white
- 1 t
- ½ to 1 tsalt
- ¼ to 1 tpepper
- 2-3 t groundnut oil
- 1 tlight soysauce
- 2 cloves of garlic, each sliced into 5 pieces
- 6-8 large stalkshinly sliced on the diagonal
- 4 thin of ginger, peeled from a thumb of ginger
- 5 or 6 pieces of canned bamboo shoot
- About 8 thick slices of Tom Chef’s Pickled Shitake Mushrooms, drained (see below)
- 1 t oyster sauce
- 1 tsugar
- 1 t of wine
Preparation and cooking:
- Cut the chicken into thin strips.
- Mix with egg, corn, 1/2 ofsalt, 1/4 t of pepper and soy sauce until smooth.
- Hea of vegetable oil in a wok over medium-high heat. Add all of the coated chicken strips and the garlic to the wok. Cook about 5 minutes until chicken pieces turn golden making sure not to burn the garlic. Transfer to a plate.
- Add celery, carrots, ginger 150 ml boiling water for 30 secondshen on a plate.
- Heat 1 tablespoon of groundnut oil in the wokchicken strips the wok. Cook about 3-4 min
- the oyster saucesugar and cooking and cook for about 1 more minute until bubbling.
- Serve immediately.
Tom Chef’s Pickled Shitake Mushrooms
- 1kg fresh shitake mushrooms, stems removed and thickly sliced
- 500ml Chinese white rice wine vinegar (or ordinary white wine vinegar)
- 250 ml bottled still water
- 200g castor sugar
- a few star anise
- A few cloves
- 2 or 3 bay leaves
- A few sprigs of fresh thyme
- Simply boil all the pickle ingredients except the mushrooms.
- Chill the pickle then add the sliced mushrooms.
- Leave to infuse, covered over night, then store in sterilised kilner jars in the fridge until needed.
If you haven’t time to make the pickled shitake mushrooms, use a few canned straw mushrooms drained and sliced or a handful of dried shitake mushrooms soaked for about 20 minutes in hot water, then drained, the moisture squeezed out of them, stem removed and thickly sliced.
You will get canned bamboo shoots in most supermarket – Blue Dragon is a reliable brand – and the leftovers will keep in a sealed container in the fridge. Canned straw mushrooms are available in the Asia Market.