Lion’s Mane Mushrooms toasted with chicken breast, veggies & golden rice
Ingredients (for 2 people):
300 g cultivated(!) Lion’s Mane*
1 Pak Choi (you can use Napa Cabbage instead)
1 palmful of frozen mixed vegetables
2 celery
1 medium size onion
3 medium size potatoes
2 Chicken breast fillets
1 Chicken stock cube (I prefer Kallo organic chicken stock cubes, but you might have different taste)
1 pack of Uncle Ben’s Golden Rice
salt, black pepper (powder), spices (garlic and ginger powders)
Cooking instructions:
Tear or cut the fresh Lion’s Mane fruit bodies to smaller chunks (preferably not thicker than 5-10 mm). Place the chicken stock cube into a sauce pan, add hot water and dissolve it completely. Add the Lion’s Mane chunks into the sauce pan and cook them for 2-3 minutes (to improve/enhance its taste), then take them out and keep the juice!
Cut the chicken breast fillets into max. a cm thick slices and slowly fry them in a pan on the preferred lipid (I like to use butter, but you can use sunflower or olive oils or even lard). Please be aware that it looks much better IF the colour of the chicken breast cubes remains as white as possible. Once it is ready, remove them from the pan.
Clean the onion and cut to smaller pieces. Place it to a wok with a small volume of oil, caramelise the onion then pour the chicken stock juice into the wok, add all the vegetables and cook them for 10 minutes. Add the cooked Lion’s Mane chunks into this and cook them together. As a final act, reduce the juice or even thicken it with the necessary portion of corn starch.
Serve it with rice.
* Please do not forget that Lion’s Mane (Hericium erinaceus) is protected in many European countries, including the UK, so do not collect it from wild habitat!
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