LG CHICKEN AND SHIITAKE MUSHROOM. Stir in the lemon juice and walnut oil and serve with. Season with salt and freshly ground black or white pepper if desired. Serve soy sauce chicken hot over steamed rice.

Wash chicken thoroughly and pat dry with paper towels. Place chicken quarters into a baking dish. Sprinkle with salt, white pepper, garlic, and paprika. You can have LG CHICKEN AND SHIITAKE MUSHROOM using 8 ingredients and 2 steps. Here is how you achieve that.

Ingredients of LG CHICKEN AND SHIITAKE MUSHROOM

You need 4 of skinless chicken thigh.
Prepare 2 tbsp of dark soy sauce.
Prepare 2 tbsp of light soy sauce.
You need 1 tbsp of Brown sugar.
You need 2 small of bottle of essence of chicken.
It's 2 cup of water.
Prepare 10 large of SHIITAKE mushroom.
You need 40 grams of ginger lightly smash.

Heat oil in a frying pan over medium-high heat and brown the cubed chicken. Add mushrooms and stir to combine. Once re-hydrated, Remove the mushrooms with a slotted spoon and squeeze out any excess liquid. This makes is the mushroom stock.

LG CHICKEN AND SHIITAKE MUSHROOM step by step

Presoaked dried shitake mushroom for 1 hour till soft and almost double in size.
Put all ingredients into pressure cooker on high for 20 minute.

Fresh shiitake mushrooms, sauteed in garlic and onion, is simmered in a reduction of wine, stock and cream, then tossed with delicate strands of angel hair pasta and served with a dusting of Parmesan and parsley. Braised Chicken and Shiitake Mushrooms During winter months, my mom used to always have some sort of stew or braise going on a slow burble on the stove. Marsala, a fortified Italian wine recognized for its golden brown color and sweet, nutty flavor, is used in both sweet and savory dishes. Along with the smoky mushrooms in this Chicken and Shiitake Marsala recipe, the wine creates a rich, aromatic sauce. Dip chicken into beaten eggs, then roll in bread crumbs.