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Method:
Soak shiitake mushrooms in a bowl of hot
water for 20 minutes. Rub oil and a little salt into chicken and
set aside. Cut the carrot into fine matchsticks. Drain
shiitake mushrooms (reserving the water for stock if using) and slice,
discarding stalks. For the broth, place a deep frying pan over
high heat. Add the sake and mirin and cook until bubbling.
Remove from heat and carefully ignite liquid with a long kitchen
lighter. When flames die, return pan to medium heat. Stir
in the stock, light and dark soy sauce and sugar. Simmer for 5
minutes or until sugar dissolves. Place the chicken and sliced
shiitake mushrooms in broth and simmer over medium-low heat for 15
minutes or until the chicken is cooked through, turning the chicken
once. Add the carrot for the final minute of cooking. Meanwhile, rinse the spinach, drained, then wilt in a large hot, dry
frying pan over high heat, tossing well. Remove broth pan from
heat. Remove chicken and slice. Divide rice, chicken and
spinach among shallow bowls. Spoon over shiitake mushrooms,
carrot and broth. Dip enoki mushrooms (if using) in remaining
broth for a few seconds, then place on chicken. Serve hot.
* shiitake mushrooms - available
fresh or dried, have a strong, distinct flavor
enoki mushrooms
- are thin white mushrooms with a mild flavor and crisp
texture. Eat raw or add to hot dishes at the
last minute.
sake -
a rice-based alcohol, is Japan's national drink and also
commonly used in Japanese cooking.
mirin
- a light, sweet Japanese rice wine used for sauces and
marinades.
(Above ingredients can be obtained
from Asian and health food shops, selected supermarkets and
greengrocers).
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