Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, ground chicken stuffed shiitake mushrooms. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Ground Chicken Stuffed Shiitake Mushrooms is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Ground Chicken Stuffed Shiitake Mushrooms is something that I have loved my whole life. They’re nice and they look fantastic.
This chicken dumpling recipe includes shiitake mushrooms–both fresh and dried–to give them a really deep, meaty flavor. Learn How to Make Chicken with Chinese black mushrooms shiitake Stir Fry Recipe #shiitake #chickenmushroom #mushroomrecipe Please like, share, comment. This traditional dish from central China is sometimes made by stuffing cucumbers instead of mushroom caps. If you don't find ground chicken at the store, you can grind raw, boneless, skinless chicken in a food processor.
To get started with this recipe, we have to first prepare a few components. You can cook ground chicken stuffed shiitake mushrooms using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Ground Chicken Stuffed Shiitake Mushrooms:
- Make ready 6 Shiitake mushrooms
- Prepare 1 don't throw them away Shiitake mushroom stems
- Make ready Ground meat
- Make ready 150 grams Ground chicken
- Get 1 piece Ginger
- Prepare 1 tsp Sake
- Make ready 1 tsp Soy sauce
- Get 1 tbsp Katakuriko
- Prepare 1 Mayonnaise (hidden flavor & adhesive)
- Prepare 1 Plain flour
Grease a baking sheet with olive oil and place mushrooms stem side up. Flavorful shiitake mushrooms are such a foundation of Asian cooking. Don't waste that liquid — use it in the place of chicken broth or as the base of a sauce. If you want to use the mushroom soaking liquid, slowly pour the liquid into a measuring cup but stop when you reach the gritty stuff at the bottom.
Instructions to make Ground Chicken Stuffed Shiitake Mushrooms:
- Rinse the inside of the umbrella-like bloom of the shiitake mushrooms. Remove the hard part of the stem, and drain. Cut off the ends of the stems - we'll be using them in Step 2. Create the sauce.
- Combine the chicken, ginger, sake and soy sauce ingredients and the mushroom stems in a blender and pulverize. Lightly mix in the katakuriko. Preheat your oven to 200℃.
- Spread out a baking sheet on your oven pan and line up the mushrooms with their backs facing down. Make a ring on each one with the mayonnaise.
- Lightly sift the flour over Step 3 (I use a tea strainer).
- Use a spoon to place the ground chicken from Step 2 on top of the mushrooms from Step 4. Spread out evenly over the 6 mushrooms. Use the back of the spoon to lightly press down on them, then sift flour over the top a few times.
- Place Step 5 in the oven and bake at 200℃ for 15-20 minutes.
- Once they've finished baking, place on a plate, top with the sauce, and it's complete. Use whatever toppings you like.
- I recommend this Seriously Delicious Teriyaki Garlic Sauce, from user 3103 -. I topped my mushrooms with this. - - https://cookpad.com/us/recipes/168240-seriously-delicious-garlic-teriyaki-sauce
Don't waste that liquid — use it in the place of chicken broth or as the base of a sauce. If you want to use the mushroom soaking liquid, slowly pour the liquid into a measuring cup but stop when you reach the gritty stuff at the bottom. Shiitake mushrooms can be substituted for other varieties. Broccoli can be omitted per personal Fall mushrooms give this dish a hearty flavor. Chicken and Shiitake Mushroom Soup Chinese Healthy Cooking.
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