Steamed king oyster mushroom salad with chicken breast in mustard sauce
Pour A over the chicken breast and marinate for a day. Place it in a vacuum pack (or a heat-resistant plastic bag or Ziploc bag) and cook in 70°C water for 40 minutes
Place the king oyster mushrooms on aluminum foil, pour B on top, wrap in foil, and steam in the oven for 15 to 20 minutes
To brown the chicken (1), heat 1 tablespoon of olive oil (not included in the recipe) in a frying pan over high heat and brown only the skin side for about 30 seconds. Remove from the pan and slice thinly
Add the sauce ingredients to the frying pan in which you cooked the chicken to make the sauce
Combine the ingredients for the finishing touch in a bowl
Once [2] has cooled, split the king oyster mushrooms in half lengthwise with your hands and sprinkle with a small amount of salt (not included in the recipe)
Layer king oyster mushrooms, chicken, and king oyster mushrooms on a plate in that order, then pour the sauce over them
Pour the finishing touches that you placed on top of [7] on top and it's done
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- Eringi
- 4
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- Chicken breast
- 1 piece
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[A]
- Rosemary
- 1 branch~
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- garlic
- 1 piece
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
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Olive Oil
-
- Shio koji
- 2 tbsp
-
- salt
- Appropriate amount
-
- Coarsely smelt black pepper
- Appropriate amount
-
[B]
- butter
- 10g
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- White wine
- 20cc
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- salt
- Appropriate amount
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- Coarsely smelt black pepper
- Appropriate amount
-
[sauce]
- White wine
- 30cc
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- Lemon juice
- 2.5cc
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- Grain mustard
- 15g
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-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
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Olive Oil
-
- Asatsuki small cut
- 1 tablespoon
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- butter
- 1 tablespoon
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- salt
- Appropriate amount
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[For finishing]
- Bleached onions
- Small amount
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- Basic French Dressing
- 1 tsp
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- Lemon juice
- Small amount
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- salt
- Small amount
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- Asatsuki greens, 5cm wide
- Appropriate amount
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- Italian parsley chopped
- Appropriate amount
