2 recettes avec des shimeji : en soupe et sautés avec du poulet 👌​

Ingredients

• 2 pieces Chicken Thighs (bone‑in, skin‑on; one for broth, one deboned for stir‑fry)
• 1.2 L Water (for broth)
• 200 g Chimij Mushrooms (white and brown) (cleaned, stems removed; can substitute with shiitake, enoki or oyster mushrooms)
• 80 g Transparent Soy Vermicelli (soak in cold water before use)
• 40 g Ginger (peeled and sliced thin)
• 1 piece Onion (medium, halved)
• 4 cloves Garlic (minced)
• 2 stalks Scallion (Green Onion) (green part sliced into rings; white part cut into 3 cm pieces then halved lengthwise)
• 3 tablespoons Soy Sauce (regular or low‑sodium)
• 2 tablespoons Oyster Sauce
• 3 tablespoons Sesame Oil (toasted; 2 Tbsp for finishing, 1 Tbsp for stir‑fry)
• 2 teaspoons Potato Starch (for marinating chicken)
• 1 teaspoon Sugar (balances the sauce)
• 0.5 teaspoon Salt
• 1 teaspoon Black Pepper (ground)
• 3 tablespoons Vegetable Oil (for sautéing aromatics and stir‑fry)

Instructions

1. Soak Vermicelli

   Place the transparent soy vermicelli in a bowl of cold water and let soak while you prepare the other ingredients.

   Time: PT5M

2. Prepare Chicken Thighs

   Reserve one thigh whole for the broth. For the second thigh, cut away the skin if desired, then debone by removing the top‑end bone and the drumstick bone, keeping the meat intact. Collect any liquid that drips from the bones – it will be added to the broth later.

   Time: PT10M

3. Marinate Deboned Chicken

   In a mixing bowl combine 1 Tbsp soy sauce, 0.5 Tbsp oyster sauce, a pinch of black pepper and 2 tsp potato starch. Add the deboned thigh, coat well, and refrigerate while the broth simmers.

   Time: PT5M

4. Prep Aromatics

   Halve the onion, slice the ginger into thin pieces, mince the garlic, slice the green part of the scallions into rings, and cut the white part into 3 cm pieces then halve lengthwise.

   Time: PT5M

5. Make the Broth

   In the large pot add 1.2 L water, the whole thigh, the collected bone liquid, the onion halves, sliced ginger and 0.5 tsp salt. Bring to a boil, skim off any foam, then reduce to a gentle simmer, cover, and cook for 30 minutes.

   Time: PT30M

   Temperature: Medium heat

6. Prepare Cooking Sauce

   In a small saucepan heat 1 Tbsp vegetable oil, add 1 Tbsp finely chopped shallot (escalotte) and sauté for 40‑50 seconds, then add 1 Tbsp minced garlic and stir until lightly golden. Remove from heat and set aside.

   Time: PT2M

   Temperature: Medium heat

7. Shred the Cooked Chicken

   After the broth has simmered, remove the whole thigh, discard the bone, and pull the meat into bite‑size shreds using two forks.

   Time: PT5M

8. Add Vermicelli and Mushrooms to Broth

   Drain the soaked vermicelli, add it to the simmering broth together with 80 g of chimij mushrooms, then stir in 2 Tbsp soy sauce. Simmer for 6‑7 minutes until the noodles are tender.

   Time: PT7M

   Temperature: Medium heat

9. Finish the Soup

   Add the shredded chicken back into the pot, stir, adjust seasoning with pepper and a splash of soy sauce if needed, then drizzle 1 Tbsp toasted sesame oil. Keep warm on low heat.

   Time: PT5M

   Temperature: Low heat

10. Stir‑Fry the Marinated Chicken

    Heat 1 Tbsp vegetable oil in the wok over high heat. Add the marinated thigh and stir‑fry for 5‑6 minutes until cooked through and lightly browned. Remove and set aside.

    Time: PT6M

    Temperature: High heat

11. Cook Mushrooms and Combine

    In the same wok add another 1 Tbsp oil, quickly sauté the reserved garlic‑shallot mixture for 20 seconds, then add the remaining chimij mushrooms and stir‑fry 4‑5 minutes. Return the chicken, pour in the cooking sauce (remaining soy sauce, oyster sauce, 1 tsp sugar, pinch of pepper), toss for 2 minutes, then add the white scallion pieces and give a quick mix.

    Time: PT7M

    Temperature: Medium‑high heat

12. Plate and Garnish

    Ladle soup into bowls, drizzle a little toasted sesame oil and sprinkle fried garlic‑shallot bits. For the stir‑fry, transfer to a serving plate, drizzle the remaining 1 Tbsp sesame oil, and garnish with green scallion rings.

    Time: PT2M

13. Serve

    Serve the soup and stir‑fry together with a side of fragrant steamed rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g