2 recettes avec des shimeji : en soupe et sautés avec du poulet
2 recettes avec des shimeji : en soupe et sautés avec du poulet 👌 is a medium French-Japanese Fusion recipe that serves 4. 350 calories per serving. Recipe by LE RIZ JAUNE on YouTube.
Prep: 25 min | Cook: 1 hr 6 min | Total: 1 hr 46 min
Cost: $21.87 total, $5.47 per serving
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
Soak Vermicelli
Place the transparent soy vermicelli in a bowl of cold water and let soak while you prepare the other ingredients.
Time: PT5M
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Contains soy, Contains sesame, Can be made gluten‑free with tamari
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Chicken Thighs: Boneless chicken thighs
- Instead of Water: Chicken stock
- Instead of Chimij Mushrooms (white and brown): Shiitake mushrooms, Enoki mushrooms, Oyster mushrooms
- Instead of Transparent Soy Vermicelli: Glass noodles
- Instead of Ginger: Ground ginger
- Instead of Onion: Shallot
- Instead of Garlic: Garlic paste
- Instead of Scallion (Green Onion): Chives
- Instead of Soy Sauce: Tamari
- Instead of Oyster Sauce: Hoisin sauce
- Instead of Sesame Oil: Peanut oil
- Instead of Potato Starch: Cornstarch
- Instead of Sugar: Honey
- Instead of Salt: Soy sauce
- Instead of Black Pepper: White pepper
- Instead of Vegetable Oil: Canola oil
Equipment Needed
- Large Pot
- Small Saucepan
- Wok or Large Skillet
- Small Frying Pan
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Ladle
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Deboning the chicken thigh and reserving the extracted liquid for broth
- Skimming the broth to keep it clear
- Soaking vermicelli properly to avoid clumping
- Marinating chicken with soy sauce and potato starch for tenderness
- Stir‑frying chicken quickly over high heat to prevent drying
- Adding toasted sesame oil at the end for aroma
Chef Tips from the Video
- Toast the sesame oil briefly in a dry pan before using to enhance its nutty aroma.
- Add a splash of rice vinegar to the soup at the end for a subtle brightness.
- Use a bamboo whisk to gently stir the vermicelli so it stays separate.
Troubleshooting
Broth is cloudy.
Skim the foam frequently while boiling and strain the broth through a fine mesh sieve before adding noodles.
Mushrooms release too much water, making the soup watery.
Cook mushrooms on high heat and avoid adding extra liquid; you can also pre‑sauté them briefly before adding to the broth.
Stir‑fry chicken turns dry.
Do not overcook; cook over high heat for just 5‑6 minutes and remove as soon as it is opaque. The residual heat will finish cooking it.
Storage
Refrigerator: Store soup and stir‑fry in separate airtight containers for up to 3 days.
Freezer: Freeze soup (remove vermicelli) for up to 2 months; stir‑fry can be frozen for 1 month.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the broth a day ahead and refrigerate; reheat before adding noodles.
- Soak vermicelli in advance and keep in the fridge, covered with water.
- Marinate the chicken up to 2 hours before cooking for deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of chimij mushrooms in Japanese cuisine?
Chimij (also known as shimeji) mushrooms are native to East Asia and have been used in Japanese cooking for centuries. They are prized for their firm texture and umami flavor, often appearing in miso soup, nabemono hot pots, and stir‑fries, symbolizing seasonal harvests.
What are the traditional regional variations of chicken soup with shimeji mushrooms in Japan?
In the Kansai region, chicken broth is often flavored with kombu and sake, while in the Kanto area soy sauce and mirin are emphasized. Some regions add daikon or carrots, but the core combination of chicken, shimeji and clear broth remains consistent.
How is chicken and chimij mushroom soup traditionally served in Japanese households?
It is typically served hot in a shallow bowl, garnished with sliced scallions and a drizzle of toasted sesame oil. It is often accompanied by steamed rice and a side of pickled vegetables (tsukemono).
What occasions or celebrations feature chicken and shimeji mushroom dishes in Japanese cuisine?
These dishes are common during New Year’s osechi, family gatherings, and seasonal festivals when fresh mushrooms are in peak season. They are also served as comforting meals during the colder months.
What authentic ingredients are essential for a traditional Japanese‑style chicken and shimeji mushroom soup?
Key ingredients include bone‑in chicken thighs, fresh shimeji mushrooms, kombu (optional), soy sauce, mirin, and a clear dashi‑style broth. Substitutes like oyster sauce add a French twist but are not traditional.
What are the most common mistakes to avoid when making chicken and chimij mushroom soup at home?
Common errors include over‑skimming the broth (removing flavor), adding too much water which dilutes the umami, and overcooking the vermicelli which makes it mushy. Keep the simmer gentle and taste before adding extra seasoning.
Why does this recipe use potato starch in the chicken marinade instead of cornstarch?
Potato starch creates a lighter coating that stays crisp during high‑heat stir‑fry, whereas cornstarch can become gummy. It also helps the sauce cling to the chicken without making it soggy.
Can I make the chicken and chimij mushroom soup ahead of time and how should I store it?
Yes, the broth can be prepared a day ahead and refrigerated. Keep the vermicelli separate; add it just before reheating to prevent it from becoming overly soft. Store in airtight containers for up to 3 days.
What texture and appearance should I look for when the soup is done?
The broth should be clear and golden‑brown, the vermicelli tender but not mushy, and the shimeji mushrooms should be just softened with a slight bite. The shredded chicken should be moist and glossy from the sesame oil.
What does the YouTube channel LE RIZ JAUNE specialize in?
The YouTube channel LE RIZ JAUNE specializes in simple, home‑cooked Asian‑inspired recipes presented in French, often blending Japanese techniques with French culinary sensibility.
How does the YouTube channel LE RIZ JAUNE's approach to Japanese‑French fusion differ from other cooking channels?
LE RIZ JAUNE focuses on accessible ingredients, clear step‑by‑step narration in French, and practical tips for French‑speaking home cooks, whereas many other channels either stay strictly traditional or use English‑only instructions.
Last updated: August 24, 2026
