Five-spice Shiitake Chicken Saut Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Chicken cutlets,
1/4 cup: Vegetable oil,
-thinly sliced,
2 tbsp: Soy sauce,
2 tsp: Chinese five-spice powder,
2/3 cup: Water,
3/4 lbs: Shiitake mushrooms,
Directions:
1. Sprinkle both sides of the chicken cutlets with t he five-spice
powder, rubbing it in well. Trim and slice the mushrooms.
2. Heat 3 tablespoons of the oil in a large frying pan. Add the
chicken and cook over medium-high heat until browned and cooked
through, about 1
minutes per side. Remove to a plate, leaving the
drippings in the pan.
3. Heat the remaining 1 tablespoon of oil in the pan. Add the
mushrooms and cook over medium-high heat, stirring, until lightly
browned and quite tender, about 3 minutes.
4. Add 2/3 cup water and the soy sauce to the pan. Boil, uncovered,
until the sauce is slightly reduced, 1 to 2 minutes. Return the
chicken and any accumulated juices to the pan, heat through and serve.
The 5 in 10 Chicken Breast Cookbook 5 Ingredients in 10 Minutes or
Less by Melanie Barnard and Brooke Dojny ISBN 0-688-12689-8
Submitted By BARRY WEINSTEIN On 02-25-95
Source from luhu.jp
powder, rubbing it in well. Trim and slice the mushrooms.
2. Heat 3 tablespoons of the oil in a large frying pan. Add the
chicken and cook over medium-high heat until browned and cooked
through, about 1
minutes per side. Remove to a plate, leaving the
drippings in the pan.
3. Heat the remaining 1 tablespoon of oil in the pan. Add the
mushrooms and cook over medium-high heat, stirring, until lightly
browned and quite tender, about 3 minutes.
4. Add 2/3 cup water and the soy sauce to the pan. Boil, uncovered,
until the sauce is slightly reduced, 1 to 2 minutes. Return the
chicken and any accumulated juices to the pan, heat through and serve.
The 5 in 10 Chicken Breast Cookbook 5 Ingredients in 10 Minutes or
Less by Melanie Barnard and Brooke Dojny ISBN 0-688-12689-8
Submitted By BARRY WEINSTEIN On 02-25-95
Source from luhu.jp
Tags
Chicken