Soy chicken with shiitake mushrooms and lightly pickled vegetables
This delicious chicken and shiitake mushroom recipe was created by chef Andy Waters for Kikkoman. It would make a special dinner party dish
- Serves4
- Cooking Time1 hour 15 mins
Ingredients
Marinated chicken breasts
- 4 corn-fed chicken breasts, skinned
- 80ml soy sauce
- 80ml water
- 3 tsp Kikkoman soy sauce
- 4 tbsp brown sugar
- 50ml rice wine
- 3 slices fresh ginger
- 2 garlic cloves
Pickled vegetables
- 120ml red wine vinegar
- 120ml water
- 3 tbsp caster sugar
- 1 tbsp salt
- 8 asparagus spears, trimmed
- 1 carrot, cut into thin rounds on the bias
- 1 red pepper, cut into thin strips
- 12 mangetout, cut in half on the bias
To plate
- 6 shiitake mushrooms, thinly sliced
- 1 small onion, finely diced
- 2 tbsp olive oil
- 2 spring onions, finely sliced for garnish
Method
Mix the chicken marinade ingredients in a large bowl. Make 2-3 diagonal cuts on both sides of the chicken breasts and place them in the marinade for between 4 and 24 hours
In a pan, combine the red wine vinegar, water, sugar and salt. Bring to a simmer and leave until the salt and sugar have dissolved
Take the vinegar mixture off the heat. Cut the asparagus spears lengthways in half, and place with the other prepared vegetables in a heatproof bowl
Pour the marinade over the vegetables whilst still warm. Cover the bowl with cling film and set aside to pickle for at least an hour
Check to see if the vegetables are ready - they should be slightly tender but crunchy. Strain and refrigerate until ready to serve
Take the chicken out of the marinade, but keep the juices
Heat the oil in a large pan, and cook the chicken until golden brown. Take the chicken out of the pan and add the onions
Once the onions are soft, add the marinade juices and the shiitakes. Add the chicken and cook for 30 minutes at a gentle simmer
Take the pickled vegetables out of the fridge and let them reach room temperature. Once the chicken has cooked, add some of the juices to vegetables. Coat the vegetables in the juices and lay in the middle of each plate
Cut the chicken into slices and place on top, garnishing with spring onions. Serve immediately
