John Myers
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Chicken with Mushrooms and Almonds
The perfect chicken with mushrooms and almonds recipe with a picture and simple step-by-step instructions.
For the marinade:
- 2 tbsp Kecap Tim Ikan, see appendix
- 1 tbsp Soy sauce, light
- 2 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
For the mushrooms:
- 200 g Shimeji mushrooms, white-capped
- 10 g Unsalted butter
- 2 tbsp Sherry, dry
- 1 pinch Chicken broth, Kraft bouillon
- 1 pinch Szechuan pepper, from the mill
- 1 Pri Macis powder
- 2 tbsp Celery leaves, fresh or frozen
- 2 tbsp Sour cream
The cauliflower vegetable:
- 6 Stalk Flower cabbage, 4 of them with flowers
- 1 tbsp Cashew nuts, crushed
- 1 tbsp Extra virgin olive oil
- 1 tbsp Madeira, fortified wine
- 4 tbsp Orange juice
- 1 tsp Oyster sauce, (Saus Tiram)
For the mashed potatoes: (see link in the attachment)
Also:
- Flour for dusting
- 1,5 liter Frying oil
To garnish:
- 2 tbsp Almonds, peeled
- Flowers and leaves
- Freeze fresh, boneless chicken breast a little, let frozen food thaw. Cut approx. 1 cm thick slices across the grain and cut them into approx. 1 cm wide strips. Halve longer strips crosswise. Mix the ingredients for the marinade and marinate the chicken pieces for 2 hours at room temperature. Drain in a coarse sieve for 30 minutes.
- In the meantime, make the mashed potatoes according to the recipe. Wash the cabbage. Separate the leaves directly on the main stem. Separate the stalks of the leaves at the beginning of the leaf and cut the leaves in half lengthways and across. Cut the stalks crosswise into thin rolls and freeze. Blanch the stems with the flowers for 1 minute and use as a garnish.
- With the Shimeji mushrooms, the lower part, substrate + mycelium, must be separated. Separate the mushrooms, clean with a brush if necessary. Cut the long stems, cut in half and use with the hats. Fry in the butter for 3-4 minutes, then deglaze with the sherry. Add the remaining ingredients, mix in and keep warm.
- Heat the frying oil in a deep fryer or wok to 170 degrees. Roll the pieces of meat in flour and fry them in 2 portions until light brown.
- For the cauliflower vegetables, put all liquid ingredients in a saucepan and heat. Add the leaves and let them collapse while stirring. Add the cashew nuts and mix in.
- Arrange the mashed potatoes in the middle of the serving bowls. Place the cabbage with its flowers on the left. Add the mushrooms to the right and surround with almonds. Spread the chicken over the mushrooms. Garnish with flowers and leaves and serve warm.
Annotation:
Attachment:
- Kecap Tim Ikan: Kecap Tim Ikan – a mild, dark, malty-spicy soy sauce Balinese mashed potatoes ala Dewi Desi: Balinese mashed potatoes ala Dewi Desi
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