Morels in an Asian-inspired sauce with tender chicken thighs will become your next favorite comfort food. You might want to double this recipe for leftovers! Recipe from Wild Mushrooms: A Cookbook and Foraging Guide
Morels Cooked with Chicken
Morels in an Asian-inspired sauce with tender chicken thighs will become your next favorite comfort food. You might want to double this recipe for leftovers! Recipe from Wild Mushrooms: A Cookbook and Foraging Guide
Ingredients
- ½ oz. morels dried
- 1 lb chicken thighs boneless
- 3 tbsp sake divided
- 1 tbsp + 1 tsp soy sauce divided
- 2 tbsp potato starch
- 1 tbsp neutral oil
- 3 cloves garlic chopped
- 1 tbsp ginger chopped
- 2 tbsp oyster sauce
- rice or pasta your choice
Instructions
- Hydrate morels by cooking in a separate pan with soaking liquid for 10 to 15 minutes until liquid is gone.
- Cut the chicken thighs into bite-size pieces and marinate in 1 tbsp of sake and 1 tbsp soy sauce.
- Remove after 10 minutes, put in a plastic bag, and add potato starch to coat.
- In a wok, heat oil and then fry chicken on medium heat.
- Add garlic and ginger and continue to stir-fry. If the chicken is not cooked to an internal temperature of 160℉, add a little water to cook thoroughly.
- Once the chicken is cooked, add the rehydrated morels.
- Add remaining sake, oyster sauce and soy sauce.
- Sauté until everything is coated.
- Spoon over rice or pasta.
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