The Food Confessional

Posted by Sylvia

Saturday I just didn’t feel very hungry. I noted things down but I didn’t add it up. I’d planned on a snack before bedtime but in the end I couldn’t be bothered.

I really fancied pasta and I still had some of the vegetable tortellini left. So I made a two-portion soup to use it in.

Sunday I thought I was going to be pushing limits because I wanted to try making steamed chicken with mushrooms. I was pleasantly surprised when I totalled up my dinner to find it wasn’t as much as I thought! Also, I didn’t actually have all of the marinade/sauce. Next time I’ll cut down on the cornstarch, the mushrooms ended up glued together.

20g dried shiitake mushrooms
150g fresh oyster mushrooms
1/4 cup soy sauce
2 tablespoons sake
2 tablespoons cornstarch/flour
1 teaspoon sesame oil
Chicken pieces on the bone, remove skin
chopped vegetables as per stir fry (cabbage, carrot, asparagus, courgette, etc)

Soak dried shiitakes in boiling water for 20-30 minutes and then drain (save liquid for soups!). Mix the sauces, oil and cornstarch until smooth. Add shiitake and oyster mushrooms and chicken pieces on the bone, toss well to coat. Marinate for at least 30 minutes at room temperature or all day in the fridge.

Use whatever steaming method you prefer with a minimum of water for 25-30 minutes or until the chicken is cooked through. Remove the steamer and place the chopped veg into the water/sauce mix and boil briefly. Serve.

I forgot to take a photograph.