Monday, 2 November 2015

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Chicken, Broccoli & Enoki Mushroom Pasta

Adapted from Just One Cook Book

Serves 3

Ingredients:
1. 600g organic wholegrain spaghetti
2. 2 cloves garlic chopped
3. 250 packet of king oyster mushrooms
4. 250g enoki mushrooms
5. 300g chicken sliced
6. 10 broccoli florets
7. 2 TBS Graham flour
8. 1 TBS cooking oil
9. 1 TBS olive oil
10. 1 TBS white wine or sake
11. 1 TBS mirin
12. 1 TBS Hontsuyu sauce
13. Salt & pepper
14. Tbsp. soy sauce
15. 1 stalk spring onion chopped
16. A handful Nori seaweed shredded.
17. 100ml 9% cream (9% kaffe fløde)

Directions:
1. Sprinkle chicken with salt and pepper.
2. Lightly coat chicken with graham flour, and leave it in the fridge until ready to cook.
3. Blanch broccoli with hot boiling water, drain and set aside water.
4. Cook spaghetti according to the package instruction, drain and set aside.
5. Heat cooking oil on pan and fry garlic until golden on medium high heat (no. 8 on my stove)
6. Add in the chicken and fry until cooked.
7. Add in the mushrooms and fry until they are coated with oil.
8. Add wine, stir and mix well.
9. Add mirin, stir and mix well, reduce heat (no. 6 on my stove) because mirin contains sugar and can burn easily.
10. Add in Hontsuyu sauce and soya sauce, stir and mix well.
11. Add in the pasta, stir and mix well.
12. Add in the broccoli, stir and mix well.
13. Add in olive oil, stir and mix well.
14. Add 1/2 bowl water from blanching broccoli, stir and mix well.
15. Reduce heat to low (no. 5.5 on my stove) and add cream (optional)
16. Dish out, garnish with spring onions and dried seaweed and serve.

Additional Information:
Our Little FECS requested pasta for dinner a while ago. So I made this today after his piano class. I wanted a pasta with chicken, broccoli and mushrooms, but was a little bored of always preparing it the same way. I found this Japanese-Italian recipe, and couldn't wait try it. Mr. FECS and our Little FECS love it. They asked for more pasta, but I only prepared one portion for each person.

I made it healthier using wholemeal graham flour instead of just flour. But you can use flour to coat the chicken, no problem.

I prefer this pasta without cream. So for my portion, I dished it out before adding the cream. It was still equally tasty.

References:

King oyster mushrooms and garlic prepared beforehand (forgot to take picture of enoki mushrooms, but you will see it below)

Sprinkle salt & pepper to marinade the chicken

Lightly coat the chicken with flour

Heat oil in pan, fry chicken. Once the chicken is cooked, add mushrooms and fry until coated with oil. Meanwhile, start cooking your pasta separately according to package instruments.

Add wine and mirin and mix well.

Add hon tsuyu sauce.

Add soya sauce

Add in the pasta and mix well

Add olive oil

Add broccoli, stir and mix well

At this point, if you want to make a healthier dish and do not wish to add the 9% cream, you can dish it out and garnish with spring onions and dried seaweed.

Reduce heat to 6 degree celsius, add 9% cream and mix well.

Dish out and serve with mushrooms and dried seaweed.

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