Shiitake and Chicken Pho
Vietnamese Pho becomes even tastier when you use shiitake soaking liquid! Guanylate of Shiitake enhances the Umami of other ingredients. So every Asian dish will be more delicious than usual by Shiitake. Please give it a try! The chicken will turn out to be moist and not dry at all by bringing the chicken with salt and sugar.
Recipe provided by Hattori Nutrition College
Ingredients
(serves 2)
-
4 small pieces
Dried Shiitake mushrooms
-
1 piece (300 grams)
Chicken breast
-
1/2 tsp
Salt
-
1/2 tsp
Sugar
-
1/2 cup
Shiitake soaking liquid
-
1 Tbsp
Sake - A
-
3 cups
Water - A
-
1 wedge (8 grams)
Ginger (sliced)- A
-
1 tsp
Sugar -B
-
1 tsp
Salt -B
-
1/2 Tbsp
Nam pla -B
-
1/2 bag (70 grams)
Bean sprouts
-
1/4
Red onion (thinly sliced)
-
1 stalk
Thin green onion (sliced diagonally)
-
as needed
Cilantro
-
150 g
Pho noodles
-
1/4
Lemon
-
Steps
1
Rinse dried Shiitake mushrooms and soak in water to rehydrate and then cut into bite-sized pieces.
2
Rub salt and sugar into the chicken and leave overnight. (Minimum of 2 - 3 hours)
3
Add ingredients marked A to a pot and add Shiitake soaking liquid to the shiitake and chicken and bring to a boil.
4
After bringing to a boil, simmer for 10 minutes over low heat, turn off heat and let chicken and shiitake cool in the stock.
5
Remove Shiitake and chicken and cut into bite-sized pieces. Strain the boiling liquid in a sieve and season with B ingredients.
6
Boil pho noodles as directed on the package and drain well.
7
Add pho noodles into a bowl and top with blanched bean sprouts, sliced red onions, green onions, and cilantro. Add the hot soup from 5). Squeeze lemon juice as desired.
