Chicken with wooden ears

Name: Chicken with wooden ears - Norica J.
Ingredients: 100 g chicken breast; 1 leek; a bunch of green garlic (5 pieces); 2 small bell peppers (I had small ones); 2 carrots; a bag of dried mushrooms (50 g); soy sauce; curry sauce; Chinese spices; half a tablespoon of flour.

Meat - Chicken with wooden ears by Norica J. - Recipia

I usually prepare this chicken with wood ear mushrooms when I'm in the mood for something quick and different from the usual menu. Generally, I use the ingredients I have on hand, but I never skip the wood ear mushrooms and curry sauce, which give it a distinct flavor. I've tested this version multiple times, so I know the details from the kitchen, not from theory. Quick Info Total time: approx. 1 hour and 20 minutes (including mushroom soaking) Effective preparation time: about 25-30 minutes Cooking time: 15-20 minutes Servings: 3-4 Difficulty: easy Type: main dish, suitable for lunch or dinner Ingredients 100 g chicken breast 1 piece of leek 1 bunch of green garlic 5 small bell peppers (or 2-3 large ones) 2 carrots 50 g dried wood ear mushrooms soy sauce (to taste, at least 2 tablespoons) curry sauce (preferably the simplest, without dubious additives) Chinese spices (pre-made blends labeled “China”) 1/2 tablespoon flour oil (for frying) salt (optional, at the end) Preparation Method 1. Start with the wood ear mushrooms. Soak them in cold water and let them hydrate for about an hour. Don’t rush this step, otherwise they will remain tough. 2. After an hour, remove them from the cold water and place them in a pot with hot water. Let them boil for about 2-3 minutes. Drain them well and set them aside. 3. Cut the chicken breast into thin strips. 4. Wash and prepare the vegetables: chop the leek and green garlic to your preference (thicker or thinner pieces), and do the same with the bell peppers and carrots. 5. Heat a wok or a large frying pan, add a little oil, and add the chicken breast. Fry on high heat for a few minutes until it turns white on all sides. Sprinkle the Chinese spices over it. Don’t overdo it at first; you can add more later to taste. 6. Remove the chicken to a separate bowl. Immediately drizzle it with a little soy sauce and curry sauce (about 1 tablespoon of each is enough at the start). Mix well and set aside. 7. If needed, add a little more oil to the wok. Add the leek and green garlic. Stir continuously over high heat for about 1 minute. They are delicate and don’t need much time. 8. Sprinkle a little more of the Chinese spice blend. 9. Add the well-drained wood ear mushrooms. Stir and pour in more curry sauce (about 1 tablespoon). Keep everything on high heat for another 2-3 minutes to absorb the flavors. 10. Add the bell peppers and carrots. Continue to stir on high heat for another 2-3 minutes. The idea is for them to remain crunchy. 11. Return the chicken to the wok, along with all the sauce from the bowl. 12. In a small bowl, dissolve half a tablespoon of flour in a little warm water (about 3 tablespoons) and add 1 tablespoon of soy sauce. Pour this mixture into the wok directly over the hot ingredients to thicken the sauce. Stir quickly to avoid lumps. 13. Keep everything on low heat, stirring gently, until you see the sauce become slightly glossy and thickens. 14. Taste and see if it needs more salt. If you don’t find it salty enough, you can add a splash of soy sauce or a little plain salt. 15. Turn off the heat. Serve while hot. Why I Make This Recipe Often It’s quite quick to make if you have the mushrooms soaked. It’s a good way to use leftover chicken breast and seasonal vegetables. It doesn’t require a side dish, but if you want, you can serve it with plain rice. I also like that the vegetables remain crunchy and don’t get mushy. Tips and Variations Tips Soak the mushrooms patiently. If you put them directly in boiling water, they won’t have the same texture. Don’t leave the vegetables on the heat for too long. Even if you think the carrots aren’t ready, they will soften slightly after you add the sauce. The Chinese spices are quite concentrated. It’s better to add a little at a time rather than have a strong flavor from the start. If you don’t want to use flour, cornstarch dissolved in water works too. Substitutions Chicken breast can be replaced with boneless thighs, but you’ll need to cook them for an extra 2-3 minutes. If you don’t have bell peppers, you can use sweet peppers instead. You can omit the leek if you don’t have it, but the flavor will be a bit less rich without it. The curry sauce from Lidl is convenient, but any simple curry sauce works. Variations You can add other mushrooms, not just wood ear mushrooms, if you want more texture variety. If you don’t have Chinese spices, you can improvise with a little ground ginger and white pepper, but the taste won’t be identical. You can also add a few pieces of green onion for a fresher flavor. Serving Ideas It can be eaten plain, as is, or with a little boiled rice on the side. No need for complicated side dishes. It’s also good the next day, quickly reheated in a pan or microwave. Frequently Asked Questions 1. Can I use fresh mushrooms instead of dried wood ear mushrooms? It won’t have the same effect. Wood ear mushrooms have a special texture, but if you can’t find them, you can use another type of fresh mushroom, keeping in mind that the sauce will be thinner and the taste different. 2. What do I do if I can’t find curry sauce? You can use a little curry powder with water or another sauce with a similar flavor (Asian wok sauce). It’s fine without curry sauce, but the taste will be less specific. 3. Can I make the recipe without flour? Yes. The flour is only there to thicken the sauce. You can use cornstarch or even skip this step if you don’t mind a thinner sauce. 4. How spicy does it turn out? It depends on the curry sauce and spices used. In the basic recipe, it’s not spicy, just flavorful. If you want, you can add a little chili. Nutritional Values (estimated) One serving has about 200-250 kcal. The chicken breast provides most of the protein (about 15-20g/serving), while the vegetables and mushrooms add fiber and very little fat. Soy sauce and curry increase the sodium content. Carbohydrates mainly come from carrots and flour. The values are estimates and can’t be exact without detailed analysis. Storage and Reheating It can be stored in the refrigerator for up to 2 days. It reheats easily in a pan, with a splash of water if the sauce has thickened too much. I don’t recommend freezing it, as the texture of the mushrooms and vegetables will suffer.

Chicken with wooden ears

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