{"id":285821,"date":"2010-11-05T13:04:00","date_gmt":"2010-11-05T12:04:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/sauteed-enokis-with-garlic-and-chicken"},"modified":"2010-11-05T13:04:00","modified_gmt":"2010-11-05T12:04:00","slug":"sauteed-enokis-with-garlic-and-chicken","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/sauteed-enokis-with-garlic-and-chicken\/","title":{"rendered":"Saut\u00e9ed Enokis with Garlic and Chicken"},"content":{"rendered":"
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\nYou may have discovered this delicious recipe in my Beijing culinary journey<\/a>. This dish is really quick to prepare and is very original thanks to its strange mushrooms. When I saw the dish arrive at the “Source” restaurant, I first thought it was pasta… I’ve analyzed the dish well to give you the recipe here! These mushrooms are for 80% cultivated in Japan, but are cooked in all Asia. <\/div>\n
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<\/a>Recipe for saut\u00e9ed enokis for 2 people:<\/p>\n

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\n-2 chicken thighs<\/span><\/b><\/div>\n
\n-6 cloves of garlic, finely chopped (sounds like a lot but it’s not!)<\/span><\/b><\/div>\n
\n-3 slices of finely chopped ginger<\/span><\/b><\/div>\n
\n-400g of enokis (it will be less when cutting the roots!)<\/span><\/b><\/div>\n
\n-2 tablespoons of oil<\/span><\/b><\/div>\n
\n-1 tablespoon of light soy sauce<\/span><\/b><\/div>\n
\n-1\/4 teaspoon of sugar<\/span><\/b><\/div>\n
\n-1 teaspoon cornstarch<\/span><\/b><\/div>\n
\n-150ml of water<\/span><\/b><\/div>\n
\n-3-4 sprigs of Chinese chives<\/span><\/b><\/div>\n
\n<\/div>\n
\nHere are the “enokis”… It is very easy to find them in Asian grocery stores. For my part, I bought them at the Paris Store in the 13th. Plus, they’re not expensive at all! Around 5\u20ac per kilo (November 2010).<\/i><\/div>\n
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\nSimply cut the base of the enokis with a knife, then separate them. <\/i><\/div>\n
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\nBone the thighs and remove the skin. <\/i><\/div>\n
\nThen cut it into very small pieces. <\/i><\/div>\n
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\nFinely chop garlic cloves and ginger. I put 6 cloves of garlic in the recipe, but the taste is not as strong as you would expect. You can put one more or less, but I think sincerely that 6 is a good number!<\/i><\/div>\n
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\nHeat the oil in a wok (or another high pan like the one in the photo) over high heat. <\/i><\/div>\n
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\nAdd the chopped chicken. <\/i><\/div>\n
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\nSaut\u00e9, turning regularly, then add the garlic and ginger. <\/i><\/div>\n
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\nWhen the garlic and ginger begin to color, add the enokis. <\/i><\/div>\n
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\nWhen the enokis become soft (3-4 minutes), add the water, sugar and soy sauce. <\/i><\/div>\n
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\nThen add the cornstarch and mix well. <\/i><\/div>\n
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\n Bernard’s advice:<\/span>
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\n<\/b> you can, to make it easier and avoid some lumps, dilute the cornstarch in the water before pouring it into the pan. <\/i><\/div>\n
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\nLet the sauce thicken for a minute, then add the Chinese chives in small pieces! <\/i><\/div>\n
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\nServe immediately with rice or as is! <\/i><\/div>\n

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\n<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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