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The
Wisconsin Mycological Society | Chicken
and Cauliflower in Cream Sauce
Ingredients (4 servings):
2 chicken, inner breast fillets
200g cauliflower
100g Maitake mushrooms
6 asparagus, canned
1-2 green onions
ginger, as required
vinegar,
as required
salt, as required
salad oil, as required
Chicken
Fillet Marinade:
1 TBSP sake rice wine
a dash of salt
a dash of pepper
1 TSP powdered starch
Seasonings (to be heated):
300cc water
150cc milk
2 TBSP fresh cream
1 TBSP sake rice wine
2/3 TSP salt
a dash of pepper
powdered starch dissolved in water, as required
1 TBSP
salad oil
Recipe:
1. Cut and separate the cauliflower into bite-sized
pieces. With your hands,
tear the Maitake mushrooms at random. Cut the asparagus
in halves. Cut the
green onions at random, and the ginger into thin strips.
2. Take out the chicken tendons and cut the fillets into thin strips. Add
the seasonings to the chicken fillet strips and pour the marinade over it.
3. In boiling water, add a dash each of vinegar, salad oil and salt. Boil
the cauliflower, remove and set aside.
4. Boil the Maitake mushrooms briefly,
remove and set aside.
5. Add the chicken strips one at a time, and briefly
boil. Remove and set
aside.
6. In a wok, heat 2 TBSP of salad oil. Fry
the green onions and ginger. When
you can smell the aroma, add the water,
cauliflower, Maitake mushrooms, and
chicken fillet strips. Add sake, salt
and pepper to taste. Heat once again.
Then add the asparagus, milk, and fresh
cream and heat briefly. Thicken with
powdered starch dissolved in water, and
stir in salad oil. Transfer to a
serving dish.
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