Sesame Chicken Stew with Shitaki Mushrooms
The Shiitake (Lentinula edodes) (from Japanese 椎茸, シイタケ (Shiitake)) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world.
More information here.
- 1 1/2 lb. boneless, skinless chicken thighs, cut into bite-size pieces
- 2 Tbs. Asian sesame oil
- 3 garlic cloves, minced
- 1 Tbsp. minced fresh ginger
- 1 tsp salt, plus more, to taste
- Freshly ground pepper, to taste
- 2 carrots, peeled and chopped
- 1 yellow onion, chopped
- 8 to 10 fresh shiitake mushrooms, remove and discard the, thinly slice the caps
- 4 cups chicken or vegetable broth
- 3 Tbsp. sesame seeds
- 3 Tbsp. soy sauce
- 1 1/2 Tbsp. cornstarch mixed with 2 Tbsp. water
- 1/4 cup chopped fresh cilantro
Season the chicken with salt and pepper. In a Dutch oven over medium-high heat, put the sesame oil. Add the chicken and cook, stirring often, until golden, about 4 minutes. Add the carrots, onion, shiitake mushrooms, garlic and ginger, season with salt and pepper, and cook until the vegetables begin to soften 3-4 minutes.
Gradually pour in the broth, add the soy sauce and bring to a boil. Cook for about 15 minutes, until the chicken is tender. Add the cornstarch mixture, and cook, stirring continuously, until the sauce thickens, about 30 seconds. Stir in the sesame seeds and chopped cilantro and serve hot.
This post is dedicated to my friend Nami from Just One Cookbook.