Chef John's Cooking Class | King Oyster Mushroom Bowl With Braised Chicken - Taste Show

King Oyster Mushroom Bowl with Braised Chicken is a staple dish that combines both meat and vegetables and involves frying, boiling, and steaming the ingredients. After this process, both the mushrooms and the chicken will have soaked up each other’s flavor, and the ultimate texture is silky smooth with distinctive umami.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot with boiling water, add a pinch of salt, and blanch king oyster mushroom.

Step 2

Deep fry garlic cloves at 280°F/140°C until light brown.

Step 3

Marinate chicken with 1 tbsp soy sauce. Deep-fry chicken at about 300-340°F/150-170°C until golden brown.

Step 4

In a wok over medium heat, add oil, green onion, chicken meat, water, oyster mushroom, soy sauce, sugar, star anise, five-spice powder, and oyster sauce. Stir fry to mix well. Cover and stew for 30 minutes. Then set aside to cool. Take out the oyster mushroom and refrigerate for 2 hours.

Step 5

Thinly slice the chicken into ¼ inch (0.5cm) thick slices.

Step 6

Slice the braised king oyster mushroom into ⅛ inch (0.25 cm) thin slices lengthwise.

Step 7

In a large bowl, put shiitake mushroom upside down in the center of the bottom.

Step 8

Arrange the king oyster slices nicely covering the entire bottom of the bowl.

Step 9

Add in chicken slices, star anise, green onion.

Step 10

Steam for 15 minutes.

Step 11

Put a serving plate upside down on top of the bowl, then turn over. Lift the bowl and serve

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