by Jill Dupleix published in Delicious magazine June 2006. Edited to be for 2 not 4.
- 4 dried shiitake mushrooms
- 1/2 tps sesame oil
- 2 skinless chicken breasts
- 1/2 carrot
- 110 gms young leaf spinach
- rice to serve
- 50 gms enoki mushrooms
- 100 ml sake
- 100 ml mirin
- 150 ml chicken stock
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1/2 tbsp caster sugar
Soak the dried mushrooms in 150 ml boiling water for 20 minutes.
Rub the oil and 1/4 tsp salt into the chicken.
Matchstick the carrot.
Drain the mushrooms (use the water in with the chicken stock if you want), slice and discard stems.
Make the broth: heat sake and mirin till bubbling and flame.
Stir in stock, soy sauces and sugar. Simmer for 2 minutes to dissolve sugar.
Poach chicken and dried mushrooms for about 20 minutes or until cooked through.
Add carrot, cook 1 minute. Remove from heat.
Cook spinach in dry pan with just the clinging washing water until just wilted.
Lift out chicken and slice.
Spoon some broth into a soup plate, add rice portion and chicken slices. Add spinach, top with cooked mushrooms and carrots. Dip enoki briefly in warm broth and put on top. Drizzle last broth over to serve.
Claims 387 cals per serving – I would probably use less rice (she says 225 gms boiled rice for 4, that's a lot for us now), and maybe Splenda instead of sugar, which would bring it down a bit. Also we're not big cooked spinach fans, I might go for a small portion of fresh seaweed or Chinese leaf or steamed baby pak-choi instead.