Shiitake and Chicken Pho
Shiitake and Chicken Pho
Vietnamese Pho becomes even tastier when you use shiitake soaking liquid! Guanylate of Shiitake enhances the Umami of other ingredients. So every Asian dish will be more delicious than usual by Shiitake. Please give it a try! The chicken will turn out to be moist and not dry at all by bringing the chicken with salt and sugar.
Recipe provided by Hattori Nutrition College
(serves 2)
- Dried shiitake mushrooms
- 4 small pieces
- Chicken breast
- 1 piece (300 grams)
- Salt
- 1/2 teaspoon
- Sugar
- 1/2 teaspoon
- Shiitake soaking liquid
- 1/2 cup
- Sake ●
- 1 tablespoon
- Water ●
- 3 cups
- Ginger (sliced) ●
- 1 wedge (8 grams)
- Sugar ◎
- 1 teaspoon
- Salt ◎
- 1 teaspoon
- Nam pla ◎
- 1/2 tablespoon
- Bean sprouts
- 1/2 bag (70 grams)
- Red onion (thinly sliced)
- 1/4
- Thin green onion (sliced diagonally)
- 1 stalk
- Cilantro
- as needed
- Pho noodles
- 150 grams
- Lemon
- 1/4
Rinse dried shiitake mushrooms and soak in water to rehydrate and then cut into bite-sized pieces.
Rub salt and sugar into the chicken and leave overnight. (Minimum of 2 - 3 hours)
Add ingredients marked ● to a pot and add shiitake soaking liquid to the shiitake and chicken and bring to a boil.
After bringing to a boil, simmer for 10 minutes over low heat, turn off heat and let chicken and shiitake cool in the stock.
Remove shiitake and chicken and cut into bite-sized pieces. Strain the boiling liquid in a sieve and season with ◎ ingredients.
Boil pho noodles as directed on the package and drain well.
Add pho noodles into a bowl and top with blanched bean sprouts, sliced red onions, green onions, and cilantro. Add the hot soup from 5). Squeeze lemon juice as desired.