Chicken and shi­itake let­tuce cups

Better Homes and Gardens (Australia) - - Fabulous Food -

A sim­ple buildy­our­self meal that is big on gor­geous Asian flavours.

Prepa­ra­tion time 20 mins Cook­ing time 30 mins Serves 4

250g fresh shi­itake mush­rooms,

cut into quar­ters

100ml Shaox­ing wine (Chi­nese

cook­ing wine)

10cm piece gin­ger, cut into


4 gar­lic cloves, crushed

¼ cup light soy sauce

2 Tbsp honey

1 Tbsp sesame seeds, plus

2 Tbsp ex­tra, toasted, to serve 1 tsp sesame oil

8 chicken thigh fil­lets

2 cups cooked rice, to serve 16 baby gem let­tuce leaves,

to serve

STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Place mush­rooms, wine, gin­ger, gar­lic, soy, honey, sesame seeds and oil in a large bak­ing dish. Stir to com­bine.

STEP 2 Add chicken to the dish and toss to coat. Bake for 30 min­utes or un­til chicken is cooked through. Set aside for 5 min­utes be­fore re­mov­ing chicken from dish and thickly slic­ing. Re­turn chicken to dish and toss to coat in the juices.

STEP 3 Ar­range chicken, mush­room mix­ture, rice and let­tuce leaves on a large serv­ing plat­ter. To serve, fill let­tuce leaves with rice and chicken mix­ture. Top with ex­tra sesame seeds.

Chicken and shi­itake let­tuce cups

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