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| Mushroom
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| 2 lb sliced
boneless chicken uncooked (about 6-8 thighs) 4 Tbsp. white miso paste 1 Tbsp Cho Jang hot sauce 1/2 medium onion 2 cans (14 oz.) chicken broth 1 cup sliced shiitake mushrooms (hydrated than drained) 1 can straw mushrooms 1 can button mushrooms 2 bundles long rice (hydrated than drained) Marinate chicken in miso and Cho Jang sauce for 30 minutes. Saute onions in about 1 Tbsp oil in 6 qt. pot. Add chicken and miso/hot sauce to pot and brown being careful not burn. Add chicken broth. Stir well and bring to a boil. Add mushrooms. (you can use liquid from canned mushrooms..omit liquid for low salt recipe) Stir well and bring to a boil. Adjust miso and Cho Jang hot sauce to taste. Add drained long rice. Bring to boil again. Simmer for 30 minutes. Enjoy!!! Serves 6-8 Optional: Add 1 can well rinsed (to remove starchiness) water chestnuts and/or baby corn. Garnish with choice of: Watercress, bean sprouts, green onions, Chinese parsley (cilantro) etc. JMR Note: Recipe works well if you use at least 3 different kinds of mushroom, i.e. you can substitute button mushrooms with portabella mushrooms or oyster mushrooms. I would keep the shiitake mushrooms, however, as it gives it it's unique flavor. |
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