Monday, August 22, 2011

Chicken & Brown Enkoi Mushroom & Orange Chiffon


The other day while I was shopping in town with my family, I happened to see this really lovely ingredient at the grocery department. Yes, it's lovely! It's almost like something you can find in the deep seabed....like a sea anemone. There were people crowding around the "demo lady" whom was cooking up the lovely ingredient and giving out free samples. I grabbed one and tasted it.....delicious!!! Well well, this ingredient is none other then the Enkoi mushroom. I am sure you have seen and tasted the white version before. However this time, what I saw was the brown Enkoi mushroom imported from Korea, quite special I must say. ;)
Without hesitation, I bought a couple back and was already planning how can I cook it. Since it was really fresh when I bought it, it would such a waste if I don't quickly use it soon. :P And I am sure you all know how mushrooms will become after a couple days sitting in the fridge. :oP So I decided to cook a simple dish; Saute Chicken and Enkoi Mushroom. This is a common dish which I am sure many of you out there have made it before at home.
Besides the enkoi mushrooms, I added some oyster mushrooms as well. :) Here is the recipe for Saute Chicken & Brown Enkoi Brown Mushrooms:

Ingredients:
300g chicken breast, sliced into bite size
1 pack of oyster mushrooms, about 250g
1 pack of brown enkoi mushrooms, about 220g (feel free to substitute it with white ones)
1 tbsp chopped garlic & shallots
Seasoning for chicken:
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp Chinese cooking wine (绍兴酒)
a dash of pepper
1 tbsp corn flour
Seasoning for dish:1 tbsp oyster sauce
1 tsp soy sauce
1.5 tsp sugar
a dash of sesame oil
1 tsp cornflour + 1 tbsp water for thickening

Method:

  • Marinate the chicken pieces with the seasoning for it. Let it seat for at least 15 minutes.
  • Cut the brown enkoi mushrooms from their rooms and break up the mushrooms a little so that it won't be big chunks. Do the same for the oyster mushrooms, break the mushrooms into smaller pieces. Set aside for use later.
  • In a large saute pan, add some cooking oil and add the garlic and shallot in and cook at medium fire. Cook till fragrant and add in the chicken pieces. Cook till the chicken has becomes opaque and slightly brown.
  • Add in both prepared mushrooms, follow by the seasoning for the dish. Stir well and cover for 3 to 5 minutes. Add in the thickening mixture and cook for another 30 secs. Dish up and serve while it's still warm.
A simple enough and yet delicious dish that anyone can whip up anytime of the week. :) The brown enkoi mushrooms were actually smooth on the outside and still maintain its "crunch" and bite on the inside...excellent! Matching it with chicken and another mushroom was great because of its unique texture and flavor. :) I do hope you will try this brown enkoi mushrooms the next time you see it selling in the grocer next time. :) Enjoy!!
Another dish I want to share with everyone today is a simple Orange Chiffon cake. I have been wanting to try making another chiffon for a long time and that 2 oranges seating in my fridge just seems to answer my call. ;) I was actually procrastinating whether to post this up because it seems pretty common, but after the rave reviews I had from this cake, I decided to just post it.
Bakes a 20/21/22 cm tube pan
Ingredients:

(A)

4 egg yolks
100 ml. Orange juice

15 ml. water

85 ml. corn oil

80 gm. sugar

75g Cake flour

75g plain flour
3 gm. salt


Zest of 1 orange
 
(B)

5 egg white
80 gm. sugar

Method:
  • Sieve the flours twice and set aside. Preheat the oven to 170C.
  • Place the egg yolks and sugar over a heat proof bowl over a double boiler on a gentle simmer. Using a hand beater, whisk the mixture till foamy. Then add the juice and zest and continue to whisk till ribbon stage. Remove from heat and set aside to cool for later use.
  • In another bowl, beat the egg white and cream of tartar together till foamy. Gradually add in the caster sugar while the beater whisk at high speed. When it reaches stiff peaks, stop the mixer.
  • In 3 separate portions, fold the whites into the yolk mixture till all is combined.
  • Also in 3 separate portions, sieve the flour mixture into the egg mixture and gently fold in till all the flours are not visible.
  • Pour the batter into the prepared pan and give it a light tap on the table to remove some bubbles.
  • Bake in the preheated oven for 30 minutes or till golden brown and tester comes out clean.
On the first time I made this (without tasting it yet) I was a little worried that it will be too plain on its own. So I went ahead and ice the whole cake with fresh cream and top it with some orange wedges.
With the cream it was great and I realize the cake taste great on its own too! So after this first attempt, I modified the recipe (as above) and it turned out wonderful! I was really happy with it and made consecutive 4 times to share with my parents, my neighbors and my SIL.
The citrus aroma from the orange peel and juice was a such delight and very refreshingly light cake. A keeper I must say. Please don't hesitate to make this, it will become your family favorite. Even my younger daughter whom isn't very fond of chiffon cake, love it too. :D However from now on, I think eating it plain and no extra topping already suffice for me. ;) Try it and you will know what I mean. Have a great school holiday week with your kids! ;)



20 comments:

Blessed Homemaker said...

Thanks for the reminder, I've not baked orange chiffon for the longest time.

DG said...

Yummy chicken mushroom and fluffy, lovely orange chiffon! Love to eat both!

Jess @ Bakericious said...

Bee Bee, I love your chicken & brown enkoi mushroom dish, mushroom is always my favourite. I am always tempting to make chiffon cake but it is a pain for me, I got high failure rate on chiffon. The more I am extra careful to handle the folding, the more will 出错! haiz... I will try this orange chiffon cake, hope can be soon :).

ReeseKitchen said...

Yes....I've tried the enkoi mushroom (brown one) with scallop @ Zanmai...really delicious! But never see it selling here yet..;)
I also thought of baking an orange chiffon today, but there was too many things to do, not even hv time to cook dinner..heehee..;p
Counting down to see you...^^

Anncoo said...

I love mushrooms but am allergic to mushrooms :( but I can eat your orange chiffon.. ;DD

jelena said...

What a beautiful dish with enkoi mushrooms. Chiffon looks so light!

Angie's Recipes said...

I love these enkoi mushrooms! So fresh!

Honey Bee Sweets said...

@Blessed homemaker: Will check out your blog later for the post. :)

@DG: thanks for dropping by DG. Come over, will love to serve u both. :)

@Jess: I love mushrooms too. If you see my previous post, I have one sauted mix mushrooms, that's really good too! Hope u will try it out. Yeah, I read about your "complains about making chiffon. Hey, u find one day free, come over and we can make one together, how's that?

Honey Bee Sweets said...

@Reese: Oh, Zanmai also serving that? Yum! Will go try it the next time I'm back. :) heehee, no need to bake anymore larr, just come! Bet you are gonna be enjoying yourself so much! See u real soon buddy!

@Ann: Okay Ann, stay away from the mushrooms. Don't want to get any allergic reactions. :P In that case, u get triple serving of Orange chiffon!

Honey Bee Sweets said...

@Jelena: thanks so much for dropping by! Glad u like them.

@Angie: oh yes, those mushrooms was really fresh. Now I regretted not buying more, lol!

Chef Bee said...

I don't really care for mushrooms but that dish looks amazing. The cake looks delicious. thanks

Plan B

Honey Bee Sweets said...

Thanks so much Chef B. :)

Kitchen Corner said...

Bee, this mushroom looks cute and nice! I wonder if it can be used for pasta, hope I could get one packet of this. Beside, your chiffon cake is nicely baked! I miss chiffon cake a lot!

wendyywy @ Table for 2..... or more said...

I saw these mushrooms last week while grocery shopping too.
Hesitated to buy becos I'm not sure when will I cook it.

Honey Bee Sweets said...

Thanks Grace! If you try at Scotts Isetan, maybe you can find the mushroom at the grocer section. Hmmm... If I say I will make a chiffon for you the next time we meet, it will seem like the list of things I want to make for you seems super long, lol! Guess we take one thing at a time. Take care my friend

@Wendy: Hope the next time you see this mushroom, don't pass it up. Buy back and cook it and be happy. ;)

neyeeloh said...

I like orange chiffon cake... yummy

Honey Bee Sweets said...

Thanks neyeeloh! You are very good with chiffon cake, so I am sure you can whip an orange chiffon no problem. ^v^

Pei-Lin@Dodol and Mochi said...

Hey, Bee Bee! I just cooked similar, too! But, mine was with dried shiitake mushrooms, not fresh ones. HAHA! On my blog now. ALways love mushrooms with chicken! What a comfort food!

One of the first few chiffons I baked was orange one. Thanks for the reminder!

petite nyonya said...

oh i love this mushroom. i bought it once at cold storage while in s'pore. this chicken mushroom dish looks really delicious, i must say. pour the sauce all over the rice..yum yum! chiffon cake at the end sounds perfect. i love fresh cream topping!

Honey Bee Sweets said...

Hi Pei-lin,
Is it?! Okay, will go check it out later, heehee. :D Indeed, a comfort dish to have...yummy! Really? Chiffon was always a challenge for me during my early baking days. Looks like you are a born baker girl!

Hi Joslynn!
Yes yes, that is how I serve my dish, drizzle over steam rice! Even my kids loved it very much. :)Hahaha, actually made these 2 on separate days. But yes, the day we had the chiffon was after a heavy meal and yet everyone of the family still had a slice, compliments to the chef, lol!. ;)