For mushroom lovers

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Introducing a new dish which subscribers may find in our 10 and 15 meal packs in the coming week: Chinese Braised Chicken & Mixed Mushrooms. Tender skinless chicken thigh morsels are slowly braised together with a mushroom medley (shiitake, king, oyster mushrooms and strips of black fungus) in a velvety sauce of soy, coconut aminos, sesame oil, ginger and garlic.

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It pairs nicely with steamed white rice &/or roast cauliflower. To roast cauliflower, wash and cut into florets. Place on a baking tray greased with oil (I love to use Cobram Estate’s garlic-infused extra virgin) and bake for around 20 minutes, turning once, until somewhat singed and caramelised.

Nutritional Information

Per 380g serve
387 calories
51.4 grams protein, 7.9g carbs, 14.8g fats

Ingredients

Skinless chicken thighs, mushrooms (king, shiitake, oyster, black fungus), onions, chinese cabbage (wombok), chicken stock, ginger, garlic, gluten-free soy sauce, coconut aminos, sherry, sesame oil, tapioca starch, salt, ghee, pepper.

by Lorinda Seto

2 thoughts on “For mushroom lovers

    • Lorinda Seto says:

      Hi Lorraine,
      Coconut aminos are used as an alternative to soy sauce. They are often used in paleo recipes because of the ‘no soy’ rule for paleo, and is suitable for those with gluten sensitivities. It is a dark brown liquid, tastes savoury, similar to soy sauce. However it is difficult to find in Australia.

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