Recipes
Photo by Amy Taber
Ingredients
2 boneless, skinless chicken breasts, fine julienne
1 large yellow onion, sliced
6 slices of ginger
2 cups torn maitakes
1 small whole bamboo shoot, fresh is ideal, but canned is fine, soak in water and rinse thoroughly, julienne
1 cup Wanjashan naturally brewed rice vinegar
3 tablespoons Wanjashan Worcestershire sauce
1 quart chicken stock
3 stalks scallions, thinly sliced for garnish
1 teaspoon sesame oil
canola oil for cooking
Kosher salt and freshly finely ground white pepper to taste
Directions
In a large stock pot coated lightly with oil, sear the chicken and season. Set aside. In same pot, add onion, ginger, maitakes and bamboo shoots. Deglaze with naturally brewed rice vinegar and naturally brewed Worcestershire sauce and add chicken stock. Bring to a simmer and check for flavor. Add the chicken back, scallions and sesame oil. Season and check for flavor again. Serve in bowls.
Pairing notes
Ming's Maitake Coffee Ming's Blue Ginger Blend Coffee from Rao's fortified with Yukiguni maitake mushrooms for their immune-boosting properties. Available at the ming.com store and Blue Ginger.
Tsingtao Beer Crisp, slightly malty flavor and nutty sweet taste which complements spicy or flavorful Asian cuisine. Brewed with the finest all-natural ingredients including domestically-grown hops, high quality barley and spring water from China's Laoshan mountain region.
Cooking Tips
Prepping Mushrooms
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