Oyster mushroom and chicken chowder
This rich, aromatic chowder blends succulent chicken and oyster mushrooms with fragrant Kikkoman Soy Sauce, cream, and Hokkaido squash, seasoned to perfection with cumin, bay leaf and black pepper.
Ingredients
Preparation
Step 1
700 ml water – 75 ml Kikkoman Naturally Brewed Soy Sauce – 50 ml dry white wine – 1 bay leaf – 1 tsp cumin – 1 tsp black peppercorns – 350 g chicken breast fillet
Mix the water, Kikkoman Soy Sauce, wine and spices and bring to the boil in a saucepan. Prick the chicken fillet several times with a fork, add to the saucepan and simmer for approx. 15 minutes. Then, drain it and reserve 500 ml of the cooking stock.
Step 2
2 tbsp vegetable oil – 1 diced onion – 1 crushed garlic clove – 250 g diced Hokkaido squash – 150 g diced oyster mushrooms
Heat the oil in a pan and fry the onion, garlic, squash and oyster mushrooms for about 3 minutes. Deglaze with the reserved stock, bring to the boil and simmer for approx. 10 minutes.
Step 3
2 tbsp wheat flour, type 405 – 100 ml cream (with at least 30% fat content) – 1 tbsp freshly chopped parsley
Finely shred the chicken breast fillet and add it to the vegetables. Mix the cream with the flour in a cup and add to the chowder, then bring to the boil while stirring. Serve sprinkled with the fresh parsley.
Tip:
Tastes great with freshly toasted baguette
Recipe-ID: 1385
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700 ml water – 75 ml Kikkoman Naturally Brewed Soy Sauce – 50 ml dry white wine – 1 bay leaf – 1 tsp cumin – 1 tsp black peppercorns – 350 g chicken breast fillet
Mix the water, Kikkoman Soy Sauce, wine and spices and bring to the boil in a saucepan. Prick the chicken fillet several times with a fork, add to the saucepan and simmer for approx. 15 minutes. Then, drain it and reserve 500 ml of the cooking stock.
2 tbsp vegetable oil – 1 diced onion – 1 crushed garlic clove – 250 g diced Hokkaido squash – 150 g diced oyster mushrooms
Heat the oil in a pan and fry the onion, garlic, squash and oyster mushrooms for about 3 minutes. Deglaze with the reserved stock, bring to the boil and simmer for approx. 10 minutes.
2 tbsp wheat flour, type 405 – 100 ml cream (with at least 30% fat content) – 1 tbsp freshly chopped parsley
Finely shred the chicken breast fillet and add it to the vegetables. Mix the cream with the flour in a cup and add to the chowder, then bring to the boil while stirring. Serve sprinkled with the fresh parsley.
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