Pine Nut Mushrooms
The shiitake mushrooms are savory, and the pine nuts are fragrant.
Ingredients
pine nuts
50 g
rehydrated shiitake mushrooms (cut large ones in half, small ones can be left whole)
500 g
scallion-ginger oil
100 g
chicken fat
5 g
salt
4 g
MSG
4 g
sugar
25 g
wet cornstarch (thinned)
15 g
caramel color
a pinch
chicken broth
250 g
cooking wine
to taste
Instructions
1
Step 1
Cut the large shiitake mushrooms in half; small ones can be left whole.
2
Step 2
Heat the scallion-ginger oil in a wok, fry the pine nuts until fragrant, then add the chicken broth, cooking wine, sugar, and salt. Use the caramel color to adjust the broth to a golden hue. Add the MSG and shiitake mushrooms to the broth and simmer over low heat for 15 minutes. Thicken with the thinned wet cornstarch, drizzle with the chicken fat, and serve.
