ds o wo ra e th mpu f o te n ke oom c i r Ch ush m
This recipe took Mina 20 minutes to make after we’d finished our walk, she used the Chicken of the Woods which we had found in abundance. It tastes delicious and is simple to recreate . Main ingredients 500g of Chicken of the Woods 2 tablespoons of fish sauce 3 cups of vegetable oil bunch of watercress 2 limes Batter 2 and a half cups of rice flour 2 tablespoons of plain flour 1 tablespoon of corn flour 300ml of chilled water Salt and Chilli seasoning A tablespoon of sechuan peppercorns A tablespoon of white peppercorns A tablespoon of black peppercorns And six tablespoons of sea salt Green chilli dip A third of a cup of soy sauce One and a half tablespoons of sweet soy sauce A table spoon of lemon juice (or rice vinegar) Four chopped green chillis (deseeded) and a quarter of a teaspoon of ground white pepper
1. Make the salt and pepper seasoning first. The ingredients will make more then you need, but can be kept for at least two weeks. Dry roast all the ingredients until fragrant. Remove from the heat and ground using a pestel and mortar into a fine powder 2. Next prepare the chicken of the wood by cutting it into strips and frying gently in butter 3. Put the fish sauce on the chicken of the wood and put in fridge while preparing the rest 4. To make the soy dip, combine all the ingedients and set aside 5. For the batter, sift the flour into a bowl and slowly add the chilled water until you have a smooth consistency, with no lumps — you might not need to use all the water 6. Heat the oil in a wok to a high temperature and dip the chicken of the woods in the batter then put it in the hot oil (you may need to do this in two batches) 7. Once the mushroom is browned, remove and drain on paper towels and season with the salt and pepper mix 8. Garnish with limes and serve with watercress
ENJOY