Pairs well with Spicy Chicken Thigh Mushroom Salad
Spicy Chicken Thigh Mushroom Salad
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A super rich and spicy salad featuring king oyster mushrooms with garlic oil, oyster sauce, soy sauce, and chili, garnished with coriander and green onion. Served as an appetizer and pairs well with Phung shrimp cake.
00:10:00 total
Serves 4
easy
Sides / Appetizer
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Ingredients
- king oyster mushroom - 400g (remove roots, wash, slice)
- minced garlic - 1 tbsp (for frying to make garlic oil)
- coriander - watch the video to see (chopped, to taste)
- chillies - watch the video to see (sliced, to taste)
- green onion - watch the video to see (chopped)
- roasted sesame seeds - 1 tsp (to garnish)
- chilli powder - 1 tsp (to make it spicy)
- soy sauce - 1 tbsp (for seasoning)
- sugar - 1 tsp (to balance flavors)
- mushroom oyster sauce - 1 tbsp (for umami flavor)
- vinegar - 1 tsp (adds acidity)
Instructions
- Prepare Mushrooms: Remove the roots of the king oyster mushrooms, wash them, and slice into strips.
- Blanch Mushrooms: Put the sliced mushrooms into boiling water and blanch for about 5 minutes. Remove and let cool.
- Make Garlic Oil: Fry minced garlic in a pan until fragrant to create garlic oil.
- Combine Ingredients: Place the cooled mushrooms in a bowl. Add the garlic oil, oyster sauce, soy sauce, sugar, roasted sesame seeds, chopped green onion, chili powder, vinegar, coriander, and sliced chili.
- Mix and Serve: Mix all ingredients well. Serve the spicy mushroom salad as an appetizer, optionally with Phung shrimp cake.
