When matsutake is on the menu I usually stick to traditional Japanese dishes, such as Sukiyaki and Gohan. This time I went with spicy Sichuan.
Land of Plenty, a treasure trove of Sichuan recipes, adding my own forager's twist. Let's see. So far I've made Fish-fragrant Geoduck with Morels, Dry-fried Chicken with Fiddleheads, Sea-flavored Noodles with Porcini, and a few Kung Pao dinner party dishes with geoducks and morels that disappeared before I could get photographs for the blog.
This recipe is based on Dunlop's Chicken with Vinegar, with a few tweaks. Obviously the inclusion of matsutake is the biggest change. Also, I added dried red chili peppers and substituted chili bean sauce for pickled chili paste (which I'd like to try next time). The textures of the three main ingredients—chicken, matsutake, and celery—work in harmony, with all of them velvety smooth but with varying resistance to the tooth. The egg-battered chicken is tender as all get-out, and the matsutake mushrooms make an aromatic accompaniment that is in keeping with the original recipe, their spicy flavor mixing with the chili peppers and black vinegar in a way that amplifies the overall dish.
I guess everyone liked it because there were no leftovers.
1/2 lb (or more) matsutake, sliced 1/4-inch thin by 1-inch
3 celery stalks, diced into 1/2-inch pieces
1 heaping tbsp garlic, diced
1 heaping tbsp ginger, diced
2 tbsp chili bean sauce
2 scallions, thinly sliced
1 handful dried red chili peppers
1 1/2 cups peanut oil
1 1/2 tsp Shaoxing rice wine
1/2 tsp salt
2 tbsp egg white
3 tbsp cornstarch
1 1/2 tsp white sugar
2 tsp Chinese black vinegar
1/4 tsp salt
1 tsp Shaoxing rice wine
1 1/2 tsp cornstarch
3 tbsp chicken stock
1. After dicing chicken, mix with marinade in a bowl. Set aside.
2. Mix the sauce in a small bowl.
3. Add batter ingredients to marinated chicken and stir well in one direction.
4. Heat 1 1/2 cups peanut oil in wok over medium flame. Add the chicken and then the celery. Prod with chopstick to eparate chicken pieces and cook until just white. Remove chicken and celery from wok with slotted spoon. Drain all but 2 to 3 tablespoons of oil.
5. Return wok to high heat and add matsutake. Cook 5 minutes or so, stirring occasionally, and then remove with a slotted spoon.
6. Add chili sauce to wok, stirring, and cook 30 seconds. Stir in garlic, ginger, and chili peppers and cook another 30 seconds before returning chicken, celery, and matsutake to wok. Give the sauce a quick stir and add to wok. Cook all together another minute or two until sauce thickens. Serve immediately over rice.
Serves 4 with rice and another dish.