Tempura of chicken fillet and shiitake

Name: tempura of chicken fillet and shiitake
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 teaspoon canjit turmeric; 3 teaspoons tamarind paste pot a 225 g; 5 tablespoons Japanese soy sauce; 400 g chicken breast in strips; 200 g shii takes; 1 business suit tempuramix 150 g; 200 ml icecold water; 1 tray steam vegetables green vegetable mix 300 g, frozen; oil for frying

A tasty recipe. The main course contains the following ingredients: poultry, koenjit (turmeric), tamarind paste (pot a 225 g), Japanese soy sauce, chicken fillet (in strips), shiitake, tempura mix (150 g), ice cold water, steam vegetables green vegetable mix (300 g, frozen) and oil for frying.

Ingredients

Kitchen Stuff

frying pan

Directions

Mix turmeric, 1 tsp tamarind and 1 tbsp soy sauce with chicken breast and leave to soak for 15 min.
Heat frying pan to 175 ° C. Remove from shii-take stalks. In bowl of tempura flour stir with 200 ml of ice cold water until batter. Fill chicken fillet and shiitake in 3-4 separate portions quickly and fry in 3 min. Always add the next portion just before frying! Drain Tempura on kitchen paper. In the meantime, microwave green vegetable mix according to the instructions for the cooking times. Stir the remainder of soy sauce with the remainder of tamarind. Distribute vegetable mix over four plates and put chicken and mushrooms next to it. Soy mixture as a dipping sauce.