Table of contents:
Mushroom pickle in chicken broth
4 servings
A simple, but delicious and quite satisfying recipe based on chicken backs, salted mushrooms and potatoes.
|
Boil chicken backs until tender, remembering to skim off the foam. Strain the broth and add the potatoes and salted mushrooms, cut into strips. Fry finely chopped onion and coarsely grated carrots in vegetable oil until light yellow. Add flour and stir in the soy sauce with constant stirring. When the potatoes are cooked in the broth, add the onions, carrots, bay leaves and salt to taste.
