Ticino food blogger Carlo Cao (@VEGALICIOUSLY) cooked for his whole family when he was 12 years old and has never stopped cooking since then. He describes cooking as his life and the occupation that fulfills him the most.
This goes in
500 g planted.chicken Nature
4 tablespoons rapeseed oil
2 tablespoons flour for dusting
2 small onions, minced
300 g mushrooms, thinly sliced
2 teaspoons lemon juice
100 ml white wine
300 ml vegetable cream or soya milk
50 ml vegetable stock
1 teaspoon red miso paste
1 teaspoon garlic powder
1 teaspoon corn flour
1 teaspoon flour
Pinch of sugar
Salt & pepper
Place planted.chicken in a large bowl, spread with 2 tablespoons of rapeseed oil and dust with flour.
Heat a tablespoon of rapeseed oil in a pan, add planted.chicken and fry for 5 minutes. Remove planted.chicken from the pan and keep warm.
Add another tablespoon of rapeseed oil to the same pan and sauté the onions lightly.
Add mushrooms and lemon juice to the pan and cook for 5 minutes.
Douse with the wine and cook for another 5-10 minutes.
Whisk cream with vegetable stock, miso paste, sugar and garlic powder in a bowl. Add to the pan, stir well and cook for another 5 minutes.