Lion’s Mane Orange “Chicken” Rice Bowls
Instructions
2 1/4 cup orange juice
1 cup orange marmalade
3 tablespoon soy sauce
6 cup vegetable oil, for frying
6 cup all-purpose flour, divided
1 1/2 cup whole milk
1 1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
24 ounce Lion’s Mane mushrooms, cut into bite-sized pieces
6 cup cooked white rice, kept warm for serving
3 cup steamed broccoli florets, kept warm for serving
Directions
Combine orange juice, marmalade and soy sauce in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to medium-low and simmer until thickened, about 5 to 7 minutes. Transfer glaze to a large heat-proof bowl and set aside.
Heat vegetable oil to 350°F in a large skillet over medium-high heat. Meanwhile, combine 1 cup of flour, milk, salt and pepper in a shallow bowl. Whisk until smooth. Place remaining flour into a separate shallow bowl. Dredge mushroom pieces one at a time, first into batter mixture, then coating with flour.
Carefully place battered mushroom pieces into hot oil and fry until golden-brown and crispy, about 3 to 4 minutes per side. Remove and place onto a paper-towel-lined plate to drain.
Transfer mushrooms to bowl with reserved orange glaze, and toss to coat.
To serve, divide rice evenly among 2 bowls and top with orange-glazed mushrooms and steamed broccoli.
