Chicken In Soy Mushroom Sauce Food

CHICKEN IN SOY MUSHROOM SAUCE

Steps:

• Soak the mushrooms in a little boiling water, around 1/4 cup, for twenty mins.
• Drain, reserving the liquid.
• Remove the stalks and slice mushrooms thinly.
• Combine soy, rice wine, sesame oil and ginger in a bowl.
• Add chicken and coat well.
• Marinade in the fridge for at least one hour.
• Bring a pot or wok filled with water to boil.
• The steamer is to sit on top, so select one that fits.
• Line a bamboo steamer with baking paper.
• Place chicken in steamer, reserving marinade.
• Put lid on and place over the boiling water.
• Steam for six minutes.
• Turn over and steam for an additional six minutes.
• While this is happening, prepare the bok choy.
• Wash it very well to remove all grit.
• Slice it into quarters lengthwise.
• Top the chicken with the bok choy, and steam for an additional 3 minutes.
• Do not overcook.
• Combine reserved marinade and mushroom liquid and mushrooms in a small saucepan.
• Boil for two to three minutes.
• Add enough stock to cornflour to make a smooth paste.
• Add paste and remaining stock to saucepan.
• Stir over a medium heat for 2 minutes, until sauce thickens.
• Serve on a bed of rice, and bok choy.
• Arrange mushrooms decoratively on the chicken and drizzle with the sauce.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.