Chicken In Soy Mushroom Sauce Food

CHICKEN RICE BOWL WITH SOY-MUSHROOM SAUCE

Steps:

• Bring the water for the rice to a boil in a large saucepan. Add a pinch of salt and stir in the rice.
• Reduce the heat to medium-low to keep the mixture at a slow simmer. Cover tightly and cook until the rice is tender but not mushy, 30 to 35 minutes. Remove from the heat and set aside until ready to serve.
• Place the chicken, 1/3 of the scallions, 1/3 of the garlic and all of the ginger in a wok or large skillet.
• Add the chicken broth and bring the mixture to a simmer over medium heat (do not boil).
• Continue cooking, turning several times, until the chicken is tender and cooked through, 6 to 8 minutes.
• Transfer the chicken to a cutting board and strain the broth into a measuring cup and discard the solids.
• Once the chicken has cooled enough to handle, shred it into bite-sized pieces, transfer to a bowl and toss with 2 teaspoons of the sesame oil. Set aside.
• Wipe any excess moisture from the skillet and heat the vegetable oil over medium-high heat.
• Add the remaining garlic and stir-fry for 30 seconds. Add the mushrooms, cook for another minute, then add the soy sauce and sugar.
• Continue cooking for 2 minutes, then stir in 3/4 cup of the reserved broth.
• Bring the mixture to a simmer, then slowly add the beaten egg, stirring continuously until the sauce has thickened.
• Add the remaining scallions and sesame oil along with a few grinds of black pepper. Remove from the heat.
• To serve, fluff the rice with a fork and place a portion in each of 4 serving bowls. Top with a portion of shredded chicken and spoon the mushroom sauce over the top.
• Garnish with a little more black pepper and serve immediately.

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.

SOY SAUCE CHICKEN WITH SHIITAKE MUSHROOMS

Steps:

• Mix together the marinade ingredients. Make 2 or 3 diagonal cuts on each side of the chicken thighs. Place the thighs in a large resealable plastic bag and add the marinade. (Use 2 bags and split the marinade in half if necessary.) Marinate the chicken in the refrigerator for 4 hours or longer, moving the bag occasionally to make sure all the thighs are coated in the marinade. Remove the chicken and reserve the marinade.
• While the chicken is marinating, soften the dried shiitake mushrooms by soaking in hot water for about 30 minutes. Squeeze out any excess water. Cut off the stems and cut the caps in half.
• In a large saucepan, heat the olive oil over medium heat. Add the chicken thighs and cook for 5 to 6 minutes until browned, turning over once. Add the onion and saute until softened (about 5 minutes). At the same time, you are browning the chicken and cooking the onions, bring the reserved marinade to boil in a small saucepan. Boil the marinade for 5 minutes.
• Add the marinade and the dried mushrooms to the chicken and onions. Season with salt and freshly ground black or white pepper if desired. Simmer, uncovered, on low heat for 30 minutes, or until the chicken is cooked through, adding water if needed. Serve soy sauce chicken hot over steamed rice.

SOY CHICKEN WITH MUSHROOMS & SPINACH

Steps:

• Place chicken in a glass dish. Drizzle with 2 tablespoons of soy sauce; turn to coat. Cover with plastic food wrap. Chill for 15 minutes to marinate.
• Combine remaining soy sauce wih oyster sauce, juice, oil, half the coriander, ginger, garlic, and 2 tablespoons water in a small jug.
• Heat a char grill on high. Add chicken; cook for 4 minutes on each side, or until cooked. Transfer to a plate. Cover with foil and let rest for 5 minutes.
• Meanwhile, heat a large frying panover moderate heat. Spray mushrooms with oil. Add mushrooms to pan; cook and stir for 3 minutes. Add sauce mixture; bring to boil. Add spinach. Cover; cook for 1-2 minutes, shaking pan occasionally, or until spinach wilts. Remove from heat.
• Spoon spinach mixture among serving plates. Top with chicken; sprinkle with the remaining coriander and chilli.

SIMPLE SOY SAUCE CHICKEN

Steps:

• Combine chicken pieces, Italian salad dressing, mushrooms, water, soy sauce, dried minced onion, brown sugar, garlic powder, and black pepper in a heavy skillet or Dutch oven over low heat. Cover and simmer until chicken is very tender, about 45 minutes. Serve over hot cooked rice.

SOY SAUCE CHICKEN

Steps:

• Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
• Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
• Place chicken on a platter and sprinkle with chopped green onions.

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.

CHICKEN AND BROCCOLI WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 375F degrees.
• Cook broccoli according to package directions.(I use a little more)This recipe can be made with asparagus instead of broccoli.
• Mix margarine and flour together in saucepan.
• Cook briefly over medium heat.
• Blend in chicken broth,stirring constantly until thickened and smooth.
• Stir in mushrooms and their liquid.
• Season to taste.(I use garlic powder and season salt.Also I make twice as much sauce).
• Place cooked broccoli pieces in a shallow pan.
• Cover with sliced chicken and pour mushroom sauce over all.
• Top with parsley and bread crumbs.( I use more bread crumbs than recipe calls for.).
• Bake, uncovered,15 to 25 minutes, or until bubbly and brown on top.