Chicken Oriental Burgers With Grilled Shiitake Food

ASIAN CHICKEN BURGERS

Steps:

• Heat the oil and fry the onion, ginger, garlic and chili for a 2-3 minutes, add the mushrooms for the last minute.
• Set aside to cool.
• Mix the ground chicken with all the other ingredients and the cooled onion mixture, shape into 4 or 6 burgers.
• Fry them in some oil on a medium fire for several minutes on each side until done and browned.
• Serve as suggested in the recipe-intro or use your own ideas.

GRILLED CHICKEN WITH BOK CHOY, SHIITAKE MUSHROOMS, AND RADISHES

Steps:

• Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.
• Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.
• Do ahead
• Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
• Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
• Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Noodle Salad.
• Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.
• Editor's note: This recipe has been updated as a part of our archive repair project.

CHICKEN ORIENTAL BURGERS WITH GRILLED SHIITAKE

Steps:

• To make the basting sauce: combine all the basting sauce ingredients in a small fire-proof saucepan; mix well and set aside.
• Preprare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
• To make the patties: toast the sesame seeds in a dry pan on the grill; let cool and then combine with the chicken, hoisin sauce, cilantro, green onion, ginger juice, tamari, cornstarch, garlic powder, sesame oil, chile oil, and pepper in a large mixing bowl.
• Handle the meat as little as possible to prevent compacting it; but mix ingredients well.
• Divide meat mixture into 6 equal portions and form portions into patties to fit the rolls.
• When the grill is ready, brush the grill rack with vegetable oil.
• Place the patties on the rack, cover, and cook about 4 minutes on each side (or until the juices run clear), basting frequently with the sauce.
• Brush the mushrooms with the sesame oil and grill alongside the patties, turning frequently and brushing with the sauce, about 10 minutes or until tender.
• During the last few minutes of cooking, brush the cut side of the rolls with melted butter and place, cut side down, on the outer edges of the rack to toast lightly.
• Place the saucepan on the grill and bring the remaining basting sauce to a boil.
• To assemble: cut each mushroom into 4 wedges.
• Brush the basting sauce on the cut sides of the rolls.
• On each roll bottom, place a patty and 4 mushroom wedges.
• Add the roll tops and serve.