Chicken Shiitake And Bok Choy Soup Food

CHICKEN, BOK CHOY AND SHIITAKE CHOW MEIN

Steps:

• In a large bowl, dissolve the cornstarch in the shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal. Mix in the chicken and marinate for at least 2-hours, preferably overnight. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes. Add back the shiitakes and the noodles. Completely coat and heat the noodles. Check for seasoning.

BOK CHOY AND SHIITAKES

Steps:

• Soak 12 dried shiitake mushrooms in hot water, 30 minutes. Remove the stems. Boil 4 quartered heads bok choy, 2 minutes. Stir-fry 1 minced garlic clove in peanut oil, then add the mushrooms and some thinly sliced jicama; stir-fry 1 minute. Add 2 tablespoons each oyster sauce and mirin (sweet rice wine) and 1 cup chicken broth; cover and cook, 5 minutes. Add 2 teaspoons cornstarch mixed with a splash of water, then the bok choy; stir-fry 2 minutes.

CHICKEN, SHIITAKE AND BOK CHOY SOUP

Steps:

• Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.
• Ladle soup into bowls. Sprinkle with green onions and serve.
• *Available at Asian markets and in the Asian foods section of many supermarkets.

MUSHROOM BOK CHOY SOUP

Steps:

• Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.

GLAZED SHIITAKES WITH BOK CHOY

Steps:

• Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
• Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
• Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.

CHICKEN AND BOK CHOY SOUP

Steps:

• Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.

CHICKEN AND BOK CHOY SOUP

Steps:

• Chop the onion and garlic in the food processor.
• Fry the onion and garlic in the oil.
• Chop the chicken breast into cubes and then add to the food processor and pulse to get ground/minced chicken. Alternatively, you can buy chicken mince and chop the onion finely. I like to know what has gone into my chicken mince!
• Add to the onion and stir to brown the chicken.
• Add the vegetable stock (you could use chicken stock if you have it), a good pinch of salt, grind of pepper and the soy sauce.
• Twist the leaves off the Bok Choy (I find that easier and quicker than chopping them).
• Rinse any dirt off the ribs and chop coarsely. Add to the soup.
• Simmer for 10 minutes.
• Roughly chop the leaves and add to the soup.
• Simmer for another 2 minutes.
• Serve.

STIR-FRIED CHICKEN AND BOK CHOY

Steps:

• In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
• Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
• Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

SPICY CHICKEN & BOK CHOY NOODLE BOWL

Steps:

• Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and. Put a lid on the pot and bring soup to a boil.
• Add chicken and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.