BRAISED CHICKEN WITH MUSHROOMS AND CHINESE SAUSAGES
Chinese braised chicken packs a lot of flavour and promises tender, succulent meat. The smoky, full bodied flavour of Chinese mushrooms and the sweetness of Chinese sausages taste wonderful together. Try adding fried salted fish for unique nuances in taste.
Provided by Celia Lim
Categories Mains and Sides
Time 1h
Number Of Ingredients 14
Steps:
- Wash and pat dry chicken thighs (or equivalent chicken parts) with paper towels. Set aside.
- Soak dried mushrooms in 1/2 cup warm water for 15 minutes, or until softened. Discard the stems, reserving the soaking water. Slice mushrooms into halves.
- Heat up 2 tbsp oil in a wok over medium fire, until hot. Fry the dried salted fish slices (if using) until golden brown and crispy. Remove and set aside.
- Turn up the heat to high. In the same oil, add the garlic and shallots. Stir fry for 1 minute until fragrant and starting to brown.
- Add the chicken thighs and stir fry to brown the chicken on all sides evenly, about 4 minutes. Add the mushrooms and Chinese sausages, and stir fry to mix evenly with the chicken pieces for 1 to 2 minutes.
- Add the seasonings, mushroom soaking water, and enough water to just cover the chicken. Let the liquids come to a boil. Then lower the heat until at a gentle simmer. Let braise for 25 to 30 minutes, or longer until the chicken becomes tender, adding a bit more water if necessary.
- When the chicken is almost tender, add the fried salted fish and ½ of the chopped spring onions. Stir to mix well, and simmer for another 2 minutes. Do a taste test and add salt, if desired (note: salted fish is also quite salty). Turn off the heat and dish out into a serving dish.
- Garnish with the remaining chopped spring onions. Best served immediately with steamed rice.
Nutrition Facts : ServingSize 1 serving, Calories 445 kcal, Carbohydrate 10 g, Protein 38 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 187 mg, Sodium 983 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 20 g
STEAMED CHICKEN WITH MUSHROOMS AND CHINESE SAUSAGE
Steps:
- In a mixing bowl, cornstarch, soy, dry sherry, molasses, salt, oil. Stir to combine very well, add chicken, mix all together, cover and refrigerate.
- Put mushrooms in a heatproof bowl, pour boiling water to cover. Cool, squeeze out excess moisture, cut away roots, slice in half.
- To assemble-may be done the day before. In an attractive 9" diameter heatproof platter with sides, spread the chicken in an attractive layer. Then make a circle near the outside with the sausage. Make a circle of mushrooms an inch in from the sausage. Repeat till you have no more sausage or mushrooms.(I don't like putting plastic wrap or aluminum directly on food. Here, make a 9" circle of wax or parchment paper, spread over the chicken and sausage, then cover with plastic wrap. Store in refrigerator.)
- In a Chinese steamer with at least 5" of boiling water in the bottom, place the top level of the steamer, with the uncovered chicken sausage platter. Steam strongly for 1 ½ hours. Carefully remove the chicken platter and serve it on an adequate-size, stable trivet.
- Decorate when you put dish out, with shredded scallion greens and, if you like, cilantro leaves.
CHINESE STEAMED CHICKEN AND CHINESE SAUSAGE
This is home-style Chinese cooking that is easy and tasty. Get the Chinese sausage (Larp Chong) from a Chinese grocery store. The sausage gives the flavor to the chicken therefore it's a must in this recipe.
Provided by MasakoHI
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop chicken into 1 1/2 to 2 inch pieces.
- In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice.
- Remove stems from mushrooms that have been soaked and softened. Slice into long pieces.
- Stir mushrooms and larp chong into chicken.
- Put mixture into a 9 inch glass pie plate.
- Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes.
- Serve with steamed white rice.
Nutrition Facts : Calories 279.8, Fat 14, SaturatedFat 4, Cholesterol 96.8, Sodium 595.3, Carbohydrate 4, Fiber 0.3, Sugar 0.8, Protein 32
CHICKEN AND CHINESE SAUSAGE RICE HOT POT
Steps:
- Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes.
- In a clay pot (or saucepan), combine the rice, salt and oil. On high heat, saute briefly then add the stock to Fuji (1 1/4 inches above the rice). Bring to a boil then reduce to medium heat and simmer until the stock has evaporated to the level of the rice. Add the chicken mixture, cover and cook in a preheated 350 degree F oven for 12 to 15 minutes. Stir well, cover, turn heat on high for only 1 minute then reduce heat to very low. Cook for an additional 10 minutes, then turn heat off. Let stand 5 minutes before serving.
- Plating: Serve rice pot family style with rice bowls and chopsticks.
STEAMED CHICKEN WITH SAUSAGE AND MUSHROOMS
Chicken marinated and then steamed with Chinese sausage and mushrooms. Delicious and easy. Serve with steamed rice.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1-inch pieces.
- In a large bowl, mix shoyu with cornstarch, sherry, sugar, salt, pepper, garlic, and ginger juice, and marinate chicken pieces in mixture for 20-30 minutes.
- Remove stems from mushrooms; slice caps.
- Stir mushrooms and sausage in with chicken; put mixture in a steamer basket.
- In a wok, steam on rack over boiling water for 25 minutes with lid on, or place in a 9-inch glass pie plate and cover with plastic wrap, and microwave on HIGH for 13-16 minutes.
- Serve hot.
CHICKEN BREAST WITH SAUSAGE, SWEET ONION & MUSHROOMS
Make and share this Chicken Breast With Sausage, Sweet Onion & Mushrooms recipe from Food.com.
Provided by foodart
Categories Chicken Breast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°.
- Place chicken legs breasts onto a full half size baking pan and coat with the salt, pepper and seasoning blend. And let it stand for 30 minutes.
- Place into the oven for 40 minutes. Remove and let the chicken rest for 15 minutes before serving.
- In a wok add in the chicken dipping, water and chicken base and bring to a boil. Add in the Chinese sausages and simmer for 3 minutes. Add in the onion, garlic and mushrooms bring to a rolling boil. Thicken with some cornstarch roux and whisking at all time until the mixture turn into a light sauce. Top with minced green onions.
Nutrition Facts : Calories 259.5, Fat 14.5, SaturatedFat 4.5, Cholesterol 66.8, Sodium 240.7, Carbohydrate 10.2, Fiber 2.1, Sugar 4.7, Protein 22.2
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