Steamed Chicken With Black Mushrooms And Bok Choy Food

SAUTEED BOK CHOY WITH MUSHROOMS

Steps:

• Cut off the base of the bok choy stalks; discard. Separate the stalks and leaves. If the stems of the bok choy leaves are large, chop finely. Wash the leaves and stalks; drain in a colander.
• Heat the oil in a large skillet or saucepan over medium-low heat. Stir in the green onions, mushrooms, garlic, crushed red pepper, salt and black pepper; cook, stirring often, 5 minutes. Stir in the bok choy and coconut milk; cook, stirring until the leaves are tender and stalks are still crunchy, 3-6 minutes.

STEAMED CHICKEN WITH BLACK MUSHROOMS AND BOK CHOY

Steps:

• Soak shiitakes in boiling-hot water in a bowl until softened, about 30 minutes. Cut out and discard stems, then squeeze excess liquid from caps and discard soaking liquid.
• Hack each chicken thigh crosswise through bone into thirds with cleaver.
• Stir together soy sauce, rice wine, cornstarch, sesame oil, and salt in a large bowl until smooth, then add chicken, mushroom caps, scallions, and ginger and toss well to coat. Marinate at room temperature, stirring occasionally, 30 minutes.
• Put rack into wok and add enough water to reach just below it. (If using a steamer insert, use approximately 4 inches of water.) Cover wok (or skillet) and bring water to a boil.
• Transfer chicken mixture to pie plate and put in wok (or skillet), then steam, covered, stirring once, until chicken is just cooked through, about 25 minutes.
• While chicken is steaming, cook bok choy, uncovered, in a 4- to 6-quart pot of (unsalted) boiling water until just tender, 7 to 9 minutes, then drain in a colander.
• Carefully remove pie plate from wok. Arrange bok choy around edge of a large deep platter and spoon chicken and sauce in center.

CHILI CHICKEN STIR-FRY WITH ASPARAGUS AND BOK CHOY

Steps:

• Combine the first eight ingredients in a glass bowl, add the chicken, mix.
• Cover and refrigerate for several hours or overnight.
• Snap off the tough ends of the asparagus, discard, cut asparagus in approx 1 ½ inch pieces.
• Cook, steam or microwave the asparagus until just tender, rinse under cold water, drain.
• Now drain the chicken from the marinade, reserve the marinade.
• Heat one tablespoon of oil in the wok and stir-fry the onions until going soft, remove.
• Heat the rest of the oil, stir-fry the chicken until just browned, add marinade, simmer for approx 10 minutes, until tender, probably less when you use chicken breast, stir now and then.
• Add the onion, asparagus and bok choy, cook until heated through and the bok choy starts to wilt (this won’t be long).
• Transfer to a serving dish and sprinkle on the green onions….

CHICKEN WITH BOK CHOY AND MUSHROOMS

Steps:

• combine honey, soy sauce, sherry, 5-spice, ginger, garlic, salt and pepper and creyene pepper with the oil in a small jug.
• place chicken in a med bowl with half of the honey mixture, toss to coat chicken in the marinade, cover, refrigerate for 10 minute.
• meanwhile cook mushrooms and bok choy, in batches, on a heated oiled grill plate (or barbecue) until just tender. cover to keep warm.
• drain chicken but keep the marinaded honey.
• cook chicken on the same oiled plate until browned on both sides. cover and stand for 5 min, then slice thickly.
• meanwhile, combine the remaining honey mixture in a small saucepan with the stock.
• bring to the boil, stir in blended cornflour with the water, cook stirring, until sauce boils and thickens slightly.
• divide mushrooms and bok choy among serving plates, top with chicken and pour over the sauce.

STEAMED CHICKEN WITH BLACK MUSHROOMS AND BOK CHOY

Steps:

• Soak shiitakes in boiling-hot water in a bowl until softened, about 30 minutes. Cut out and discard stems, then squeeze excess liquid from caps and discard soaking liquid.
• Hack each chicken thigh crosswise through bone into thirds with cleaver.
• Stir together soy sauce, rice wine, cornstarch, sesame oil, and salt in a large bowl until smooth, then add chicken, mushroom caps, scallions, and ginger and toss well to coat. Marinate at room temperature, stirring occasionally, 30 minutes.
• Put rack into wok and add enough water to reach just below it. (If using a steamer insert, use approximately 4 inches of water.) Cover wok (or skillet) and bring water to a boil. Transfer chicken mixture to pie plate and put in wok (or skillet), then steam, covered, stirring once, until chicken is just cooked through, about 25 minutes.
• While chicken is steaming, cook bok choy, uncovered, in a 4- to 6-quart pot of (unsalted) boiling water until just tender, 7 to 9 minutes, then drain in a colander.
• Carefully remove pie plate from wok. Arrange bok choy around edge of a large deep platter and spoon chicken and sauce in center.
• *Available at Asian markets, many supermarkets, and Uwajimaya (800-889-1928).

STIR-FRIED CHICKEN, BLACK MUSHROOMS, BAMBOO SHOOTS AND SPINACH

Steps:

• Preparation "A": Place the shitake/black mushrooms in a bowl and fill to the top with medium-hot water; Use a dish to cover in order to keep the mushrooms submerged in the water; soak for 30 minutes (turn after 15 minutes); Next drain and squeeze excess water from mushrooms; Then cut away the stem and cut each mushroom in half; Set aside.
• Preparation "B": Place chicken pieces in a bowl, add 1 teaspoon cornstarch, 2 teaspoons soy sauce, 2 teaspoons red vinegar and 1 tablespoon oil...stir; Set aside.
• Preparation "C": In a cup add 1/3 stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon wine, 1/4 teaspoon sugar...stir; set aside.
• Preparation "D": Dissolve in a cup 2 tablespoons stock and 1 tablespoon cornstarch, stir; Set aside.
• Preparation "E": Cut up bamboo shoots into bite size pieces; set aside.
• In a wok add 2 tablespoons oil, 1 teaspoon salt and 2 cloves chopped garlic, stir-fry for 30 seconds; Next add the chopped spinach; Stir-fry for about 3+ minutes until al dente; Drain, squeeze out some of the liquid from the spinach; Place on a serving plate and keep warm.
• In a wok add 2 tablespoons oil, 1 chopped garlic and stir-fry for 30 seconds; Then add the chicken pieces; Stir-fry for about 3-5 minutes until the chicken is thoroughly cooked but not overcooked (stir often); Add cashews, stir briefly, then remove to a bowl and set aside.
• In a clean wok add 2 tablespoons oil, then 1 tablespoon chopped ginger and stir-fry 30 seconds; Next add the shitake mushrooms and stir-fry for about 1-2 minutes (add a little stock if needed); Next add the bamboo shoots and stir-fry another minute; Add Preparation "C" soy sauce and oyster sauce liquid, stir occasionally and cook for about 2-3 minutes.
• Stir Preparation "D" cornstarch and stock once again and add a small amount "As Required" (not all) until you have a thick coating on the mushrooms & bamboo shoots (That is, not a liquid sauce).
• Add the cooked chicken pieces & cashews and blend together for about 1 minute.
• Add 1 tablespoon sesame oil and then one quick stir.
• Place the chicken, mushrooms and bamboo shoots on top of the bed of spinach.
• Serve with sticky white rice, Chinese tea and fortune cookies.
• Note:.
• I prefer to use a non-sweet oyster flavored sauce, such as Hop Sing Lung Brand; However, most brands contain sugar (often second ingredient listed on bottle) which is perfectly acceptable.