Archive for the ‘MUSHROOMS’ Category
STEAMED CHICKEN WITH MUSHROOMS
INGREDIENTS:
2 teaspoons rice wine or dry sherry, 2 tablespoons light soy sauce, ½ teaspoon sea salt, 2 tablespoons Chinese Chicken Stock, 440g (14 oz) can straw mushrooms, drained, liquid reserved and 500g (1 lb) boned chicken breasts, cubed, 2 slices fresh root ginger, peeled and chopped and 3 spring onions, coarsely chopped.
PREPARATION:
In a bowl, mix together rice wine or dry sherry, soy sauce, salt, and sugar, stock and reserved mushroom liquid. Place chicken in a heatproof casserole with mushrooms, pour over contents of bowl then sprinkled with ginger and spring onions; cover casserole. Place in a steamer, cover and cook for 10 minutes until chicken is firm and tender. Remove dish from steamer and pour off cooking liquid into a wok. Bring to the boil, simmer for 2-3 minutes, then pour over the chicken.
BROCCOLI WITH MUSHROOMS
INGREDIENTS:
700 ml (24 fl oz/3 cups) water, 1 cm ( 1/2 in ) piece fresh root ginger, peeled and grated, 500g (1 lb) broccoli florets and 12 dried black winter mushrooms, soaked in hot water for 25 minutes, drained, 1 teaspoon brown sugar, 2 tablespoons peanut oil. The sauces are 1 teaspoon oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil and 125 ml (4 fl oz/ ½ cup) Chinese Vegetable Stock ground white pepper.
PREPARATION:
In a saucepan, heat water to the boil; add ginger and broccoli and boil for 4 minutes. Using a slotted spoon, remove broccoli and keep warm. Add sugar and mushrooms to the water, and cook for 6 minutes. Drain well and squeeze out as much liquid as possible; discard stems. Place mushrooms in centre of a warmed serving dish and keep warm. In a wok, heat peanut oil, add broccoli and stir fry for 2-3 minutes. Using a slotted spoon, remove, drain on absorbent kitchen paper, then around mushrooms; keep warm. In a small saucepan, mix together sauce ingredients, bring to the boil, then simmer, stirring constantly for 3 minutes. Pour over vegetables.