Black Mushroom Chicken Deep Fried And Braised Recipes

BRAISED BLACK MUSHROOM CHICKEN

Steps:

• 1. Soak dried mushrooms. 2. Wipe chicken with a damp cloth and disjoint. Combine soy sauce, sherry and sugar. 3. Heat oil in a large heavy pan. Brown chicken quickly. Then stir in soy-sherry mixture. Reduce heat and cook, covered, 5 minutes, turning pieces once. 4. Boil water separately. Add to chicken, along with mushrooms, salt and pepper. Bring to a boil again then simmer, covered, until done (35 to 40 minutes). VARIATIONS: * For the water, substitute stock. * Omit the water. Increase the soy sauce and sherry to 1/2 cup each and the sugar to 1 tablespoon. Add with the other ingredients after chicken is browned and simmer, covered, about 40 minutes. * In step 3, add to heated oil 2 slices ginger root, crushed and 1 scallion stalk, cut in 2-inch sections. Stir-fry a minute then add chicken and brown. * In step 3, after browning chicken, add the soaked mushrooms and 1/2 cup bamboo shoots, sliced. Stir-fry to coat with oil then continue with steps 3 and 4. * In step 4, add with the mushrooms, 10 Chinese red dates. * During the last 10 minutes of cooking, add 1/4 cup fresh green peas. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS

Steps:

• Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
• Lower the heat if you have not already done so and ditch most of the excess fat. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed.
• While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve.
• Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich.
• Serve the chicken over Sauteed Haricots Verts or your favorite green vegetable. Spoon the mushroom almond sauce over and garnish with chopped chives.
• Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water for shocking.
• Add the beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes. Remove from the boiling water and place immediately into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve right away.
• Yield: 4 servings
• Prep time: 10 minutes
• Cook time: 10 minutes

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.

BRAISED CHICKEN WITH WILD MUSHROOMS AND THYME

Steps:

• Adjust oven rack to middle position. Heat oven to 300°F.
• In small bowl, pour boiling water over dried mushrooms. Let stand 30 minutes to allow mushrooms to rehydrate (if mushrooms float to surface, place small saucer in bowl to keep them submerged). Use slotted spoon to remove rehydrated mushrooms from water; set aside. Reserve mushroom water.
• In 4- or 5-quart ovenproof Dutch oven, heat butter and oil over medium-high heat until butter is melted. Add half of the chicken pieces and cook 6 minutes, turning occasionally, until chicken is deep golden brown (you are not cooking the chicken, just giving it color). Remove chicken from Dutch oven and place on plate. Repeat with remaining chicken.
• Reduce heat to medium and add onions and garlic. Cook 5 minutes, stirring occasionally, until soft. Add rehydrated and sliced button mushrooms, carrots, celery, bay leaves, thyme and 3 tablespoons of the parsley. Cook 5 minutes, stirring occasionally, until vegetables are softened and mushrooms give up their juices.
• Add reserved mushroom water and heat to a simmer. Simmer uncovered 10 minutes (you are trying to concentrate the flavor of the liquid). Add chicken (along with any juices that may have accumulated on plate), broth, wine, tomatoes, salt and pepper.
• Cover pan and place in oven. Bake 1 1/2 hours or until chicken is very tender and there is a good amount of broth. Remove and discard bay leaves and thyme sprig. Place 2 pieces chicken into each of 4 large, flat serving bowls and ladle broth over. Sprinkle with remaining 2 tablespoons parsley.

BLACK MUSHROOM CHICKEN, DEEP-FRIED AND BRAISED

Steps:

• 1. Soak dried mushrooms. 2. Cut chicken in half and wipe with a damp cloth. Rub, inside and out, with soy sauce. Let stand 10 minutes. 3. Meanwhile slice ginger root. Shred bamboo shoot, water chestnuts and soaked mushrooms. Cut scallion stalks in 1-inch sections. 4. Heat oil to bubbling. Gently lower in chicken, one half at a time, and brown lightly. Drain on paper toweling. 5. Heat remaining oil. Add salt and ginger root stir-fry a few times. Add shredded vegetables and scallions stir-fry 1 to 2 minutes. 6. Stir in and heat water add sugar and pepper. Return chicken halves and bring to a boil then simmer. covered, until tender (about 20 minutes). 7. Remove chicken, leaving liquids in pan. Let bird cool slightly then chop, bones and all, in bite-size pieces. Arrange on a serving platter. 8. Gently reheat liquids in pan. Meanwhile blend cornstarch and remaining cold water to a paste then stir in to thicken. Pour sauce over chicken and serve. VARIATION: * In step 7, instead of chopping the chicken, disjoint and bone the legs and wings. Cut the breast meat in slices and arrange decoratively on a platter with legs and wings. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.