Steamed Chicken With Black Mushrooms And Bok Choy Recipe Epicuriouscom

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.

CHICKEN, MUSHROOM, AND BOK CHOY KEBABS

Steps:

• Marinate chicken:
• Mince and mash garlic to a paste with a pinch of salt.
• Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool to room temperature.
• Pour half of marinade into a large sealable bag and chill remainder for basting. Add chicken to bag and marinate, chilled, turning bag occasionally, at least 3 hours.
• Make kebabs:
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Meanwhile, halve bok choy lengthwise and blanch in a large pot of boiling salted water (2 Tbsp salt for 5 qt water) until crisp-tender, about 2 minutes. Immediately transfer with tongs to an ice bath to stop cooking. Pat bok choy very dry, then, bending leaves, thread 3 or 4 halves (through bulb and leaves) onto each of 3 or 4 skewers. Put on a tray.
• Toss mushrooms with vegetable oil. Thread mushrooms (through sides) and chicken (discard marinade) onto remaining skewers, alternating them. Put on another tray.
• Oil grill rack, then grill chicken-and-mushroom skewers, covered only if using a gas grill, 6 minutes. Turn over and baste with some of remaining marinade, then grill, turning and basting occasionally (but not during last 3 minutes), until chicken is just cooked through and mushrooms are tender, 6 to 8 minutes more.
• Lightly brush bok choy with oil and grill, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total.

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.

STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS

Steps:

• Trim the bases off the bok choy and discard. Trim the leaves from the stems and cut both crosswise into bite-size pieces, keeping the stems and leaves separate.
• Heat the light sesame oil in a sauté pan over medium heat, then add the scallions, ginger, garlic, shiitake mushrooms, and a pinch of salt and sauté for 30 seconds. Add the water, tamari, and the bok choy stems and sauté for 2 minutes. Add the bok choy leaves, lime juice, toasted sesame oil, and a pinch of salt and sauté until the bok choy is just wilted, about 2 minutes. Taste and add another squeeze of lime if you like. Sprinkle with the toasted sesame seeds and serve immediately.
• rebecca's notes
• To toast seeds or nuts, preheat the oven or toaster oven to 350°F and line a baking sheet with parchment paper.
• Spread the seeds or nuts in an even layer on the prepared pan and toast until aromatic and slightly browned, 5 to 7 minutes. Check frequently, as they can burn easily.
• storage
• Store in a covered container in the refrigerator for 3 days.
• nutrition information
• (per serving)
• Calories: 150
• Total Fat: 7.8g (1g saturated, 2.6g monounsaturated)
• Carbohydrates: 16g
• Protein: 10g
• Fiber: 6g
• Sodium: 585mg
• WHO KNEW? 'Shroom Sagacity
• Mushrooms, long a staple of healthy eating in Asian diets, are a bit of a yin-yang affair. They can have powerful anticancer effects, but they must be properly prepared. Integrative oncologist Donald Abrams notes that "people are often not aware that white button mushrooms, their brown cousins, the cremini, and their giant cousins, the portobello, really need to be cooked. Putting sliced white button mushrooms in a salad is really something we should avoid, because they may in fact contain hydrazine, a cancer-causing compound that's neutralized when it's cooked." Abrams adds that he loves shiitake and maitake mushrooms for his patients, as both are good immune enhancers.

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).