Chicken Broth With Shiitake Mushrooms And Broccoli Recipes

CHICKEN BROTH WITH SHIITAKE MUSHROOMS AND BROCCOLI

Steps:

• Combine chicken wings, chicken stock, dried shiitake mushrooms, onion, thyme, and peppercorns in a medium saucepan. Cover; bring liquid to a boil. Reduce heat; simmer gently, with lid slightly ajar, 1 hour.
• Strain the broth through a fine sieve set over a heat-proof bowl, and discard the solids. Let the broth cool to room temperature, and cover bowl with plastic wrap. Transfer broth to refrigerator, and chill.
• Heat oven to 400 degrees. Wrap garlic head in aluminum foil, and cook until cloves become very soft, 35 to 45 minutes. Set roasted garlic aside to cool.
• Using a spoon, skim off all fat from chilled broth; discard the fat. Transfer the broth to a medium saucepan, and warm over medium-low heat. Add the fresh shiitake mushrooms; continue warming soup.
• Remove the roasted garlic from each clove, and transfer to a small bowl. Using a fork, combine until a puree forms. Set aside.
• Place a steamer basket in the bottom of a large saucepan containing 1 inch of water. Place broccoli florets in steamer. Cover, and bring to a boil over high heat. Reduce heat to medium low, and steam, until broccoli is fork tender, 1 to 3 minutes. Remove broccoli from the steamer.
• Add steamed broccoli to the soup. Season with salt and pepper. Divide soup among four soup plates, and garnish each with 1/2 teaspoon roasted-garlic puree. Serve.

QUICK CHICKEN & BROCCOLI STIR-FRY

Steps:

• In a small bowl, mix the first six ingredients and 1/4 cup chicken broth until smooth. Cook rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add broccoli; stir-fry 2 minutes. Add remaining broth; cook 1-2 minutes or until broccoli is crisp-tender. Stir sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Stir in chicken and green onions; heat through. Serve with rice.

TERIYAKI CHICKEN WITH MUSHROOMS AND BROCCOLI

Steps:

• Mix all the sauce ingredients in a medium size bowl until completely smooth.
• Add the olive oil to the bottom of a fry pan and heat to medium high. Add the cut-up chicken and cook until the chicken is golden brown and almost cooked through, about 10 minutes.
• Add the sauce to the chicken and toss until all the chicken is coated. Add the broccoli floret pieces and sliced mushrooms to the chicken mixture; stir until coated. Let the chicken and veggie mixture simmer for about 10 minutes.

BROTHY POACHED CHICKEN WITH MUSHROOMS AND FRESH CHILE

Steps:

• Place chicken, garlic, bay leaves, allspice, and 1 1/2 teaspoon salt in a medium pot. Cover with 6 cups water and bring to a bare simmer over high heat. Immediately reduce heat to medium-low, cover pot, and cook 8 minutes. Remove chicken from liquid and let cool slightly, then shred into bite-size pieces.
• Strain stock through a fine-mesh sieve into a clean pot; discard solids. Add mushrooms, chile, ginger, vinegar, and soy sauce to stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until broth tastes rich and flavorful, 8-10 minutes. Season with salt and pepper, then add shredded chicken and simmer just until meat is warmed through.
• Divide soup among bowls and serve topped with scallions and cilantro.
• Do Ahead
• Chicken can be poached 2 days ahead. Let chicken and broth cool separately. Wrap up chicken and transfer broth to an airtight container; chill.

MUSHROOM, BROCCOLI, AND CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli and water in a microwave-safe bowl. Cook in the microwave on high power for 2 minutes. Drain.
• Combine cooked broccoli, pepperjack cheese, mayonnaise, mushrooms, and garlic powder in a large bowl.
• Season both sides of each chicken breast with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PENNE WITH CHICKEN, SHIITAKE MUSHROOMS, AND CAPERS

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and sauté until golden brown, about 10 minutes. Transfer to medium bowl. Add 2 tablespoons oil to pot. Add garlic and rosemary; sauté 30 seconds. Add mushrooms. Reduce heat to medium, cover, and cook until mushrooms are soft and brown, stirring often, about 15 minutes. Transfer to bowl with onion.
• Toss chicken in large bowl with enough flour to coat; shake off excess. Sprinkle with salt and pepper. Heat remaining 3 tablespoons oil in same pot over medium-high heat. Add chicken; sauté until no longer pink, about 5 minutes. Add 2 1/2 cups broth, wine, and capers. Bring to boil, scraping up any browned bits. Add mushroom-onion mixture and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add pasta to chicken mixture and toss over medium heat until heated through, adding more broth if necessary to moisten. Transfer pasta to large bowl. Sprinkle with parsley. Serve, passing cheese separately.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS

Steps:

• Sprinkle the chicken breasts with salt and pepper.
• Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
• Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
• When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.

STIR-FRY WITH SHIITAKI AND CHICKEN

Steps:

• In a pot of boiling water, blanch the carrots, broccoli and cauliflower for 30 seconds each. Immediately remove each to an ice bath to cool and stop the cooking. Drain and set aside.
• In a large saute pan over high heat, saute the chicken slices in the oil, garlic, ginger, and soy sauce, tossing for 2 minutes. Next, add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini, and scallions. Continue to toss for an additional 3 minutes. Add a splash more of soy sauce, if desired, and continue to cook for an additional minute. Remove from heat. Plate 5 strips of chicken on each plate and 8 ounces of stir-fried vegetables per plate. Garnish with a sprig of cilantro.

SHIITAKE MISO BROTH WITH NOODLES AND CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Put the mushrooms in a bowl and pour the boiling water over them. Let soak until tender, 20 to 25 minutes. Lift the mushrooms from the water, leaving any grit at the bottom of the bowl. Pat the mushrooms dry with a kitchen towel, discard the stems and thinly slice the caps. Strain the mushroom soaking liquid through a fine sieve and reserve it in a small bowl.
• Sprinkle the chicken thighs liberally with salt and pepper. Heat the oil in a large high-sided skillet over medium-high heat until it shimmers. Sear the chicken thighs on both sides until golden brown, 5 to 6 minutes total. (You may need to do this in 2 batches to avoid crowding the skillet.) Transfer the browned chicken thighs to a rimmed baking sheet and bake in the oven until the internal temperature of the chicken reaches 160 degrees F, 12 to 15 minutes.
• In the same pan that you seared the chicken thighs, saute the garlic, ginger, onions and sliced mushrooms over medium heat until the onions are soft, 6 to 8 minutes. Stir in the miso paste and cook for 2 minutes. Add the chicken broth and reserved mushroom liquid. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes.
• Meanwhile, soak the noodles in a bowl of hot water until soft, 3 to 5 minutes. Drain.
• To serve, put 1/2 cup glass noodles in each serving bowl. Top with the bok choy, chicken and miso broth.

SHIITAKE-CRUSTED CHICKEN WITH SPINACH SAUCE

Steps:

• To make the sauce, in a large pot of salted boiling water, cook the spinach until deep green, about 45 seconds. Drain it and transfer to a plate to cool. When cool enough to handle, squeeze out the excess liquid and set aside.
• In a medium saucepan over medium heat, heat the butter. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, vinegar, broth, sugar and curry and bring to a boil. Boil until reduced by a third, about 1 1/2 minutes. Stir in the spinach and return to a boil. Remove from the heat and set aside.
• When the spinach mixture has cooled, transfer to a blender and puree until smooth. Season with salt and pepper and set aside.
• To make the chicken, in a large skillet over high heat, heat 2 tablespoons of the oil. Add the mushrooms, shallots and garlic and cook, stirring occasionally, until lightly browned and soft, about 6 minutes. Season with salt and pepper. Transfer the mushroom mixture to a baking sheet in an even layer and set aside to cool.
• Preheat the oven to 300 degrees. When the mushroom mixture is cool, transfer to a food processor with the chicken tenderloins and pulse until a paste forms. Divide the paste into 6 equal portions. Season the chicken breasts with salt and pepper. On a work surface, lay out a 12-inch length of heavy-duty plastic wrap and place 1 portion of the paste in the center. Fold the plastic in half and, using a rolling pin, flatten the paste until slightly larger than half a chicken breast. Unfold the plastic and place a piece of chicken, smooth-side down, on the paste and gather the plastic up and around the breast. Cut the excess plastic and discard. Transfer the wrapped chicken, paste-side up, to a parchment-lined baking sheet. Repeat with the remaining paste and chicken breasts. Bake until firm and cooked through, about 25 minutes. (The plastic will not melt.)
• Remove the chicken from the oven and preheat the broiler. Carefully unwrap the plastic and return the breasts, paste-side up, to the baking sheet relined with foil. Brush with the remaining tablespoon of oil and lightly sprinkle with bread crumbs. Broil until golden brown, about 3 minutes. Set aside for 5 minutes.
• Reheat the sauce. Slice the breast halves on the diagonal and arrange each one on a plate, fanning out the slices. Ladle the sauce alongside each breast and serve.

QUICK CHICKEN MUSHROOM AND BROCCOLI STIR-FRY

Steps:

• Heat oil in wok over medium-low heat.
• Cook chicken till golden brown.
• Add onion and garlic, continue to cook till onions carmelized. Stir frequently.
• Add mushrooms, broccoli, salt, pepper, chicken broth, and soya.
• cover, and continue to cook till vegetables tender. NOTE: Tastier if broth left over, so do not overcook, cook on lower temperature.
• Serve with a side of rice if you'd like.
• Awsome!

CASHEW CHICKEN WITH LOTUS ROOT AND SHIITAKE MUSHROOMS

Steps:

• Place chicken thigh, salt, sugar, onion, garlic, ginger, wine, cornstarch and oil into a bowl and mix well and let set for 30 minutes.
• In a large skillet add oil to coat and place over a high heat and when the oil start to smoke add in the chicken mixture.
• Sauté until the chicken is halfway done.
• Add in the chicken broth and bring to a boil.
• Add in the mushroom and simmer for 2 minutes and then the lotus roots strip and simmer for another minute.
• Thicken with cornstarch paste.
• Adjust to taste. Top with cashew nuts.