Chicken Mushroom And Bok Choy Kebabs Recipe Epicuriouscom

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).

GINGER-SESAME CHICKEN WITH BOK CHOY, ONION AND MUSHROOMS

Steps:

• In a medium bowl, combine the chicken broth with soy sauce, wine, sugar, dissolved cornstarch and water, sesame oil and crushed red pepper. Whisk until smooth.
• In a large skillet, heat 2 t. oil until hot and add the onion wedges. Cook for about 6 minutes. Add mushrooms and continue to cook for another 6 minutes. Transfer onion and mushrooms to a plate.
• Add another 2 t. oil to the skillet and season chicken with salt and pepper and add to the skillet and cook over med. high heat until golden about 4 minute each side. Transfer to the plate with onions and mushrooms.
• Add 1 T. oil to the skillet and add the bok choy and red pepper pieces. Cook on medium high heat until crisp tender about 3 minutes. Transfer to the plate with the onion, mushrooms, and chicken.
• Add the remaining oil to the skillet and cook the ginger and garlic until fragrant about 1 minute. Return the chicken and vegetables to the skillet. Whisk the sauce in the bowl, and add to the skillet. Bring to a boil and simmer stirring until slightly thickened, about 1 minute. Transfer to bowls and serve.