Chicken With Mushrooms And Chinese Sausage Recipes

SAUSAGE-MUSHROOM CHICKEN

Steps:

• Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature.
• Preheat the oven to 400 degrees F (200 degrees C).
• Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.
• Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes.
• Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage.
• Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate.
• Add red onion, sausage, and mushrooms to the skillet. Season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Turn off heat and return chicken to the skillet, skin-side up.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine and simmer until reduced by about half, about 2 minutes. Reduce heat to low and toss in butter and 1 tablespoon parsley. Stir frequently until butter melts.
• Spoon sauce over the chicken. Garnish with remaining parsley.

BRAISED CHICKEN WITH MUSHROOMS AND CHINESE SAUSAGES

Steps:

• Wash and pat dry chicken thighs (or equivalent chicken parts) with paper towels. Set aside.
• Soak dried mushrooms in 1/2 cup warm water for 15 minutes, or until softened. Discard the stems, reserving the soaking water. Slice mushrooms into halves.
• Heat up 2 tbsp oil in a wok over medium fire, until hot. Fry the dried salted fish slices (if using) until golden brown and crispy. Remove and set aside.
• Turn up the heat to high. In the same oil, add the garlic and shallots. Stir fry for 1 minute until fragrant and starting to brown.
• Add the chicken thighs and stir fry to brown the chicken on all sides evenly, about 4 minutes. Add the mushrooms and Chinese sausages, and stir fry to mix evenly with the chicken pieces for 1 to 2 minutes.
• Add the seasonings, mushroom soaking water, and enough water to just cover the chicken. Let the liquids come to a boil. Then lower the heat until at a gentle simmer. Let braise for 25 to 30 minutes, or longer until the chicken becomes tender, adding a bit more water if necessary.
• When the chicken is almost tender, add the fried salted fish and ½ of the chopped spring onions. Stir to mix well, and simmer for another 2 minutes. Do a taste test and add salt, if desired (note: salted fish is also quite salty). Turn off the heat and dish out into a serving dish.
• Garnish with the remaining chopped spring onions. Best served immediately with steamed rice.

STEAMED CHICKEN WITH MUSHROOMS AND CHINESE SAUSAGE

Steps:

• In a mixing bowl, cornstarch, soy, dry sherry, molasses, salt, oil. Stir to combine very well, add chicken, mix all together, cover and refrigerate.
• Put mushrooms in a heatproof bowl, pour boiling water to cover. Cool, squeeze out excess moisture, cut away roots, slice in half.
• To assemble-may be done the day before. In an attractive 9" diameter heatproof platter with sides, spread the chicken in an attractive layer. Then make a circle near the outside with the sausage. Make a circle of mushrooms an inch in from the sausage. Repeat till you have no more sausage or mushrooms.(I don't like putting plastic wrap or aluminum directly on food. Here, make a 9" circle of wax or parchment paper, spread over the chicken and sausage, then cover with plastic wrap. Store in refrigerator.)
• In a Chinese steamer with at least 5" of boiling water in the bottom, place the top level of the steamer, with the uncovered chicken sausage platter. Steam strongly for 1 ½ hours. Carefully remove the chicken platter and serve it on an adequate-size, stable trivet.
• Decorate when you put dish out, with shredded scallion greens and, if you like, cilantro leaves.

CHINESE STEAMED CHICKEN AND CHINESE SAUSAGE

Steps:

• Chop chicken into 1 1/2 to 2 inch pieces.
• In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice.
• Remove stems from mushrooms that have been soaked and softened. Slice into long pieces.
• Stir mushrooms and larp chong into chicken.
• Put mixture into a 9 inch glass pie plate.
• Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes.
• Serve with steamed white rice.

CHICKEN AND CHINESE SAUSAGE RICE HOT POT

Steps:

• Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes.
• In a clay pot (or saucepan), combine the rice, salt and oil. On high heat, saute briefly then add the stock to Fuji (1 1/4 inches above the rice). Bring to a boil then reduce to medium heat and simmer until the stock has evaporated to the level of the rice. Add the chicken mixture, cover and cook in a preheated 350 degree F oven for 12 to 15 minutes. Stir well, cover, turn heat on high for only 1 minute then reduce heat to very low. Cook for an additional 10 minutes, then turn heat off. Let stand 5 minutes before serving.
• Plating: Serve rice pot family style with rice bowls and chopsticks.

CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

STEAMED CHICKEN WITH SAUSAGE AND MUSHROOMS

Steps:

• Cut chicken into 1-inch pieces.
• In a large bowl, mix shoyu with cornstarch, sherry, sugar, salt, pepper, garlic, and ginger juice, and marinate chicken pieces in mixture for 20-30 minutes.
• Remove stems from mushrooms; slice caps.
• Stir mushrooms and sausage in with chicken; put mixture in a steamer basket.
• In a wok, steam on rack over boiling water for 25 minutes with lid on, or place in a 9-inch glass pie plate and cover with plastic wrap, and microwave on HIGH for 13-16 minutes.
• Serve hot.