Steam Chicken With Mushrooms And Fungus Recipes

STEAM CHICKEN WITH MUSHROOMS AND FUNGUS

Steam Chicken With Mushrooms and Fungus image

Make and share this Steam Chicken With Mushrooms and Fungus recipe from Food.com.

Provided by KaffirLime

Categories Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 roasting chicken, cut into pieces
10 dried Chinese mushrooms, soaked in water
2 tablespoons dried black fungus
30 dried lily buds (Kum Chum strands)
10 slices young ginger
2 tablespoons oyster sauce
1 tablespoon soya sauce
1 tablespoon black soya sauce
1 tablespoon sesame oil
1 tablespoon cornflour

Steps:

Marinade chicken in the morning if cooking for dinner.
Place 10 slices of young ginger on top of chicken and steam in a steamer for 30 minutes.

Nutrition Facts : Calories 231.5, Fat 15.2, SaturatedFat 3.8, Cholesterol 53.5, Sodium 799.8, Carbohydrate 9.7, Fiber 1.3, Sugar 0.4, Protein 14.6

STEAMED CHICKEN WITH SAUSAGE AND MUSHROOMS

Steamed Chicken With Sausage and Mushrooms image

Chicken marinated and then steamed with Chinese sausage and mushrooms. Delicious and easy. Serve with steamed rice.

Provided by littleturtle

Categories Lunch/Snacks

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless chicken breasts (about 3 breasts)
4 teaspoons shoyu (soy sauce)
1 tablespoon cornstarch
2 teaspoons sherry wine
1 teaspoon sugar
1 teaspoon kosher salt
lemon pepper, to taste
2 garlic cloves, crushed
1/2 teaspoon ginger juice
4 shiitake mushrooms
4 Chinese sausage, thinly sliced (lup cheong)

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.

STEAMED CHICKEN WITH BLACK MUSHROOMS AND BOK CHOY

Steamed Chicken with Black Mushrooms and Bok Choy image

Categories Chicken Mushroom Steam Bok Choy Gourmet

Number Of Ingredients 15

Ingredients

12 dried shiitake mushrooms* (1 to 1 1/4 oz)
2 cups boiling-hot water
2 1/2 lb skinless chicken thighs (bone-in)
1/4 cup soy sauce
2 tablespoons Chinese rice wine or medium-dry Sherry
2 tablespoons cornstarch
1 teaspoon Asian sesame oil
1/2 teaspoon salt
3 scallions, cut into 1-inch pieces
1 tablespoon minced peeled fresh ginger
1 1/2 lb baby bok choy (6 to 8), trimmed, halved lengthwise, and washed well
Accompaniment: steamed rice
Garnish: thinly sliced scallion
Special Equipment
a heavy cleaver; a 13- to 14-inch wok with a lid and a 9-inch round metal cooling rack or a deep 12-inch skillet fitted with a 12-inch steamer insert; a 9- to 9 1/2-inch (6-cup) deep-dish pie plate

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).

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