Best Red Cooked Chicken With Shiitakes Recipes

VELVETED CHICKEN STIR-FRY WITH SHIITAKE MUSHROOMS AND BOK CHOY

Steps:

• For the velveted chicken: Place the chicken in a medium bowl. Add the cornstarch, baking soda, oil, 2 teaspoons of water and a pinch of salt and stir into the chicken until well incorporated. Let marinate at room temperature while you do the knife work for the vegetables. Or cover the chicken and let marinate in the refrigerator for up to 3 days.
• For the stir-fry: When ready to cook, bring about 4 inches water to a boil in a 4- to 6-quart saucepan over high heat. Add the marinated chicken, stirring gently and constantly for about 2 minutes. The chicken will start out pink, turn opaque and white, then float to the top. Remove to a plate with a slotted spoon or spider and reserve until it's time to stir-fry. You can also hold the pre-cooked chicken for a few days in the refrigerator.
• Heat a large skillet or wok over high heat for about 30 seconds to 1 minute. Swirl in the oil then immediately stir in the garlic and ginger. Cook, stirring constantly, about 30 seconds. Stir in the mushrooms. The mushrooms will sear then start to release their moisture. Cook, stirring every 20 seconds, until the mushrooms look soft and almost ready to eat, about 2 minutes.
• Add the baby bok choy and bell peppers and stir-fry until they just start to soften and pick up some color, about 30 seconds.
• Add the chicken, scallions, oyster sauce, mushroom soy sauce, chicken powder and scallions and work all the sauces into the stir-fry, about 30 seconds. Taste and adjust the seasoning, if necessary. Give the dish a light dusting with white pepper right before serving.

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.

BAKED CHICKEN WITH SHIITAKE MUSHROOM SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Wash chicken thoroughly and pat dry with paper towels. Place chicken quarters into a baking dish. Sprinkle with salt, white pepper, garlic, and paprika. Rub these ingredients into the chicken. Add a small amount of water to the bottom of the baking dish. Bake in the oven for 45 to 60 minutes, or until almost done. Remove from oven and add chicken stock. Add onions and mushrooms, which can be pre-sauteed, if desired. Add flour and stir to remove as many lumps as possible. Bake in oven until sauce thickens to desired preference, approximately 10 to 15 minutes. Remove chicken and check temperature which should be above 180 degrees F.

CHINESE RED COOKED CHICKEN THIGHS

Steps:

• In a Dutch oven, combine the sherry, sugar, soy sauce, water, crushed fennel seeds, ginger, orange rind strips, and cinnamon sticks, and bring to a boil; reduce the temperature and simmer, uncovered, for 10 minutes.
• Add the chicken thighs, cover the Dutch oven partially with the lid, and simmer for 45 minutes, turning the thighs occasionally.
• Remove the cinnamon sticks and rind; discard.
• In a bowl, pour the boiling water over the bean threads and let stand for about 5 minutes or until threads are soft; drain.
• Serve the thighs over the threads/noodles.
• Cooking Light, June 1998.
• Note: you can also use drumsticks instead of thighs, but do take the skin off to make sure the meat gets all the flavor! :).

RED-COOKED CHICKEN WITH SHIITAKES

Steps:

• Bring water, soy sauce, rice wine, brown sugar, ginger, garlic, tangerine peel, star anise, and 2 cups scallions to a boil in an 8-quart pot, then reduce heat and simmer 10 minutes. Add whole chicken and simmer, covered, turning once, until just cooked through, 50 to 60 minutes. Transfer chicken with a large slotted spoon to a platter and brush with sesame oil. Keep warm, covered with foil.
• Pour cooking liquid through a sieve into a large bowl, discarding solids. Skim fat from surface and reserve 1 cup cooking liquid. (Cool remainder, uncovered, then freeze.) Heat vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry shiitakes and remaining 2 cups scallions with salt, stirring frequently, until mushrooms are tender, 3 to 5 minutes. Add reserved cooking liquid and boil until reduced by half, about 3 minutes. Cut chicken into serving pieces and serve with sauce.