Best Steamed Chicken With Black Mushrooms And Bok Choy Recipes

Steamed Chicken With Black Mushrooms and Bok Choy image

Provided by dicentra

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

12 dried shiitake mushrooms (1 to 1 1/4 oz)
2 cups boiling-hot water
2 1/2 lbs skinless chicken thighs (bone-in)
1/4 cup soy sauce
2 tablespoons chinese rice wine
2 tablespoons cornstarch
1 teaspoon sesame oil
1/2 teaspoon salt
3 scallions, cut into 1-inch pieces
1 tablespoon minced peeled fresh ginger
1 1/2 lbs baby bok choy, trimmed, halved lengthwise, and washed well (6 to 8)

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.

Nutrition Facts : Calories 442.3, Fat 12.7, SaturatedFat 3.1, Cholesterol 235.5, Sodium 1657.1, Carbohydrate 18, Fiber 3.5, Sugar 5, Protein 61.5

Sauteed Bok Choy With Mushrooms image

Provided by EmilyStrikesAgain

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs bok choy
2 tablespoons vegetable oil
3 green onions, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, crushed
1 teaspoon crushed red pepper flakes
3/4 teaspoon salt
fresh ground black pepper
3 tablespoons coconut milk or 3 tablespoons vegetable broth

Steps:

Cut off the base of the bok choy stalks; discard. Separate the stalks and leaves. If the stems of the bok choy leaves are large, chop finely. Wash the leaves and stalks; drain in a colander.
Heat the oil in a large skillet or saucepan over medium-low heat. Stir in the green onions, mushrooms, garlic, crushed red pepper, salt and black pepper; cook, stirring often, 5 minutes. Stir in the bok choy and coconut milk; cook, stirring until the leaves are tender and stalks are still crunchy, 3-6 minutes.

Steamed Chicken with Black Mushrooms and Bok Choy image

Number Of Ingredients 15

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).