Black Mushroom Chicken Deep Fried And Braised Recipes

BRAISED CHICKEN THIGHS WITH BUTTON MUSHROOMS

Steps:

• Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

STIR-FRIED CHICKEN, BLACK MUSHROOMS, BAMBOO SHOOTS AND SPINACH

Steps:

• Preparation "A": Place the shitake/black mushrooms in a bowl and fill to the top with medium-hot water; Use a dish to cover in order to keep the mushrooms submerged in the water; soak for 30 minutes (turn after 15 minutes); Next drain and squeeze excess water from mushrooms; Then cut away the stem and cut each mushroom in half; Set aside.
• Preparation "B": Place chicken pieces in a bowl, add 1 teaspoon cornstarch, 2 teaspoons soy sauce, 2 teaspoons red vinegar and 1 tablespoon oil...stir; Set aside.
• Preparation "C": In a cup add 1/3 stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon wine, 1/4 teaspoon sugar...stir; set aside.
• Preparation "D": Dissolve in a cup 2 tablespoons stock and 1 tablespoon cornstarch, stir; Set aside.
• Preparation "E": Cut up bamboo shoots into bite size pieces; set aside.
• In a wok add 2 tablespoons oil, 1 teaspoon salt and 2 cloves chopped garlic, stir-fry for 30 seconds; Next add the chopped spinach; Stir-fry for about 3+ minutes until al dente; Drain, squeeze out some of the liquid from the spinach; Place on a serving plate and keep warm.
• In a wok add 2 tablespoons oil, 1 chopped garlic and stir-fry for 30 seconds; Then add the chicken pieces; Stir-fry for about 3-5 minutes until the chicken is thoroughly cooked but not overcooked (stir often); Add cashews, stir briefly, then remove to a bowl and set aside.
• In a clean wok add 2 tablespoons oil, then 1 tablespoon chopped ginger and stir-fry 30 seconds; Next add the shitake mushrooms and stir-fry for about 1-2 minutes (add a little stock if needed); Next add the bamboo shoots and stir-fry another minute; Add Preparation "C" soy sauce and oyster sauce liquid, stir occasionally and cook for about 2-3 minutes.
• Stir Preparation "D" cornstarch and stock once again and add a small amount "As Required" (not all) until you have a thick coating on the mushrooms & bamboo shoots (That is, not a liquid sauce).
• Add the cooked chicken pieces & cashews and blend together for about 1 minute.
• Add 1 tablespoon sesame oil and then one quick stir.
• Place the chicken, mushrooms and bamboo shoots on top of the bed of spinach.
• Serve with sticky white rice, Chinese tea and fortune cookies.
• Note:.
• I prefer to use a non-sweet oyster flavored sauce, such as Hop Sing Lung Brand; However, most brands contain sugar (often second ingredient listed on bottle) which is perfectly acceptable.

BRAISED BLACK MUSHROOM CHICKEN

Steps:

• 1. Soak dried mushrooms. 2. Wipe chicken with a damp cloth and disjoint. Combine soy sauce, sherry and sugar. 3. Heat oil in a large heavy pan. Brown chicken quickly. Then stir in soy-sherry mixture. Reduce heat and cook, covered, 5 minutes, turning pieces once. 4. Boil water separately. Add to chicken, along with mushrooms, salt and pepper. Bring to a boil again then simmer, covered, until done (35 to 40 minutes). VARIATIONS: * For the water, substitute stock. * Omit the water. Increase the soy sauce and sherry to 1/2 cup each and the sugar to 1 tablespoon. Add with the other ingredients after chicken is browned and simmer, covered, about 40 minutes. * In step 3, add to heated oil 2 slices ginger root, crushed and 1 scallion stalk, cut in 2-inch sections. Stir-fry a minute then add chicken and brown. * In step 3, after browning chicken, add the soaked mushrooms and 1/2 cup bamboo shoots, sliced. Stir-fry to coat with oil then continue with steps 3 and 4. * In step 4, add with the mushrooms, 10 Chinese red dates. * During the last 10 minutes of cooking, add 1/4 cup fresh green peas. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BLACK MUSHROOM CHICKEN, DEEP-FRIED AND BRAISED

Steps:

• 1. Soak dried mushrooms. 2. Cut chicken in half and wipe with a damp cloth. Rub, inside and out, with soy sauce. Let stand 10 minutes. 3. Meanwhile slice ginger root. Shred bamboo shoot, water chestnuts and soaked mushrooms. Cut scallion stalks in 1-inch sections. 4. Heat oil to bubbling. Gently lower in chicken, one half at a time, and brown lightly. Drain on paper toweling. 5. Heat remaining oil. Add salt and ginger root stir-fry a few times. Add shredded vegetables and scallions stir-fry 1 to 2 minutes. 6. Stir in and heat water add sugar and pepper. Return chicken halves and bring to a boil then simmer. covered, until tender (about 20 minutes). 7. Remove chicken, leaving liquids in pan. Let bird cool slightly then chop, bones and all, in bite-size pieces. Arrange on a serving platter. 8. Gently reheat liquids in pan. Meanwhile blend cornstarch and remaining cold water to a paste then stir in to thicken. Pour sauce over chicken and serve. VARIATION: * In step 7, instead of chopping the chicken, disjoint and bone the legs and wings. Cut the breast meat in slices and arrange decoratively on a platter with legs and wings. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.