Chicken And Mushroom Juk With Scallion Sauce Recipes

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

INSTANT POT CHICKEN JUK WITH SCALLION SAUCE

Steps:

• In a pressure cooker, combine rice, mushrooms, carrot, garlic, sesame oil, broth and half the ginger. Mix well. Add chicken, taking care to submerge the thighs in the liquid. Lock pressure cooker lid in place and set steam vent to sealing position. Select manual pressure cook and cook for 20 minutes on high pressure. Let pressure release naturally or manually release. (Be careful: It may splatter, so manually release gradually. A kitchen towel can be placed over the knob to catch any liquid.) Transfer chicken to a cutting board and shred.
• While the juk cooks, prepare the scallion sauce: In a small bowl, combine scallions, safflower oil, vinegar and the remaining ginger. Season with salt and pepper, and mix well.
• Stir the spinach and half the chicken into the cooked juk. Season with salt and pepper.
• Divide juk among bowls. Top each with some of the remaining chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.

PAN-FRIED CHICKEN IN MUSHROOM SAUCE

Steps:

• Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.
• Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
• While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
• Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.

CHICKEN WITH MUSHROOM SCALLION SAUCE

Steps:

• 1. Dredge chicken in breadcrumbs and fry in oil till lightly browned on both sides.
• 2. Remove chicken from pan and finish cooking in oven at 400 degrees for about 15 minutes
• 3. Fry scallions and mushrooms in 3 tablespoons of butter till tender. Fry bacon till done. Crumble after cooked
• 4. Add white wine, white balsamic vinegar, zest and juice from lemon and stir in with mushrooms and scallions.
• 5. Once juice has reduced remove chicken from oven and add back into the pan to cook for about 3 minutes with the juices.