Chicken In Soy Mushroom Sauce Recipes

SOY SAUCE CHICKEN

Steps:

• Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
• Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
• Place chicken on a platter and sprinkle with chopped green onions.

CHICKEN IN SOY MUSHROOM SAUCE

Steps:

• Soak the mushrooms in a little boiling water, around 1/4 cup, for twenty mins.
• Drain, reserving the liquid.
• Remove the stalks and slice mushrooms thinly.
• Combine soy, rice wine, sesame oil and ginger in a bowl.
• Add chicken and coat well.
• Marinade in the fridge for at least one hour.
• Bring a pot or wok filled with water to boil.
• The steamer is to sit on top, so select one that fits.
• Line a bamboo steamer with baking paper.
• Place chicken in steamer, reserving marinade.
• Put lid on and place over the boiling water.
• Steam for six minutes.
• Turn over and steam for an additional six minutes.
• While this is happening, prepare the bok choy.
• Wash it very well to remove all grit.
• Slice it into quarters lengthwise.
• Top the chicken with the bok choy, and steam for an additional 3 minutes.
• Do not overcook.
• Combine reserved marinade and mushroom liquid and mushrooms in a small saucepan.
• Boil for two to three minutes.
• Add enough stock to cornflour to make a smooth paste.
• Add paste and remaining stock to saucepan.
• Stir over a medium heat for 2 minutes, until sauce thickens.
• Serve on a bed of rice, and bok choy.
• Arrange mushrooms decoratively on the chicken and drizzle with the sauce.

SOY SAUCE CHICKEN

Steps:

• Season the chicken with salt and set aside. Heat the oil in a wok or large frying pan over a medium heat, add the halved spring onions, ginger, star anise and bay leaves. Stir-fry for 5 mins until fragrant and the spring onions turn slightly golden.
• Pour in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, 2 tbsp of the sugar and 480ml water. Turn the heat up to high and bring the liquid to the boil.
• Slide in the chicken thighs, skin-side down, arranging them in a single layer. Add water if needed to just about cover the chicken.
• Turn the heat down low, cover the wok or pan and simmer for 35 mins. Turn the thighs over and cook covered for another 10 mins.
• Remove the chicken to a plate. When the thighs are cool enough to handle, remove the bones and slice into pieces about 1cm thick. Arrange on a serving dish.
• While the chicken is cooling, strain 150ml of the braising liquid into a small pan and discard the solids. Put the pan over a medium heat and just before it starts to boil, add the cornflour mixture and remaining brown sugar. Once the sauce reaches your desired thickness, remove from the heat. (It should be thick enough to coat the back of a spoon.) Pour it over the sliced chicken or serve in a bowl on the side for dipping. Garnish with the sliced spring onion. Serve with jasmine rice and steamed greens, or vegetables of your choice.

SIMPLE SOY SAUCE CHICKEN

Steps:

• Combine chicken pieces, Italian salad dressing, mushrooms, water, soy sauce, dried minced onion, brown sugar, garlic powder, and black pepper in a heavy skillet or Dutch oven over low heat. Cover and simmer until chicken is very tender, about 45 minutes. Serve over hot cooked rice.

SOY CHICKEN WITH MUSHROOMS & SPINACH

Steps:

• Place chicken in a glass dish. Drizzle with 2 tablespoons of soy sauce; turn to coat. Cover with plastic food wrap. Chill for 15 minutes to marinate.
• Combine remaining soy sauce wih oyster sauce, juice, oil, half the coriander, ginger, garlic, and 2 tablespoons water in a small jug.
• Heat a char grill on high. Add chicken; cook for 4 minutes on each side, or until cooked. Transfer to a plate. Cover with foil and let rest for 5 minutes.
• Meanwhile, heat a large frying panover moderate heat. Spray mushrooms with oil. Add mushrooms to pan; cook and stir for 3 minutes. Add sauce mixture; bring to boil. Add spinach. Cover; cook for 1-2 minutes, shaking pan occasionally, or until spinach wilts. Remove from heat.
• Spoon spinach mixture among serving plates. Top with chicken; sprinkle with the remaining coriander and chilli.