Chicken With Mushrooms And Lemongrass Recipes

CHICKEN WITH MUSHROOMS AND LEMONGRASS

Steps:

• Heat oil in a wok or frying pan, and cook garlic, ginger, scallions, and lemongrass on medium high until the garlic is golden.
• Add peppers to pan and cook briefly before removing from heat.
• In the pan, pour in more peanut oil and heat until almost smoking.
• Add the chicken and leave it to brown.
• Fry, stirring, until golden and sticky on all sides.
• Add the mushrooms.
• When they are tender, add the spices back to the pan.
• Mix the lime juice, fish sauce, and sugar separately, then pour it into the hot pan.
• Toss in the basil or mint and eat immediately.

CHICKEN WITH LEMONGRASS

Steps:

• Heat oil and fry onion with garlic for 1 minute. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili and stir fry for 4 minutes.
• Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili pepper and stir fry 5 minutes.
• Add water and continue to stir fry an additional 8 to 10 minutes, or until chicken is just about cooked through.
• Remove smashed Lemongrass.
• Add the coconut milk and simmer, stirring, until sauce it thickened.
• Serve over Asian noodles or steamed white rice.
• Garnish with sprinkled chopped nuts and the freshly chopped cilantro.

CHICKEN WITH MUSHROOMS, LEMONGRASS AND CHILI

Steps:

• Heat a drizzle of olive oil in a frying pan and brown the chicken on all sides. Remove from the pan and set aside on a plate.
• Return the pan to the heat with a bit more olive oil. Lightly fry the red pepper and mushroom until they begin to soften.
• Add the browned chicken back into the pan, followed by the garlic, ginger, scallions, lemongrass and chili peppers. Cook for 3-4 minutes until softened.
• Pour in the coconut milk and cook for 15 minutes over a medium heat. Add the fish sauce, sugar, lime juice and mint.
• Serve with basmati rice and a garnish of mint leaves.

LEMON AND GARLIC CHICKEN WITH MUSHROOMS

Steps:

• Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they're 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
• Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
• Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
• Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.

CHICKEN WITH LEMONGRASS & COCONUT

Steps:

• Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
• Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.

LEMON-GRASS-GINGER SOUP WITH MUSHROOMS

Steps:

• Heat the stock over medium heat. Trim two of the lemon-grass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections, and add them to the stock with the ginger and about 1/4 of the minced chilies. Simmer for about 15 minutes, longer if you have the time. Peel all the hard layers off the remaining stalk of lemon grass, and mince its tender inner core.
• When you're ready to eat the soup, remove the lemon grass and ginger. Add 1 tablespoon nam pla and the chopped mushrooms. Taste the broth, and add more chilies if you like, as well as some salt if necessary. In the bottom of each of 4 warmed bowls, sprinkle a little each of the chile, lime leaves or zest, lime juice, cilantro and minced lemon grass.
• Ladle the soup into the bowls and add a teaspoon of nam pla to each bowl. Serve piping hot.