Enhance your palette with this steamed Asian chicken and mushroom dish that will surely impress your family members.
|10||Dried shitake mushrooms|
|1 tbsp||(15 mL) Freshly grated gingerroot|
|.75 cup||(175 mL) Rice wine|
|.25 cup||(60 mL) Rice vinegar|
|1||Package (4 pieces) Maple Leaf Prime Naturally® Chicken Thighs, cut into 2” (5 cm) pieces|
|1 tbsp||(15 mL) Vegetable oil|
|2 tsp||(10 mL) Sugar|
|.5 tsp||(2 mL) Salt|
|1 tbsp||(15 mL) Light soy sauce|
|1||2” (5 cm) Piece fresh ginger, peeled and julienned|
|1||Clove garlic, thinly sliced|
|2||Green onions, thinly sliced|
|Sesame oil, (optional)|
REMOVE and discard stems from shitake mushrooms. Place in a shallow bowl with grated ginger rice wine and vinegar. Soak for 2 hours or until soft. Drain liquid from mushrooms and discard. Squeeze out all excess liquid from mushrooms and slice into strips. Place into a medium size bowl with chicken pieces.
WHISK together vegetable oil, sugar, salt, soy sauce, ginger and garlic in a small bowl. Add to chicken and mushrooms and mix thoroughly.
ASSEMBLE a bamboo steamer over simmering water in a large pot or wok. Arrange chicken, mushrooms, ginger and garlic on a plate slightly smaller in diameter than the steamer. Set plate inside and steam, covered for 20-25 minutes or until the chicken is cooked through and the internal temperature reaches 185°F (85°C). Garnish with green onions and drizzle with sesame oil if desired.
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