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Steamed Breast Of Chicken with Black Mushroom - This rustic, rich flavored, steamed chicken comes with a recipe for its very own marinade. Black mushrooms and chicken breast are marinated in a mixture of ginger, garlic and soy sauce, before being steamed. If you like, you can even add sausage as well.
Prep Time: 30 mins
Cook Time: 20 mins
Servings: 4
Main Ingredient: Chicken Breast
Difficulty Level: 2 |
Ingredients to make Steamed Breast Of Chicken with Black Mushroom
1 lg Chicken breast
8 Dried Nami black mushrooms
2 Green onions
8 Water chestnuts
1 Chinese sausage (opt)
MARINADE
2 tb Dry sherry
1 tb Cornstarch
2 Slices ginger root/minced
1 ts Sesame oil
2 tb Thin soy sauce
2 Cloves garlic, minced
1/2 ts Sugar
Directions to make Steamed Breast Of Chicken with Black Mushroom
Step 1:Preparation: Soak dried mushrooms in hot water for 1/2 hour or until soft. Remove stems; thinly slice caps. Debone chicken; slice into 1/2\” thick, quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade ingredients to chicken; marinate for at least 30 minutes.
Step 2:Slice water chestnuts in thin circles. Cut green onions on bias into 1\” sections. There are 2 varieties of \”Cantonese-style\” Chinese semi-dried sausage available in Chinese markets: duck liver & sweet pork meat. Either will do for this dish. Cut sausage on bias into 1/8\” thick slices. Marinade is not used with sausage.
Step 3:Steaming: Mix sliced mushrooms & water chestnuts with chicken. If desired, add sausage. Steam for 20 minutes. If using deep bowl, stir chicken after 10 minutes to make certain bottom pieces get cooked. Just before serving, add green onions. Serve immediately, since cornstarch will become gummy if dish is allowed to cool.
Image Source: bingbing
November 6, 2009 | Filed Under Buffet, Dinner, Easy, Easy Meat Recipes, Lunch, Main Course, Marinade, New Meat Recipe, Supper, meat | 1 Comment
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Beef Shreds with Green Pepper - This fabulous stir fried, flank steak recipe is sweet and sassy, all at once. Thinly sliced steak and peppers are stir fried to perfection, then topped with a scrumptious pan sauce, recipe included,all in just 10 Minutes! A quick, easy recipe that is awesome served over noodles or rice.
Prep Time: 15 mins
Cook Time: 10 mins
Main Ingredient: Flank Steak
Difficulty Level: 2 |
Ingredients to make Beef Shreds with Green Pepper
1 lb Flank steak, cut in thin strips
2 ea Medium bell peppers
1 ea Clove garlic
4 T Peanut oil
1/4 t Salt
**SAUCE:
1/4 c Stock
1 t Thin soy sauce
1 t Chili paste with soybean
1 t Sherry wine
1 1/2 t Thin cornstarch paste
Directions to make Beef Shreds with Green Pepper
Step 1:Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process. Slice pepper thinly to match cooked meat. Peel and quarter garlic clove; add to peanut oil.
Step 2:Mix sauce ingredients. Stir-frying: Heat wok as hot as possible. Add garlic and 1/2 the oil; stir; remove garlic when it browns. Add salt to oil; stir. Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat.
Step 3:When meat begins to shrivel, remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining meat. Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates.
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Cantonese Roast Duck - This snappy, Asian inspired roast duck recipe is extraordinary. Rubbed with salt, and left to sit overnight, it bakes up moist and juicy, and the baked meat will melt in your mouth. If you are a fan of Oriental food, this quick and easy recipe is just for you!
Main Ingredient: Duckling
Difficulty Level: 2 |
Ingredients to make Cantonese Roast Duck
1 Duckling rubbed inside and out with 2 tablespoon salt
2 tb Sherry
2 tb Hoisin sauce
2 tb Dark corn syrup
1 ts Five spice powder
1 tb Ground brown bean sauce
Directions to make Cantonese Roast Duck
Step 1:Rub duck inside and out with salt and refrigerate overnight. Mix remaining ingredients and rub on duck inside and out until used up. Preheat oven to 300 degrees.
Step 2:Place duck on rack, breast side up, in pan with 1 inch of water. Roast 1 hour, turn duck over, roast 1 hour more. Turn duck breast side up, increase heat to 350 degrees and roast 30 minutes. Remove from pan and cool.
September 1, 2009 | Filed Under Baked, Buffet, Dinner, Duck, Easy, Easy Meat Recipes, Main Course, New Meat Recipe, Supper, meat, roast | Leave a Comment
