Braised black mushroom chicken
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Braised black mushroom chicken
  Chicken    Poultry    Mushrooms  
Last updated 6/12/2012 1:09:57 AM. Recipe ID 37053. Report a problem with this recipe.
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      Title: Braised black mushroom chicken
 Categories: Poultry
      Yield: 6 Servings
 
     10    -(up to)
     15    Dried black mushrooms
      1    (3-lb) chicken
      4 tb Soy sauce
      2 tb Sherry
      1 ts Sugar
      2    -(up to)
      3 tb Oil
      2 c  Water
    1/2 ts Salt
      1 ds Pepper
 
  1. Soak dried mushrooms.
  
  2. Wipe chicken with a damp cloth and disjoint. Combine soy sauce,
  sherry and sugar.
  
  3. Heat oil in a large heavy pan. Brown chicken quickly. Then stir in
  soy-sherry mixture. Reduce heat and cook, covered, 5 minutes, turning
  pieces once.
  
  4. Boil water separately. Add to chicken, along with mushrooms, salt
  and pepper. Bring to a boil again; then simmer, covered, until done
  (35 to 40 minutes). VARIATIONS:
  
  1. For the water, substitute stock.
  
  2. Omit the water. Increase the soy sauce and sherry to 1/2 cup each
  and the sugar to 1 tablespoon. Add with the other ingredients after
  chicken is browned; and simmer, covered, about 40 minutes.
  
  3. In step 3, add to heated oil 2 slices ginger root, crushed; and 1
  scallion stalk, cut in 2-inch sections. Stir-fry a minute; then add
  chicken and brown.
  
  4. In step 3, after browning chicken, add the soaked mushrooms and
  1/2 cup bamboo shoots, sliced. Stir-fry to coat with oil; then
  continue with steps
        3    and 4.
  
  5. In step 4, add with the mushrooms, 10 Chinese red dates.
  
  6. During the last 10 minutes of cooking, add 1/4 cup fresh green
  peas.
  
  From , ISBN 0-517-65870-4.




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Recipe ID 37053 (Apr 03, 2005)

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