Steamed Chicken with Black Mushrooms and Bok Choy

Ingredients for Steamed Chicken with Black Mushrooms and Bok Choy

• 12 dried shiitake mushrooms* (1 to 35g )

• 475ml boiling-hot water

• 1.1kg skinless chicken thighs (bone-in)

• 60 مل صلصة الصويا

• 2 tablespoons Chinese rice wine or medium-dry Sherry

• 2 tablespoons cornflour

• 1 teaspoon Asian sesame oil

• 1/2 ملعقة صغيرة ملح

• 3 spring onions, cut into 1-inch pieces

• 1 ملعقة كبيرة من الزنجبيل الطازج المقشر والمفروم

• 675g baby bok choy (6 to 8), trimmed, halved lengthwise, and washed well

• Accompaniment: steamed rice

• Garnish: thinly sliced spring onion

• a heavy cleaver

• a 13- to 14-inch wok with a lid and a 9-inch round metal cooling rack or a deep 12-inch skillet fitted with a 12-inch steamer insert

• a 9- to 9 1/2-inch (6-cup) deep-dish pie plate

Soak shiitakes in boiling-hot water in a bowl until softened, about 30 minutes. Cut out and discard stems, then squeeze excess liquid from caps and discard soaking liquid.

Hack each chicken thigh crosswise through bone into thirds with cleaver.

Stir together soy sauce, rice wine, cornflour, sesame oil, and salt in a large bowl until smooth, then add chicken, mushroom caps, spring onions, and ginger and toss well to coat. Marinate at room temperature, stirring occasionally, 30 minutes.

Put rack into wok and add enough water to reach just below it. (If using a steamer insert, use approximately 4 inches of water.) Cover wok (or skillet) and bring water to a boil. Transfer chicken mixture to pie plate and put in wok (or skillet), then steam, covered, stirring once, until chicken is just cooked through, about 25 minutes.

While chicken is steaming, cook bok choy, uncovered, in a 4- to 6-quart pot of (unsalted) boiling water until just tender, 7 to 9 minutes, then drain in a colander.

Carefully remove pie plate from wok. Arrange bok choy around edge of a large deep platter and spoon chicken and sauce in centre.

*Available at Asian markets, many supermarkets, and Uwajimaya (800-889-1928).

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.