Steamed Chicken with Black Mushrooms and Bok Choy

Steamed Chicken with Black Mushrooms and Bok Choy
Photo by Romulo Yanes

Ingredients

  • 3 scallions
  • 1 9-inch round metal cooling rack or a deep 12-inch skillet fitted with a 12-inch steamer insert
  • 2 tablespoons cornstarch
  • scallion
  • rice
  • 2 ½ pounds skinless chicken thighs (bone-in)
  • 1 tablespoon fresh ginger
  • + 10 more ingredients
    • 1 13- to 14-inch wok with a lid
    • 1 ½ pounds baby bok choy
    • ¼ cup soy sauce
    • 1 teaspoon Asian sesame oil
    • 2 tablespoons Chinese rice wine or medium-dry Sherry
    • 12 dried shiitake mushrooms (1 to 1 1/4 oz)
    • ½ teaspoon salt
    • 1 heavy cleaver
    • 1 9- to 9 1/2-inch (6-cup) deep-dish pie plate
    • 2 cups water

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, cornstarch, sesa...

View full recipe at Epicurious

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