Steamed Chicken With Black Mushrooms And Bok Choy Recipe

Name: Steamed Chicken With Black Mushrooms And Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 dried shiitake mushrooms* (1 to 1 1/4 oz); 2 cups boiling-hot water; 2 1/2 lb skinless chicken thighs (bone-in); 1/4 cup soy sauce; 2 tablespoons Chinese rice wine or medium-dry Sherry; 2 tablespoons cornstarch; 1 teaspoon Asian sesame oil; 1/2 teaspoon salt; 3 scallions, cut into 1-inch pieces; 1 tablespoon minced peeled fresh ginger; 1 1/2 lb baby bok choy (6 to 8), trimmed, halved lengthwise, and washed well; Accompaniment: steamed rice; Garnish: thinly sliced scallion; 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

Servings: persons

12 dried shiitake mushrooms* (1 to 1 1/4 oz)
2 cups boiling-hot water
2 1/2 lb skinless chicken thighs (bone-in)
1/4 cup soy sauce
2 tablespoons Chinese rice wine or medium-dry Sherry
2 tablespoons cornstarch
1 teaspoon Asian sesame oil
1/2 teaspoon salt
3 scallions, cut into 1-inch pieces
1 tablespoon minced peeled fresh ginger
1 1/2 lb baby bok choy (6 to 8), trimmed, halved lengthwise, and washed well
Accompaniment: steamed rice
Garnish: thinly sliced scallion
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

1
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.
2
Hack each chicken thigh crosswise through bone into thirds with cleaver.
3
Stir together soy sauce, rice wine, cornstarch, sesame oil, and salt in a large bowl until smooth, then add chicken, mushroom caps, scallions, and ginger and toss well to coat. Marinate at room temperature, stirring occasionally, 30 minutes.
4
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.
5
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.
6
Carefully remove pie plate from wok. Arrange bok choy around edge of a large deep platter and spoon chicken and sauce in center.
7
*Available at Asian markets, many supermarkets, and Uwajimaya (800-889-1928).

1706

kcal

Calories

147

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 dried shiitake mushrooms* (1 to 1 1/4 oz), 2 cups boiling-hot water, 2 1/2 lb skinless chicken thighs (bone-in), 1/4 cup soy sauce, and more.

Yes, Steamed Chicken With Black Mushrooms And Bok Choy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Chicken With Black Mushrooms And Bok Choy

How did you like this recipe?

Frequently Asked Questions