Recipe: at dinner Chicken and Mushrooms Steamed in White Wine (or Sake)

Share on Tumblr
Share on Pinterest
Share on WhatsApp
Recipe: at dinner Chicken and Mushrooms Steamed in White Wine (or Sake)
Page content

Recipe: at dinner Chicken and Mushrooms Steamed in White Wine (or Sake) Delicious, fresh and tasty.

Chicken and Mushrooms Steamed in White Wine (or Sake). Little chicken thighs swimming in a white wine and mushroom sauce with a drool worthy aroma wafting around your kitchen is just too dang incredible not to share. Simply brown the chicken, make your mushroom sauce, pop it into the oven and voilà , dinner is served. Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft.

Sprinkle chicken with salt and pepper; dust with flour.

Heat oil in heavy large skillet over medium-high heat.

Put the chicken pieces into a bowl and add the soy sauce, rice wine, sugar, cornstarch, salt, pepper, oil and ginger.

You can cook Chicken and Mushrooms Steamed in White Wine (or Sake) using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chicken and Mushrooms Steamed in White Wine (or Sake)

  1. You need 2 fillets of Chicken thighs.

  2. It’s 1 of Mixed mushrooms.

  3. It’s 2 clove of Garlic.

  4. You need 1 of Magic salt (optional).

  5. Prepare 1 dash of of each Salt and pepper.

  6. It’s 180 of to 200 ml White wine (or sake).

  7. You need 1 of splash Olive oil.

  8. It’s 10 of to 20 grams Butter.

Briefly steaming chicken in white wine, sake, or water and letting the residual heat slowly cook the meat prevents it from drying out.

This technique is very versatile and the chicken can be used in salads, wraps & sandwiches, or is delicious just as is with an avocado dip or herb sauce.

Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.

Bring the liquid to a boil, then add the chicken back in the skillet.

Chicken and Mushrooms Steamed in White Wine (or Sake) instructions

  1. These are the ingredients. Chop the chicken into large bite-sized pieces, then season with Magic Salt (or salt and pepper)..

  2. Heat olive oil in a frying pan, sauté garlic until aromatic, then fry both sides of the chicken, starting with the skin side down. Once both sides of the chicken are golden brown, add the mushrooms and lightly sauté..

  3. Pour in the white wine (or sake), steam-cook for 10 to 15 minutes..

  4. Taste once the broth boils down, and season to taste, add butter, stir until its coated evenly over the chicken and mushrooms, then its ready to serve. Garnish with minced green onions or parsley..

Before steaming, assemble the mushrooms with the marinated chicken and add the gojiberries on the chicken, and drizzle remaining sake (used to hydrate gojiberries) over the chicken and mushrooms.

Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese.

It is quick and easy to prepare steamed chicken, and the gravy is the most satisfying part of the dish.

Children can finish eating a bowl of steamed rice just with the gravy. aah, people.

I have found the secret to this recipe.