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

Bobby Lyons
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Recipe: Appetizing Chicken and Mushrooms Steamed in White Wine (or Sake)
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Recipe: Appetizing 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 have Chicken and Mushrooms Steamed in White Wine (or Sake) using 8 ingredients and 4 steps. Here is how you achieve it.

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

  1. It’s of Chicken thighs.

  2. It’s of Mixed mushrooms.

  3. It’s of Garlic.

  4. It’s of Magic salt (optional).

  5. It’s of of each Salt and pepper.

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

  7. It’s of splash Olive oil.

  8. It’s of to 20 grams Butter.

Remove the chicken, bacon and shallots and keep warm.

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) step by step

  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..

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.

ADD some HERBS DE PROVENCE when cooking the mushrooms and artichokes - it is the perfect spice and compliments the delicate flavors of the wine and mushrooms, bringing out the natural flavors sweetly with a lovely country herb taste.