New braised chicken in sauce
New braised chicken in sauce. Chinese recipes.
Braised chicken in sauce with chinese mushroom sauce. Simply yummy!!
Sick of the same fried chicken or chicken tikka masala? Here is a new one yummy recipe.
Emerging research indicates that black fungus offers many benefits, such as protecting your liver, lowering cholesterol, and boosting gut health. It’s also packed with fiber and antioxidants. While this fungus has also been used in traditional Chinese medicine, more studies are needed to assess its effects.
Black fungus is an edible mushroom that’s a popular ingredient in Chinese cuisine.
Throughout history, people around the world have foraged wild mushrooms for food.
It’s typically sold dry under various names, such as cloud ear or tree ear fungus. It should be soaked and cooked thoroughly before consuming it.
While this fungus has also been used in traditional Chinese medicine, more studies are needed to assess its effects.
Gathering wild mushrooms can also be an extremely rewarding and interesting hobby. However, those who do it must proceed with the utmost caution.
Though many wild mushrooms are highly nutritious, delicious, and safe to consume, others pose a serious risk to your health and can even cause death if ingested.
For this reason, it’s critical to only hunt mushrooms with someone who’s highly experienced at identifying both edible and poisonous mushrooms.
Ingredients:
- 16 Chinese black mushrooms
- 1/4 cup golden needles
- 3 scallions
- 1 slice gingerroot, the size of a half-dollar
- 1 tablespoon dark soy sauce
- 1 chicken, about 3 pounds (might be chicken wings)
- 1 ball preserved turnip
- Oil for deep-frying
- 3/4 teaspoon salt
- 1 quart water
- 2 teaspoons sugar
- Dash of pepper
- 1 tablespoon dry sherry
- 2 teaspoons cornstarch mixed with 1 tablespoon water
Preparation:
Soak the mushrooms in water for 30 minutes or until soft. Squeeze gently to remove excess water. Discard the tough stems and slice into 1/8-inch strips.
Pour boiling water over the golden needles in a bowl and soak for 30 minutes. Drain, discard any tough stems if present, and cut the golden needles in half. Cut the scallions thinly. Flatten the gingerroot with the side of a cleaver or broad nife blade. Rub the soy sauce into the meat.
Open up the ball of preserved turnip and rinse it well under running water to remove the excess salt. Shred the turnip.
Next….
In a wok or large pot heat the oil to 375 degrees. Fry the meat for 2 minutes on each side or until the skin is golden brown. Remove the meat and drain off the oil.
Heat a wok or pot large enough to hold the chicken over high heat until a drop of water immediately sizzles into steam. Add 2 tablespoons of the oil, 1/2 teaspoon of the salt, and the gingerroot. Stir to brown the gingerroot slightly. Add the mushrooms, scallions, water, sugar, pepper, turnip, golden needles, sherry, and the remaining salt. Place the chicken on top of this. Cover, reduce heat to medium low, and simmer for 15 minutes more.
Remove the chicken from the pot and chop into 1-inch pieces. Place the chicken in a serving dish. Add the cornstarch mixture to the sauce remaining in the pot. Stir for 30 seconds to thcken. Pour the sauce over the meat.
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Chinese Black Mushrooms: A Culinary Treasure Unveiled
Introduction: In the realm of Chinese cuisine, an ingredient that stands out for its unique flavor, captivating aroma, and versatile applications is the Chinese black mushroom. Also known as shiitake mushrooms, these dark-hued fungi have been integral to Chinese culinary traditions for centuries. In this exploration, we’ll dive into the origins, characteristics, nutritional benefits, cultural significance, and diverse culinary uses of Chinese black mushrooms, uncovering the secrets that make them a cherished culinary treasure.
Origins and Varieties: Chinese black mushrooms, scientifically known as Lentinula edodes, belong to the shiitake mushroom family. Originating in East Asia, particularly in China and Japan, shiitake mushrooms have a rich history dating back over a thousand years. While their name might suggest an exclusive connection to Chinese cuisine, these mushrooms have become beloved worldwide for their distinctive umami flavor and meaty texture.
There are various varieties of shiitake mushrooms, distinguished by size, cap shape, and cultivation methods. The most prized among them are the “Donko” or “Winter shiitake,” which are harvested in colder months and possess a more intense flavor and aroma.
Characteristics: *1. Appearance:
Chinese black mushrooms are characterized by their dark brown to black color, with a convex, umbrella-like cap and a sturdy stem. The cap can range in diameter, and the gills underneath contribute to the mushroom’s overall texture.
*2. Flavor and Aroma:
The flavor of Chinese black mushrooms is a delightful combination of earthiness, umami richness, and a subtle hint of smokiness. When dried, their aroma intensifies, adding depth to dishes and making them a sought-after ingredient in both fresh and dried forms.
*3. Texture:
The texture of shiitake mushrooms is robust and meaty, making them a popular choice for vegetarian and vegan dishes. Even after cooking, they maintain a satisfying chewiness that adds substance to various culinary creations.
Nutritional Benefits: Chinese black mushrooms are not only prized for their culinary attributes but also for their nutritional benefits. They are low in calories, rich in protein, and a good source of B-vitamins, particularly B2 (riboflavin) and B3 (niacin). Additionally, they contain essential minerals such as copper, selenium, and zinc.
Cultural Significance: In Chinese culture, the symbolism attached to shiitake mushrooms goes beyond their culinary appeal. The word for mushrooms, “mo,” sounds similar to the word for “more” or “increase,” making them a symbol of prosperity and abundance. As a result, shiitake mushrooms are often featured in celebratory dishes during festivals, weddings, and other joyous occasions.
Culinary Uses: Chinese black mushrooms are celebrated for their versatility in the kitchen, adding depth and complexity to a wide range of dishes. Here are some popular culinary applications:
*1. Stir-Fries and Noodle Dishes:
Sautéed with an array of vegetables or combined with noodles, Chinese black mushrooms impart their distinctive umami flavor to stir-fries and noodle dishes. Their meaty texture makes them a satisfying addition to these savory creations.
*2. Braised and Stewed Dishes:
Shiitake mushrooms shine in braised and stewed dishes, absorbing the flavors of the surrounding ingredients while maintaining their own robust taste. They are often featured in braised tofu, vegetable stews, and meat-based dishes.
*3. Dim Sum and Dumplings:
Minced and combined with other ingredients, shiitake mushrooms are a popular filling for dim sum and dumplings. Whether steamed, pan-fried, or deep-fried, their savory profile enhances the overall taste of these bite-sized delights.
*4. Soup Stocks and Broths:
Dried shiitake mushrooms are a key component in many Chinese soup stocks and broths. Their dried form intensifies the umami flavor, creating a rich and flavorful base for soups.
*5. Vegetarian and Vegan Cuisine:
With their meaty texture and robust flavor, Chinese black mushrooms are a staple in vegetarian and vegan cuisine. They are often used to create meat substitutes or as a substantial component in plant-based dishes.
Culinary Techniques: *1. Rehydrating Dried Mushrooms:
Dried shiitake mushrooms need to be rehydrated before use. Soaking them in warm water for about 20-30 minutes softens them and allows them to absorb moisture, enhancing their texture and flavor.
*2. Sautéing and Stir-Frying:
Sautéing or stir-frying fresh or rehydrated shiitake mushrooms in a hot wok with garlic, ginger, and soy sauce intensifies their savory notes and brings out their distinctive umami flavor.
*3. Braising and Stewing:
In braised and stewed dishes, shiitake mushrooms are slow-cooked, allowing them to absorb the flavors of the surrounding ingredients. This cooking method results in tender, flavorful mushrooms.
In conclusion, Chinese black mushrooms, or shiitake mushrooms, represent a culinary treasure deeply embedded in Chinese culinary traditions. From their origins in East Asia to their widespread popularity globally, these mushrooms have transcended borders, captivating the taste buds of food enthusiasts and chefs alike.
With their unique flavor profile, meaty texture, and versatility in the kitchen, Chinese black mushrooms continue to be a vital ingredient, contributing to the rich tapestry of flavors that define Chinese cuisine. Whether starring in stir-fries, enhancing soups, or bringing depth to braised dishes, shiitake mushrooms remain an indispensable component in the art of Chinese gastronomy, celebrated for their cultural significance and culinary prowess.
