Enjoy 5 chicken mushroom recipes using different methods. Simmered, stewed, stir-fried and steamed.
Chicken goes very well with Chinese mushrooms. In my opinion, they only come in a close second after ginger and chicken.
Chicken soup with mushrooms is very good for the lungs. It is great for people recuperating from pneumonia or asthma.
All 4 recipes use Chinese mushrooms.
soaking dried mushrooms
Recipe 1. Rice cooker chicken mushroom soup
Make sure you have a rice cooker that is big enough to hold the ingredients and still be only 70% full. Having said that, you do not have to use a rice cooker for this. Any soup pot, slow cooker and even thermal cooking pot will do.
Chicken, shiitake mushrooms and carrots are good complementary ingredients in a Chinese soup. They offer a good range of vitamins and minerals as well as proteins and carbohydrates. They are also not exotic ingredients where you need to hunt high and low for in an Asian grocery store.
They are readily available in most supermarkets. You soak the dried mushrooms the night before to ensure complete re-hydration. If you don't have time, you can use fresh shiitake mushrooms. The flavour and texture will not be the same but that's okay.
Depending on the rice cooker you are using, you may have to turn off your rice cooker manually if it doesn't have other settings.
Half a chicken
6 dried shiitake mushrooms
Salt to taste
Directions (for the rice cooker)
Clean the chicken and place it into the inner pot of the rice cooker. Remove the skin if you do not want the soup to be too oily
Add enough water to cover the chicken. Substitute with chicken or vegetable stock if you have some
Rinse the dried mushrooms and soak in warm water until they re-hydrate
Wash and peel the carrots and cut into bite-sized cubes
Drain the mushrooms and cut into bite-sized pieces
Place the mushrooms and carrots into the rice cooker together with the chicken and stock
Cover and press the cook button to start the cooking process
When the soup is done, turn the cooker off and let the soup sit for another 10 minutes before serving
Recipe 2: Clear chicken mushroom soup
A light and quick chicken mushroom soup.
10 Chinese mushrooms
1 boneless chicken thigh
20g ginger slices
1 stalk of spring onion, chopped
1 litre water
2 tablespoon rice wine
2 tablespoon cooking oil
Wash the Chinese mushrooms
Cut the chicken thigh meat into smaller pieces and parboil
Heat the cooking oil and fry the ginger and mushrooms till fragrant
Add the water and bring to a boil
Add the chicken
Lower the heat to a simmer for about 15 minutes
Add salt and rice wine to taste
Sprinkle with chopped spring onion before serving
Recipe 3: Chicken mushroom soup for nursing mothers
This soup is more like a chicken stew than a soup.
When preparing food for nursing mothers, the Chinese avoids anything that is considered cold or cooling. The dishes need to be warming but not heaty just like the following 2 recipes.
Chicken and ginger is a golden pair in the Chinese dietary practice. A mild and warming combination. Most beneficial for nursing mothers.
Dried Chinese mushrooms impart a woody, smoky flavour to the chicken and ginger stew. It has a stronger flavour than the fresh mushrooms and is more suitable for stewing.
1 free range chicken
10 dried and large Chinese mushrooms
2 stalks of spring onion
2 pieces of old ginger
2 tbsp garlic
2 tsp salt
5 tbsp rice wine
Dash of sesame seed oil
Directions (for claypot)
Soak the dried mushrooms in room temperature water until they re-hydrate
Cut the chicken into sections
Parboil the chicken pieces for about 5 minutes
Score the caps of the mushrooms
Wash and cut the spring onions into smaller sections
Place the chicken pieces, mushrooms, ginger and garlic in a claypot
Add enough water to cover the chicken pieces
Bring the pot to a boil
Lower the heat and cover the pot and simmer for 30 minutes
Add the spring onions and cook for a further 5 minutes
Add the seasonings before serving
If you don't have a clay pot, use a dutch oven or a slow cooker
Recipe 4: Chicken mushroom soup with garlic
The chicken is pan-fried to crisp up the skin. I thought it will increase the oiliness of the soup but I was wrong. Frying the skin leave some of the oil in the pan which you can then pour away.
2 boneless chicken thighs
16 dried Chinese mushrooms
10 cloves of garlic, peeled
5 slices of ginger
Soak the Chinese mushrooms until they are rehydrated. You can substitute with fresh mushrooms
Heat a pan to middle heat, add the chicken meat skin down to brown and crisp up the skin. You don't have to add oil before adding the chicken
Remove when the skin turns golden brown. Let it cool
Remove the stems of the mushrooms. They are quite tough
Cut the cooled chicken thighs into smaller pieces
Heat the chicken oil left in the pan and fry the mushrooms until they turn fragrant
Add the chicken pieces, ginger and garlic and stir-fry
Add sufficient water to cover all the ingredients. You may also add the water used to soak the mushrooms
Let the whole pan simmer for about 10 to 15 minutes
Add salt to taste before serving
Recipe 5: Steamed chicken and mushrooms
This is not a soup. It is a steamed dish which will create a very flavourful dish with a thin sauce.
Half a fresh chicken, chopped into small pieces
5 slices of ginger, julienned
20 fresh Chinese mushrooms
1 teaspoon rice wine
1 tablespoon soy sauce
1 teaspoon salt
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon sesame seed oil
1 teaspoon white pepper powder
Place the chicken into a mixing bowl, add the ginger and the marinate
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