New braised chicken in sauce
Braised chicken in sauce with chinese mushroom sauce. Simply yummy!!
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.
- 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
- 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
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.
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.