Best 6 Chicken In Soy Mushroom Sauce Recipes

CHICKEN RICE BOWL WITH SOY-MUSHROOM SAUCE

Steps:

• Bring the water for the rice to a boil in a large saucepan. Add a pinch of salt and stir in the rice.
• Reduce the heat to medium-low to keep the mixture at a slow simmer. Cover tightly and cook until the rice is tender but not mushy, 30 to 35 minutes. Remove from the heat and set aside until ready to serve.
• Place the chicken, 1/3 of the scallions, 1/3 of the garlic and all of the ginger in a wok or large skillet.
• Add the chicken broth and bring the mixture to a simmer over medium heat (do not boil).
• Continue cooking, turning several times, until the chicken is tender and cooked through, 6 to 8 minutes.
• Transfer the chicken to a cutting board and strain the broth into a measuring cup and discard the solids.
• Once the chicken has cooled enough to handle, shred it into bite-sized pieces, transfer to a bowl and toss with 2 teaspoons of the sesame oil. Set aside.
• Wipe any excess moisture from the skillet and heat the vegetable oil over medium-high heat.
• Add the remaining garlic and stir-fry for 30 seconds. Add the mushrooms, cook for another minute, then add the soy sauce and sugar.
• Continue cooking for 2 minutes, then stir in 3/4 cup of the reserved broth.
• Bring the mixture to a simmer, then slowly add the beaten egg, stirring continuously until the sauce has thickened.
• Add the remaining scallions and sesame oil along with a few grinds of black pepper. Remove from the heat.
• To serve, fluff the rice with a fork and place a portion in each of 4 serving bowls. Top with a portion of shredded chicken and spoon the mushroom sauce over the top.
• Garnish with a little more black pepper and serve immediately.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

SOY SAUCE CHICKEN

Steps:

• Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
• Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
• Place chicken on a platter and sprinkle with chopped green onions.

CHICKEN IN SOY MUSHROOM SAUCE

Steps:

• Soak the mushrooms in a little boiling water, around 1/4 cup, for twenty mins.
• Drain, reserving the liquid.
• Remove the stalks and slice mushrooms thinly.
• Combine soy, rice wine, sesame oil and ginger in a bowl.
• Add chicken and coat well.
• Marinade in the fridge for at least one hour.
• Bring a pot or wok filled with water to boil.
• The steamer is to sit on top, so select one that fits.
• Line a bamboo steamer with baking paper.
• Place chicken in steamer, reserving marinade.
• Put lid on and place over the boiling water.
• Steam for six minutes.
• Turn over and steam for an additional six minutes.
• While this is happening, prepare the bok choy.
• Wash it very well to remove all grit.
• Slice it into quarters lengthwise.
• Top the chicken with the bok choy, and steam for an additional 3 minutes.
• Do not overcook.
• Combine reserved marinade and mushroom liquid and mushrooms in a small saucepan.
• Boil for two to three minutes.
• Add enough stock to cornflour to make a smooth paste.
• Add paste and remaining stock to saucepan.
• Stir over a medium heat for 2 minutes, until sauce thickens.
• Serve on a bed of rice, and bok choy.
• Arrange mushrooms decoratively on the chicken and drizzle with the sauce.

SOY SAUCE CHICKEN WITH SHIITAKE MUSHROOMS

Steps:

• Mix together the marinade ingredients. Make 2 or 3 diagonal cuts on each side of the chicken thighs. Place the thighs in a large resealable plastic bag and add the marinade. (Use 2 bags and split the marinade in half if necessary.) Marinate the chicken in the refrigerator for 4 hours or longer, moving the bag occasionally to make sure all the thighs are coated in the marinade. Remove the chicken and reserve the marinade.
• While the chicken is marinating, soften the dried shiitake mushrooms by soaking in hot water for about 30 minutes. Squeeze out any excess water. Cut off the stems and cut the caps in half.
• In a large saucepan, heat the olive oil over medium heat. Add the chicken thighs and cook for 5 to 6 minutes until browned, turning over once. Add the onion and saute until softened (about 5 minutes). At the same time, you are browning the chicken and cooking the onions, bring the reserved marinade to boil in a small saucepan. Boil the marinade for 5 minutes.
• Add the marinade and the dried mushrooms to the chicken and onions. Season with salt and freshly ground black or white pepper if desired. Simmer, uncovered, on low heat for 30 minutes, or until the chicken is cooked through, adding water if needed. Serve soy sauce chicken hot over steamed rice.

BAKED CHICKEN IN MUSHROOM SAUCE

Steps:

• Flatten chicken if needed as you want it to fry quickly.
• Measure flour onto a flat plate and lightly coat chicken. Preserve 1/2 tablespoon of flour and set aside.
• Melt margerine in a large skillet and brown chicken two to three minutes each side and place in a greased baking dish.
• Preheat oven to 375.
• Saute mushrooms in the same skillet (do not wash as you want to preserve the juices) until tender.
• Add chicken broth, salt, and pepper and bring to a boil. Let boil for 3 minutes, add sherry and remaining 1/2 tablespoon of flour. Be sure to gradually add the flour by sprinkling in and mixing while allowing it to dissolve. Adding it too fast will result in clumps of flour in your mushroom sauce. Let the mixture reduce by half of your original liquid.
• Pour mixture over chicken and bake uncovered in oven for 12-15 minutes.
• Remove chicken from oven and layer half of the parmesan cheese, then sprinkle on green onions. Add the remaining parmesan and mozzarella on top and bake for an additional five to six minutes.
• Enjoy :).