Recipe
Braised Chicken With Shitake And Snap Peas Recipe
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Pat2me / All my dishes 1 year, 9 months ago
From Blue Ginger: East Meets West Cooking with Ming Tsai, an easy very flavorful stir fry.
Enjoy!
Prep:30m Cook:30m Servings:4
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 Pat2me |
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Fans
Ingredients
- 1 tablespoon Sesame Oil toasted
- 1/2 cup Oyster Sauce
- 2 tablespoonsCornstarch
- 8 Chicken Thighs
- 1/2 pound Sugar Snap Peas
- Salt and Fresh Ground Black Pepper plus cracked Black Peppercorns for garnish
- 2 tablespoons Canola Oil
- 1 tablespoon Organic Garlic finely chopped
- 1 tablespoon Ginger Root finely chopped
- 4 Scallions white and green parts sliced 1/8 inch thick and reserved separately
- 2 cups Shiitake Mushrooms (caps) cut in 1/4 inch slices
- 1/2 cup Low Sodium Chicken Broth
Directions
- In a medium baking dish, combine the sesame oil, oyster sauce, and cornstarch and mix.
- Add the chicken, turn to coat, and allow to marinate, covered, about 30 minutes.
- Fill in a bowl with cold water and add ice.
- Bring a large pot of salted water to boil, add the snap peas to the boiling water, and cook until tender-crisp, 2 to 3 minutes.
- Drain and transfer the peas to the bowl. When cold, drain and set aside.
- Remove the chicken from the marinade and season with the salt and ground pepper.
- Heat a large wok over high heat. Add the oil and swirl to coat the pan.
- When the oil shimmers, add the garlic, ginger, and the white parts of the scallions and stir-fry until fragrant and lightly brown, about 3 minutes.
- Add the chicken and shiitakes and sauté, turning as necessary, until both are brown, about 8 minutes.
- Add the stock and cook until the liquid is reduced by half, about 20 minutes.
- Add the reserved peas, stir until heated through, about 2 minutes, and correct the seasonings.
- Divide among 4 plates, garnish with the cracked peppercorns and green scallions, and serve.
- Ming's Tips:
- You can use the legs or leg-thigh combinations in place of the chicken thighs called for here.
- Sugar snap peas quickly go beyond crisp-tender to mushy, so take extra care not to overcook them during the preliminary blanching.
- They will receive more heat just before they're served.
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kimmer 1 year, 9 months ago said:
Sound delish! Saving this one. Just might try this weekend.
wolfpackjack 1 year, 9 months ago said:
Go Pat Go Pat Go Pat, excellent darlin.... thanks... dave