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Chicken With Snap Peas And Shiitakes

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

6   Chicken thighs
1 tablespoon 15mlSesame oil
1/2 cup 118mlOyster sauce
2 tablespoons 30mlCornstarch
2 tablespoons 30mlMinced garlic - divided
2 tablespoons 30mlMinced ginger - divided
1/2 lb 227g / 8ozSnap peas - blanched
1/2 cup 118mlCanola oil
4   Sliced scallions - separate green
  And white parts
1/2 cup 118mlChicken stock (if canned, use low sodium)
2 cups 474mlSliced shiitakes
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Marinate chicken in sesame oil, oyster sauce, cornstarch, 1 tablespoon garlic and 1 tablespoon ginger for 30 minutes.

Blanch snap peas al dente in hot salted water followed by an iced bath. Keep the peas crisp.

In a hot wok, coat bottom with oil and add remaining 1 tablespoon of garlic, 1 tablespoon of ginger and white scallions. Stir quickly to avoid burning. Season chicken and brown. After about 8 minutes, add chicken stock and reduce by half. Add mushrooms quickly stir for 1 minute. Add peas just to heat up and serve. Check for seasoning. Garnish with fresh cracked black pepper. Serve with rice.

This recipe yields 4 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A01)

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