This is a very hearty chicken stew. It is easy to make and has excellent flavour. We used boneless, skinless chicken thighs but this recipe could be made using any chicken parts, bone in and skin on would also work.
As with most stews this recipe allows you to be creative and use up any vegetables that might be in the refrigerator. Beans, broccoli and cauliflower would be great additions, just be careful that you don't end up with enough food for six!
Every now and then you make a recipe and are surprised by the outcome. That's how we felt the first time we made this dish. Although this Chicken with Chinese Black Mushroom recipe only has two primary ingredients it delivers an outstanding amount of flavour.
Chinese black mushrooms are better known as shiitake mushrooms. They are available fresh and dried and for this recipe it is important that you use the dried version that you have rehydrated as the flavour is much more intense.
We served it on brown basmati rice but it would probably work just as well over white rice or Chinese noodles.
As Loraine said after the first time we made this; "this is definitely a keeper!". This recipe provides an assortment of ingredients with different textures and flavours layered on top of each other to create a superior taste experience.
This the first recipe that we have made that called for wood ear or as they are often called black fungus mushrooms. They are a mild mushroom that seem to be able to absorb the flavours that they are cooked with. We purchased them dried and then rehydrated what we needed.
Every now and then you stumble upon a creation that overwhelms ones palate. For me (not Loraine) this is one of my favorite dishes, it is my true comfort food and we have it often (probably more often than Loraine likes). Loraine eats it, but not with the enthusiasm that I do. The recipe was inspired, many years ago, by a Knorr recipe, but I have changed it so much that the original recipe is no longer recognizable. It is a somewhat unique recipe for me, in that I use Knorr Homestyle Chicken stock and Campbell's Chicken Broth as the primary flavor ingredients for the recipe - yes I cheat.
It also serves as my lunch the next day.
This is an absolutely delicious chicken recipe, that is very simple to make. Loraine and I have perfected this as a dinner for two, using our leek recipe as the side dish. The combination of wild morel mushrooms with the white truffle oil layered over a boneless, skinless chicken breast that has been poached in a cream, mushroom and vermouth sauce can't be beat!
This recipe uses a new ingredient for us; sweet chili sauce. For those of you who aren't into "hot" foods this sweet chili sauce is the perfect answer for some chili flavor without the accompanying mouth burning heat.
The key to this recipe is the sweet chili plum sauce! In this recipe we are using the sauce over some boneless chicken thighs, however, the sauce can be used with chicken, duck and pork. As of posting this recipe we haven't tried the sauce on beef or fish, but I'm quite confident that we will.
Over the years Loraine and I have found that the flavour of apple cider seems to enhance a lot of different recipes. In this recipe, chicken with apples and apple cider, we use the apple cider as the primary flavour ingredient.
This is quite a simple recipe to make. We show the chicken with a side of asparagus. However, because the of the very tasty sauce that the chicken is simmered in, the recipe lends itself to being served over a bed of brown rice, egg noodles or even mashed potatoes.
What makes this breaded chicken cutlet different from all the others? Well, in the first place the chicken is marinated before it is breaded and in the second place corn starch is substituted for all purpose flour and third a small amount of baking soda is added to the marinade.
The marinade flavoring uses three very basic Chinese ingredients. A light soy sauce, Chinese cooking wine and five spice powder.
Many years ago Loraine and I saw a television show about a group of chefs in san franscisco that had created the garlic club. From memory, I believe that they got together once a year at each other's restaurants to hold a club dinner meeting. Every dish served had to be garlic based. The meeting we saw had a garlic soup, garlic appetizer, garlic stuffed chicken (we don't remember the sides) and a garlic custard for desert.
What is glop? That's an excellent question.
To start with, glop is true
comfort food. It's our personal creation. This is not and was never a recipe modified from someone else. It is a combination of cauliflower, Sweet peas, Béchamel sauce, made with French Gruyère cheese and turkey or chicken. I think that it started off as a way to use up some leftover turkey or chicken. However, Loraine disagrees.
There are hundreds of recipes for Moo Goo Gai Pan; Chinese chicken and mushrooms. It's a very simple recipe and easy to make. However, after trying three, we weren't overly impressed with the flavour of any of them. The flavour wasn't bad it was just rather bland.
Loraine and I decided to combine the best features of each of the three and add our own enhancements to come up with what we think is the very best Moo Goo Gai Pan recipe and it's still very easy to make.
Many years ago Loraine and I lived in Port Charlotte, FL. We found a small, independent, Chinese takeout that made some of the best Chinese food we have ever had. One of the items that we craved was their orange chicken.
We were never able to find any restaurant in any other city that made orange chicken that tasted the way the orange chicken tasted from the restaurant in Port Charlotte. So, we had no choice but to try and recreate it ourselves. Taking numerous recipes for orange chicken from the web, trying them individually, then we merged some of them, tweaked them, removed seasoning and added seasoning until we came up with what we consider to be the ultimate Chinese orange chicken recipe. We hope you enjoy it as much as we do.
A couple of years ago we came across a recipe for chicken breasts with mushrooms. Since then we have modified it with the result that this is an unbelievably fast and easy meal to make and requires just 2 major ingredients; chicken and mushrooms.
The recipe only requires one pan, a sauté pan that is oven safe to 400° F.
This recipe does rely on having good quality chicken breasts. We always use free range chicken that is antibiotic and hormone free.
This year, for Thanksgiving, we purchased a 4 lb. boneless, skin on turkey breast. While a 4 lb. boneless turkey breast would easily serve 6 people for dinner, we do have a couple of recipes for the leftovers; hot turkey sandwiches and glop (you'll have to click on it for the explanation) that we enjoy.
Roasting a turkey breast is quite easy and it is an item that allows a lot of creativity and flexibility with the seasoning. We find that a thawed turkey breast will roast in 20 minutes per pound in a pre-heated 350° F oven.
We never let
just the two of us prevent us from celebrating holidays with good food. And over the last 20 years food producers have been making it even easier for two people to have holiday dinners. As an example, you can now conveniently purchase parts of a turkey such as half breasts or thighs at any supermarket or butcher. It's no longer necessary to buy a 14 lb. turkey, if you can find one that small, for 2 people and suffer leftovers for the next two weeks.
And for those who don't even want the
hassle of cooking (we have never felt that cooking was a hassle) you can purchase freshly prepared, complete Thanksgiving dinners from most large supermarkets, many even provide throw away plates and cutlery!
There are numerous versions of Yakitori but the basics are all the same. Yakitori is a Japanese chicken dish that involves placing pieces of chicken on a metal or wood skewer. It is often barbecued, but we make it in a non-stick frying pan. If you like Japanese flavors you will most likely enjoy this dish.
Between Loraine and I we call it Yukitori because you will use the word
Yuk when you see the mess it leaves behind in your frying pan and sauce pot. Always use a non-stick frying pan and sauce pot to cook the chicken skewers and heat the sauce.