July 25, 2004

Chicken with Shiitake

Braised Chicken with Shiitakes and Snap Peas
from Blue Ginger by Ming Tsai

1 tablespoon toasted sesame oil
1/2 cup oyster sauce
2 tablespoons cornstarch
8 chicken thighs
1/2 pound sugar snap peas
salt and fresh ground black pepper
2 tablespoons canola oil
1 tablespoon 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 chicken stock

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 work 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 saute, 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.

Notes: Finally posted after Julia asked about it last night. This is the one with which I made myself a touch ill the week before last. I think I've determined that since I was using just an ordinary skillet and Ming's directions call for a wok that what probably happened is I didn't cook the chicken quite enough. So, next time I'm either going to use the wok or up both the quantity of chicken stock and the cooking time. After all, it's hard to overcook chicken when braising. All the same, at least it tasted good, even if I had to pay for it later.

Posted by Jennifer at July 25, 2004 12:48 PM

> All the same, at least it tasted good,
>even if I had to pay for it later.

I think it's a sign of how good this was that both of us want to try it again, despite the....digestive issues.

Posted by: Michael at July 25, 2004 4:25 PM
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