Posts Tagged mushrooms

Chicken Chow Mein

Oct 26th, 2010 Posted in Chicken recipes | no comment »

Chicken Chow Mein

Ingredients:
3 tablespoons oil
2 cloves of garlic — minced
250 grams of chicken, boneless — cut
8 mushrooms (or 100 grams peas)– sliced

2 Bamboo shoots (or large carrots) — cut into strips
1/4 cup bamboo shoots (or use turnips)– sliced
Seasoning Sauce:
1 chicken cube — dissolve it
1 tablespoon soy sauce
1 tablespoon corn flour
5 ounces chow mein noodles

Directions:
1.Combine sauce ingredients and set aside.
2.Add oil to hot wok ( karhai )add garlic and stir fry for 30 seconds.
3.Add chicken. Stir fry for 3 minutes or until chicken turns white.
4.Remove and set side. Add vegetables and stir fry over medium heat for 2 minutes.
5.Push vegetables to sides of wok. Restir sauce mixture and add to center of wok, stirring until thick and bubbly.
6.Add chicken and heat. Serve with chow mein noodles.

Comments:
Note: Warm chow mein noodles in a 325 degrees oven for 5 minutes.

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Beef and Broccoli

Oct 25th, 2010 Posted in Beef recipes | no comment »

Beef and Broccoli

Ingredients:
1/2 pound lean beef steak (round steak is fine)
1 tablespoon soy sauce
1/2 cup beef broth

3 tablespoons soy sauce
2-2 1/2 teaspoons cornstarch
1/2 teaspoon grated ginger
2 cups broccoli, in small flowerets
1 1/2 cups mushrooms, sliced
1/2 red pepper, diced
4 green onions, sliced into 1″ pieces
1 tablespoon oil
cooked rice

Directions:
1.Slice beef thinly across the grain. Add 1 tablespoon soy sauce and set aside to marinate while you get everything else ready.
2.Mix together the broth, soy sauce, cornstarch and ginger and set aside. Spray a cold frying pan or wok with non-stick spray and heat to mid high heat.
3.Add broccoli, mushrooms, red pepper and green onions. Cook, stirring at all times, for 3 or 4 minutes. Vegetables will be tender but still crisp. Remove vegetables from wok.
4.Add the oil to the wok, being careful as the pan is quite hot. Add beef slices and stir fry for 2 or 3 minutes until beef is just slightly pink in the center. Push the beef away from the center of the pan.
5.Stir the sauce mixture again then add to the center of the pan. Cook the sauce with the beef, stirring at all times, until the sauce thickens and bubbles.
6.Return the vegetables to the wok or pan. Stir all together until everything is well coated and heated through.
7.Serve over hot cooked rice, or alone if you want a meal lower in carbohydrates.

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Baked Chicken Fillet En Papillote

Oct 3rd, 2010 Posted in Chicken recipes | no comment »

Baked Chicken Fillet En Papillote


Ingredients :
2   Chicken fillets
10g   Dried porcini
100g   Fresh Mushrooms(Shimeji/Shitake/Button)
75ml    White wine
1 tsp   Thyme
2 Cloves   Garlic

Seasoning :
1/2 tsp   Salt
Some   Pepper

Directions:
1.Marinade chicken fillets with salt and pepper. Prepare 2 pieces of aluminum foils, which should be double the size of the chicken fillet.
2.Sear the chicken until both sides are golden.Then place on one side of the foil.
3.Rinse the porcini. Slice the mushrooms, and cook together until soft.
4.Pour in white wine and simmer until alcohol evaporated. Put mushrooms over the chicken, sprinkle the garlic and thyme over.
5.Cover the chicken fillet with the other side of the foil. Seal the foil and place in 200℃ oven for 10 minutes. Remove, be careful the steam, serve while hot.

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Baked Chicken Fillet En Papillote

Oct 1st, 2010 Posted in Chicken recipes | 2 comments »

Baked Chicken Fillet En Papillote

Ingredients :
2   Chicken fillets
10g   Dried porcini
100g   Fresh Mushrooms(Shimeji/Shitake/Button)
75ml   White wine
1 tsp   Thyme
2 Cloves   Garlic

Seasoning :
1/2 tsp   Salt
Some   Pepper

Directions:
1.Marinade chicken fillets with salt and pepper. Prepare 2 pieces of aluminum foils, which should be double the size of the chicken fillet.
2.Sear the chicken until both sides are golden.Then place on one side of the foil.
3.Rinse the porcini. Slice the mushrooms, and cook together until soft.
4.Pour in white wine and simmer until alcohol evaporated. Put mushrooms over the chicken, sprinkle the garlic and thyme over.
5.Cover the chicken fillet with the other side of the foil. Seal the foil and place in 200℃ oven for 10 minutes. Remove, be careful the steam, serve while hot.

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Abalone & Mushrooms Pie

Aug 17th, 2010 Posted in Desserts recipes | no comment »

Abalone & Mushrooms Pie

Ingredients :
6   fresh abalones
1   onion
75g   mushrooms

Seasoning :

 

salt, chicken powder, granulated sugar, corn flour liquid, ginger juice, wine little
Creamy White Sauce
150g   low gluten flour
75g   milk powder
150g   caster sugar
300g   shortening
150g   fresh cream
150g   milk

Directions:
1.Wash fresh abalone thoroughly, blanch in hot water, and then cut into small dices.
2.Wash mushrooms and onion, and then cut into small dices. Mix the cream sauce ingredients thoroughly.
3.Put some oil into a hot pan, add in onion and mushrooms, stir-fry thoroughly. Then put in abalone dices, stir-fry briefly, add in seasonings and stir thoroughly. Then transfer to a dish.
4.Wash abalone shells thoroughly, put in some filling, and then pipe cream sauce in a net pattern on top.
5.Bake in a pre-heated oven with upper heat at 200℃ and lower heat at 100℃ for 10 minutes until golden on top. Ready to serve.

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Steamed Egg with Seafood

Aug 16th, 2010 Posted in Seafood recipes | no comment »

Steamed Egg with Seafood

Ingredients :
1/2 packet   crab mushroom
3   crab meat sticks
8 slices   Naruto fish rolls
8   fresh shrimps
3   eggs
270ml   boiling water

Seasoning :
1 1/2 tsps   bonito powder
1/4 tsp   salt
1/8 tsp   sugar
little   pepper

Directions:
1.Mix seasonings with boiling water, set aside to cool.
2. Beat the eggs thoroughly, mix with the seasonings, filter with a sieve and then set aside.
3.Shred crab meat sticks; cut Naruto fish rolls into slices; cut the stems of the mushrooms and then rinse with water; remove the intestines of the shrimps and rinse wth water thoroughly.
4.Bring half pot of water to a boil, blanch crab meat sticks, Naruto fish rolls, shrimp meat and crab mushrooms in it separately, strain, put them into four different small bowls, and then pour in egg mixture. Steam above water on medium to low heat for 4 minutes, and then steam on low heat for another 3 minutes until cooked. Ready to serve.

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Seafood Casserole

May 1st, 2010 Posted in Seafood recipes | no comment »

Seafood Casserole

Ingredients:
2 sprigs   white cabbage
2   brussels sprout
2 sprigs   asparagus
little   shimeji mushroom
2   shrimps
2   scallops

3 slices   Japanese fish cake
2 sticks   Japanese crab meat
1   squid
little   vegetarian fish fin
10   dried shrimps
2   dried scallops
2 cups   water
2 slices   ginger

Seasoning :
little   salt & pepper powder

Directions:
1.Wash squid, remove sheath, make cross cuts and slice. Swell dried scallops and dried shrimps. Wash other ingredients.
2.Heat 2 tbsps oil in a casserole. Saute ginger slices until aromatic. Add water and bring to a boil. Add swollen scallops and shrimps and cook for 15 minutes to become broth.
3.Add Chinese cabbage, brussels sprouts and mushrooms and cook for 2 minutes. Then add other ingredients and bring to a boil. Add seasonings. Serve.

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Mushrooms On Vegetables With Double Deluxe Soy Sauce

Apr 26th, 2010 Posted in Vegetable recipes | one comment »

MUSHROOMS ON VEGETABLES WITH DOUBLE DELUXE SOY SAUCE

Ingredients:
Asparagus and baby Tienstin cabbage total 200 g [7 oz] [cut into pieces]
Assorted mushrooms 200 g [7 oz] [cut into pieces]
Minced garlic 1 tbsp

Seasoning :
Sauce Mix:
Lee Kum Kee Double Deluxe Soy Sauce 1 1/2tbsp
Lee Kum Kee Chicken Bouillon Powder 1/2 tsp [2.5 g]
Water 8 tbsp
Corn starch 1 1/2tsp
Sugar 1/2tsp

Directions:
1. Cook asparagus and baby Tienstin cabbage in stock or water. Drain and put on a serving plate. Keep warm.
2. Saute minced garlic in 1 tbsp oil. Add assorted mushrooms and stir-fry for 2 minutes. Stir in sauce mix and heat through. Pour mushrooms over vegetables. Serve hot.

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Traditional Chicken Stew in Wine

Apr 21st, 2010 Posted in Chicken recipes | one comment »

Traditional Chicken Stew in Wine

Ingredients:
1   free range chicken
little   salt, pepper, flour
25g   oil
55g   butter
150g   white wine
250g   chicken broth

1   bay leaf
5g   all-purpose flour
8   mushrooms, 5mm slices
10g   brandy
7g   egg yolk
30g   cream
300g   buttered rice

Directions:
1.Remove claws and breast from chicken. Half the chicken and spread some salt, pepper and flour on the surface. Heat saucepan with oil and 10g butter, fry the chicken lightly. Remove stains, add white wine, 30g broth and bay leaf into the pan and cover with lid, stew for 30 mins.
2.Melt 15g butter in another pan, sprinkle in all-purpose flour, stir fry with wooden scope over low heat until all flour dissolved, add in remained wine and soup from chicken stew to form thick sauce. Filter and place in(1).
3.Fry mushroom slices in 20g butter, sprinkle with brandy. When done, place into(1).
4.Mix egg yolk and cream, add into off-heat(1), add more butter for favourite. Season with salt and pepper. Serve with buttered rice.

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English Chicken Pie

Apr 14th, 2010 Posted in Chicken recipes | no comment »

English Chicken Pie

Ingredients:
chicken thigh, chop into chunks 2 pcs
salt little
parsley, fine chopped 2.5g
oil 10g

mushrooms, cut into 5mm slice 4
bacon, halfed 2 pcs
cooked egg, quartered 1
Worcestershire sauce 15g
hayashi sauce 125g
whisked egg little
puff pastry(2-3cm thick, 26cm dia.) 1

Directions:
1.Season chicken with salt, add chopped parsley and oil, place in baking pan, top with mushroom slices, bacon, cooked egg, pour in hayashi sauce and Worcestershire sauce.
2.Brush whisked egg at edges of baking pan. Place the pastry on top and press. Cut the redundant pastry away. Shape into flower or leave and put on the surface of pie for decoration. Brush egg evenly on surface. Bake at pre-heated oven of 200℃ for 15 minutes, then lower heat to 190℃ and bake for 20 to 30 minutes. Cut and serve when done.

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