mushroom chicken recipe

Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese. 

It is quick and easy to prepare, and the gravy is the best part of the dish.

Steamed chicken with mushrooms

boneless chicken thighs,

rice wine (optional)

oyster sauce

tsp light soy sauce

sesame oil

sugar

(5 grams) salt

white pepper

tbsp Ginger juice

vegetable oil

cornstarch

dried cloud fungus

dried lily flowers

red dates (optional)

tbsp goji berries (optional)

dried shiitake mushrooms, soaked until reconstituted

ginger

Marinate the chicken with all the ingredients A...

Marinate the chicken with all the ingredients A except the cornstarch for one hour (overnight if time permits). Remove any skin dangling onto the meat. 

Rehydrate the Shitake mushrooms, black fungus, dried lily...

Rehydrate the Shitake mushrooms, black fungus, dried lily flowers, red dates, and goji berries. 

Cut the mushrooms and black fungus into small...

Cut the mushrooms and black fungus into small pieces. Tie the dried lily flowers with a knot. 

Squeeze out as much water as possible from...

Squeeze out as much water as possible from the soaked ingredients. 

Add the cornstarch to the chicken before steaming....

Add the cornstarch to the chicken before steaming. Mix with the soaked ingredients and scallion sections. 

Arrange the chicken to a single layer on...

Arrange the chicken to a single layer on the plate. 

Sprinkle with finely julienne ginger. 

Steam for ten minutes over high heat, then...

Steam for ten minutes over high heat, then another six minutes over low heat. Serve.

https://mediavine-res.cloudinary.com/video/upload/keileiqqer85w44ca5h4.mp4

Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese. 

It is quick and easy to prepare, and the gravy is the best part of the dish. Children can finish eating a bowl of steamed rice just by mixing it with the gravy. The older adults will love the tender chicken meat with a velvety texture. I will attack the mushrooms that soaked up the gravy with all the flavors of other ingredients. 

Recipe 
Ingredients A
500g boneless chicken thighs, trimmed of fat and cut into large bite-sized chunks, remove skin
One teaspoon rice wine (optional)
1.5 tablespoon oyster sauce
2 tsp light soy sauce
One teaspoon sesame oil
¼ teaspoon sugar
One teaspoon (5g) salt
¼ teaspoon freshly ground white pepper
2 tbsp Ginger juice
One tablespoon vegetable oil
One tablespoon cornstarch

Ingredients B
10g dried cloud fungus
15g dried lily flowers
Five dried red dates (optional)
1 tbsp goji berries (optional)
30g dried shiitake mushrooms, soaked until reconstituted

Ingredients C
One scallion, chopped (white and green portions divided)
10 g ginger - peeled and julienned

Method :
- Marinate the chicken with all the ingredients A except the cornstarch for one hour (overnight if time permits). Remove any skin dangling onto the meat. 
- Rehydrate the Shitake mushrooms, black fungus, dried lily flowers, red dates, and goji berries. 
- Cut the mushrooms and black fungus into small pieces. Tie the dried lily flowers with a knot. 
- Squeeze out as much water as possible from the soaked ingredients. 
- Add the cornstarch to the chicken before steaming. Mix with the soaked ingredients and scallion sections. 
- Arrange the chicken to a single layer on the plate. 
- Sprinkle with finely julienne ginger. 
- Steam for ten minutes over high heat, then another six minutes over low heat. Serve. 

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Flavorful Creamy Mushroom Chicken is a delicious recipe full of garlic and onions cooked with juicy tender chicken in a creamy mushroom sauce.

Creamy Mushroom Chicken

Bacon

Chicken Breasts

tbsp Herbs de Provence

Salt and Pepper ((to taste))

Garlic ((diced))

White Onion ((diced))

Baby Bella Mushrooms ((sliced))

Thyme

Heavy Cream

Dijon Mustard

tbsps Salted Butter

Pat chicken dry with a paper towel. Season chicken with Herbs de Provence, Salt, and Pepper.

Over medium low heat, add sliced bacon to the skillet and allow bacon to cook slowly until crispy and fat has rendered out - about 10 minutes. Remove bacon bits and set aside.

Increase heat to medium high and add chicken breasts to the pan and sear on both sides until golden brown - about 4 minutes per side. Remove from the pan and set aside.

Add onions to the pan and saute until softened and fragrant, about 3 minutes. Then add diced garlic, mushrooms, and thyme and continue to cook for 5 minutes. Season with salt and pepper.

Add chicken breasts back into the pan and add chicken broth. Cover with a lid and cook until chicken breasts are cook thoroughly, about 20 minutes.

Once finished, remove chicken from the pan. Reduce heat to low and add heavy cream and dijon mustard and cook until slightly thickened, about 5 minutes. Then add butter and mix together in the pan until butter has melted. Add chicken breasts back in and sprinkle with the bacon.

Juicy and tender chicken breast cooked in a creamy garlic mushroom sauce.

Creamy Chicken Mushroom Recipe

olive oil (divided)

chicken breasts boneless skinless

garlic

button mushrooms (halved)

chicken broth

salt

pepper

Light cream cheese (softened)

curly parsley

Heat 1 tablespoon of olive oil in a pan over medium-high heat.

Add chicken breast and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm.

Heat the remaining 1 tablespoon of oil and add mushrooms and cook until slightly golden brown. Then add garlic, sauté until fragrant.

Meanwhile, in a small bowl, whisk cornstarch with 2 tbsp of water until fully dissolved. Pour the broth and cornstarch mixture.

Season with a pinch of salt and pepper, cook until liquid starts to bubble. Stir in cream cheese and whisk well, until sauce is smooth and thickened.

Return chicken breast back into the pan, and spoon over with the hot sauce.

Garnish with chopped parsley and serve warm

https://content.jwplatform.com/videos/q8YS4Of8.mp4

A Creamy Mushroom Chicken recipe with tender and juicy chicken smothered in a delicious creamy garlic sauce. This is a quick and easy creamy chicken skillet recipe that’s perfect for busy weeknights and ready in just 30 minutes.

Looking for a delicious and healthy meal? This Panda Express mushroom chicken dish will leave your taste buds wanting more. Don&#39;t miss out on this flavorful option that&#39;s both satisfying and nutritious.

Panda Express Mushroom Chicken

chicken breast (or thighs, ½" thick slices)

soy sauce

unsalted chicken stock (or broth)

rice vinegar

vegetable oil (divided)

zucchini (½" thick slices)

white mushrooms (½" thick slices, 3 cups)

Marinate the Chicken - In a medium bowl, combine sliced chicken, soy sauce, cornstarch, and sesame oil. Marinate for 10 minutes. Meanwhile, prepare the other ingredients.

Make the Sauce - In a medium bowl, whisk together the chicken stock, soy sauce, oyster sauce, rice vinegar, sugar, garlic, and ginger. Whisk in cornstarch until no lumps remain. Set aside.

Cook the Chicken - Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and sesame oil. Once hot and shimmering, carefully add the chicken in a single layer. Cook without moving until browned, about 2 minutes. Stir-fry until no longer pink, 1 to 2 minutes. Transfer to a clean plate.

Cook the Vegetables - Reduce the heat to medium. Add 1 tablespoon of vegetable oil. Add the zucchini, and stir-fry until crisp-tender, about 2 minutes. Add the mushrooms, and cook until the moisture just begins to release, about 2 minutes.

Thicken the Sauce - Whisk the stir-fry sauce. Make a well in the center of the pan, and add the sauce. Stir continuously until thickened, about 1 minute.

To Serve - Add the chicken back to the pan and stir to combine. Cook until the zucchini is tender and the chicken is warm, about 1 minute. Serve immediately.

My 9 year youngin gave it a thumbs up. Thank you for sharing this recipe. She’s taking some to school for lunch tomorrow.

This is so good I could actually cry! Thank you for the recipe!

I’ve never been to Panda Express so I can’t compare, but this is so good! Perfect blend of flavors, the vegetables add just enough to the mix, and the browned chicken makes for a beautiful meal- sauce amount was perfect, I wouldn’t change a thing!! Thank you for a great recipe!!

Needed to replace oyster sauce so used same quantity hoisin instead and also added a little white pepper. Everything else as the recipe and we all absolutely loved it. 
“Even better than the local Chinese” which is a huge compliment coming from my teenage son!
Thank you for sharing the recipe, a real winner and will defo be a regular for our meal planning

Fantastic!!!  This will be added to our rotation. The sauce was delicious and distinctive. Thank you for the recipe!

This was so delicious that my husband didn't any leftovers for tomorrow’s lunch! Thank you.

https://www.youtube.com/watch?v=RSreFIpqqh0

A quick and easy recipe video for Panda Express Mushroom Chicken, a flavorful and delicious dish.
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#PandaExpress #MushroomChicken #RecipeVideo #EasyRecipe #QuickMeal #FlavorfulDish 

Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school. https://jessicagavin.com 

During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.

And now, I enjoy developing recipes in my home test kitchen and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.

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