Poached Chicken with Asian Greens
Poached Chicken with Asian Greens
Prep time
Cook time
Total time
Enoki mushrooms come in clumps of long stems with tiny white caps. They are available in some grocery stores and in Asian markets.
Author: Alberta Chicken Producers
Serves: 4
Ingredients
- 12 Chinese dried mushrooms
- 4 oz (125 g) thin rice stick noodles
- 1 qt (1 litre) chicken broth
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1½ inch (3.5 cm) piece of ginger, peeled and thinly sliced
- 1 lb (500 g) skinless boneless chicken breasts, sliced
- 3 baby Shanghai bok choy, trimmed and separated
- 3½ oz (100 g) enoki mushrooms, trimmed
Instructions
- Place the dried mushrooms in a small, heatproof bowl.
- Add enough boiling water to cover them and let stand for 20 minutes, drain.
- Remove and discard the stems and cut the caps in half.
- Place the noodles in a large heatproof bowl.
- Add enough boiling water to cover them and let stand for 10 to 20 minutes until softened, drain.
- Heat the broth, oyster sauce and ginger in a large saucepan over medium heat.
- Cook covered for 5 minutes to infuse the flavours.
- Add the chicken and cook, covered for about 5 minutes or until the chicken is almost tender.
- Add the Chinese mushrooms, noodles, bok choy and enoki mushrooms and cook for about 3 minutes or until the chicken is tender and the bok choy is crisp and bright green.
Notes
Serving Suggestion: This recipe makes a delicious meal served on it's own or perhaps try it drizzled with chili sauce.