Mushroom and Bamboo Shoot Chicken
User rating:
5 out of 5 stars
(1)
Reviews
Recipe compliments of the Chinese Chamber of Commerce of Hawaii's June Tong.
Featured in the Honolulu Star-Advertiser on Jan 6, 2016.
Ingredients:
Mushroom and Bamboo Shoot Chicken
Try this delicious recipe from the Electric Kitchen!
- 24 black dried mushrooms, soaked, washed and parboiled (available in Chinatown)
- 1 (15-ounce) can bamboo shoots, drained and sliced
- 2 (14-ounce) cans low-sodium chicken broth
- 1/2 cup low-sodium shoyu
- 3-inch piece fresh ginger, mashed
- 2 pounds boneless chicken, chopped
- 1/2 cup cornstarch, mixed with 1/2 cup water
- Salt to taste
- Green onions for garnish
- Chinese parsley for garnish
Directions:
- In a large pot, combine mushrooms, bamboo shoots, chicken broth, shoyu, and ginger.
- Bring to a boil and simmer for 25 minutes.
- Add chicken.
- Bring to a boil and simmer for 12 minutes.
- Thicken with cornstarch mixture; add salt to taste.
- Garnish with green onions and Chinese parsley and serve.
Makes 6 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
300 calories, 5 g fat, 1.5 g saturated fat, 110 mg cholesterol, 1200 mg sodium, 26 g carbohydrate, 3 g fiber, 3 g sugar, 37 g protein
Review
Leave a review
This was a great foundation for the dish I ended up making with ingredients that I had on hand. I have a few diet restrictions and thought this recipe could be adapted by leaving out the shoyu, cornstarch and salt to be healthier for me. I had 8 ounces of crimini mushrooms in my refrigerator that needed to be used so I substituted them for the black mushrooms. I only had 24 ounces of boneless, skinless chicken thighs so I decided that would have to do. I followed the directions for cooking and the result was better than I thought it would be. My friend also has health concerns and loved this dish.
by ANONYMOUS
on 8/30/2017
