Fiery Asian Chicken
Braised with Mushrooms

Makes:4 servings
Time: 1hour


2 tablespoons vegetable oil
2 tablespoons Asian sesame oil
1 chicken, quartered or cut into
   8 pieces (3 1/2 to 4 pounds)
2 cloves garlic, thinly sliced
10 ounces mushrooms, thinly sliced
1/4 cup rice vinegar
2 tablespoons soy sauce
1 cinnamon stick (1 inch long)
1 strip lime zest (1 inch long)
1/2 teaspoon dried red pepper flakes
1 cup (loosely packed) cilantro leaves


1. Heat the vegetable and sesame oils in a deep 6 quart flameproof casserole over medium-high heat. Sauté the chicken, just to stiffen the skin, turning the pieces once, 8 to 10 minutes. Remove the chicken to a plate and set aside.

2. Add the garlic, mushrooms, rice vinegar, soy sauce, cinnamon, lime zest and red pepper flakes. Sautè, stirring until the mushrooms begin to wilt, for a couple of minutes.

3. Return only the dark meat to the casserole, cover, and simmer over low heat for 10 minutes. Add the white meat, cover and simmer until the chicken is just done, 20 minutes longer.

4. Remove the cooked chicken to a plate and let it rest for 10 minutes or until cool enough to remove and discard the skin and fat underneath the skin. While the chicken is resting, strain the juices from the casserole into a bowl or degreasing cup and reserve the mushrooms. Discard the cinnamon stick and lime strip. Remove all of the surface fat. Return the degreased juices to the pan and bring them back to a simmer.

5. Coarsely chop the cilantro and add it to the sauce. Simmer for 30 seconds or until barely wilted. Season to taste with salt. Return the skinned chicken to the sauce and simmer over low heat to reheat, 2 to 3 minutes.


Monday-to-Friday Chicken
By Michele Urvater
Workman Publishing
Paperback, $12.95
288 pages; illustrations throughout
ISBN 1-56305-931-2
Recipes Reprinted by permission.


Monday-to-Friday Chicken



Cookbook Profile Archive


This page created April 1999

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home