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Chicken and mushrooms in lemon ginger sauce
The method for this is based on my chicken a la something-or-other, and was modified to work with what was in ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
adrian_turtle's kitchen. We bought chicken (boneless thighs) and mushrooms for the purpose, and did without a bell pepper because the ones in the store didn't look good.
Because Adrian doesn't have as large a frying pan as I usually use, I sauteed things in shifts, and then moved them to a deeper pot to keep warm. Stuff stuck to the pan, and I was worried that it wouldn't come out, but it also gave us nicely browned chicken. I'm recording this version because I will probably want to do the lemon-ginger sauce again.
So:
Ingredients:
1 small onion, sliced and cut into strips
1/2 of a large shallot, diced
a bit over a teaspoon of lazy garlic (the minced kind you can buy in jars)
about 1/2 a pound of dark meat chicken, in small strips
dried thyme (probably about 1/2 teaspoon)
sliced mushrooms (I'm guessing about five ounces)
olive oil for sauteing
ginger paste
bottled lemon juice
soy sauce
rice (cook by any convenient method: in this case, we microwaved the leftover rice from lunch, which gave us a mix of brown and white rice. If you aren't microwaving leftovers, start the rice before heating the frying pan, because it's fine if the rice is done several minutes before the rest of the meal, and not vice versa)
Process:
Heat the frying pan (which I'm mentioning explicitly because I forgot to, and thus had things stick), then pour in olive oil to coat the bottom
Add the onions, shallot, and garlic, and saute, stirring, for a couple of minutes
Move the alliums to another pot to keep warm (over a low light)
Add some more olive oil, put in as much of the chicken as will fit comfortably. Brown on both sides (these were very thin strips, so that was sufficient). Move to the large pot with the onions, put in more chicken, repeat until all the chicken is cooked (this was three shifts, for this amount of chicken and that frying pan).
Cook mushrooms—or, in this case, get someone else to cook the mushrooms while you mix up the sauce (Adrian offered because I'd gotten flustered by stuff burned onto the pan and bits of spattering oil).
Sauce: put lemon juice, what seems like quite a bit of ginger paste, and some soy sauce in a bowl (in this case, a bowl containing a bit of olive oil and dill, and a scrap or two of shallot, but it should work fine without them). Stir, taste. In this case, I concluded it tasted too much of soy, so I added more lemon, and then more ginger paste.
Add the sauteed mushrooms to the pot with the chicken and onions, then pour the sauce on top, stir, and serve over rice. The amount of liquid that looked like a lot in the bowl will flavor the chicken, mushrooms, and onions nicely, but not be enough sauce to pour over the rice separately, so serve the rice alongside, not under, the rest of the food.
We served this with cucumber salad; almost any side dish salad would work well, I think. Similarly, any number of other vegetables might go well instead of the mushrooms, or you could increase the chicken and onions if you don't have or don't want to use a vegetable here.
adrian_turtle's kitchen. We bought chicken (boneless thighs) and mushrooms for the purpose, and did without a bell pepper because the ones in the store didn't look good.Because Adrian doesn't have as large a frying pan as I usually use, I sauteed things in shifts, and then moved them to a deeper pot to keep warm. Stuff stuck to the pan, and I was worried that it wouldn't come out, but it also gave us nicely browned chicken. I'm recording this version because I will probably want to do the lemon-ginger sauce again.
So:
Ingredients:
1 small onion, sliced and cut into strips
1/2 of a large shallot, diced
a bit over a teaspoon of lazy garlic (the minced kind you can buy in jars)
about 1/2 a pound of dark meat chicken, in small strips
dried thyme (probably about 1/2 teaspoon)
sliced mushrooms (I'm guessing about five ounces)
olive oil for sauteing
ginger paste
bottled lemon juice
soy sauce
rice (cook by any convenient method: in this case, we microwaved the leftover rice from lunch, which gave us a mix of brown and white rice. If you aren't microwaving leftovers, start the rice before heating the frying pan, because it's fine if the rice is done several minutes before the rest of the meal, and not vice versa)
Process:
Heat the frying pan (which I'm mentioning explicitly because I forgot to, and thus had things stick), then pour in olive oil to coat the bottom
Add the onions, shallot, and garlic, and saute, stirring, for a couple of minutes
Move the alliums to another pot to keep warm (over a low light)
Add some more olive oil, put in as much of the chicken as will fit comfortably. Brown on both sides (these were very thin strips, so that was sufficient). Move to the large pot with the onions, put in more chicken, repeat until all the chicken is cooked (this was three shifts, for this amount of chicken and that frying pan).
Cook mushrooms—or, in this case, get someone else to cook the mushrooms while you mix up the sauce (Adrian offered because I'd gotten flustered by stuff burned onto the pan and bits of spattering oil).
Sauce: put lemon juice, what seems like quite a bit of ginger paste, and some soy sauce in a bowl (in this case, a bowl containing a bit of olive oil and dill, and a scrap or two of shallot, but it should work fine without them). Stir, taste. In this case, I concluded it tasted too much of soy, so I added more lemon, and then more ginger paste.
Add the sauteed mushrooms to the pot with the chicken and onions, then pour the sauce on top, stir, and serve over rice. The amount of liquid that looked like a lot in the bowl will flavor the chicken, mushrooms, and onions nicely, but not be enough sauce to pour over the rice separately, so serve the rice alongside, not under, the rest of the food.
We served this with cucumber salad; almost any side dish salad would work well, I think. Similarly, any number of other vegetables might go well instead of the mushrooms, or you could increase the chicken and onions if you don't have or don't want to use a vegetable here.