Gourmet Magazine, September 2004: The Movie Issue

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  • Steamed chicken with black mushrooms and bok choy

    • GiselleMarie on October 10, 2019

      This was good but not great. I thought steaming would be easier and faster than stir-frying but it wasn’t. I used an 8-ounce package of fresh button mushrooms and 1 1/2 lb. of chicken breast that I cut into large bite-size pieces, which worked out well, but next time I’ll double the mushrooms and scallions. The 30-minute marinade is crucial to this dish coming out flavorfully enough. Next time I’ll velvet the chicken and make this as a stir-fry.

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  • Published Sep 01 2004
  • Format Magazine
  • Page Count 208
  • Language English
  • Countries United States