Steamed chicken with black mushrooms and bok choy from Gourmet Magazine, September 2004: The Movie Issue (page 100) by Ruth Cousineau

  • scallions
  • soy sauce
  • chicken thighs
  • fresh ginger
  • sesame oil
  • Chinese rice wine
  • dried shiitake mushrooms
  • baby bok choy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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