"Hoges in WA" wrote

> Anyone have a recipe for Claypot chicken with straw mushrooms?

Hi Hoges! I've not got the exact things but a few tht are somehwat close
where you could mix and match a bit. One is much like what Paul posted, but
with a little more detail. Only the first 2 actually use a clay pot. The
others show likely seasonings or straw mushrooms with chicken.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Garlic and Ginger Chicken Baked in a Clay Pot
Categories: Chinese, Chicken
Yield: 4 Servings

4 lb Frying chicken
2 lg Garlic cloves, minced
1 Knob fresh ginger, grated
Salt and pepper, to taste
2 ts Asian sesame oil

I highly recommend the romertopf type clay pots. Especially for
chicken. I've done several chicken recipes in mine and they all came
out extremely savory and done to perfection. There's a unique, rich
flavor that seems to typify food cooked in this way. Haven't tried
this one yet, but it's high on the list. The ingredients are Asian,
the technique Western. The result, I imagine, is delectable. It's a
very simple recipe. At least the first time I'd resist any temptation
to embellish it. Well, maybe a few fermented black beans... ;-}

Rinse the chicken inside and out and pat dry. Work your fingers
under the skin of the chicken, carefully loosening skin from flesh
across the breast and legs.

Mix together the garlic, ginger, salt and pepper; rub evenly under the
skin.

Brush the chicken with sesame oil.

Soak a 2-quart unglazed clay cooking pot in cold water to cover for 10
minutes. Drain and place the chicken breast-up in the pot. Cover and
place in a cold oven; turn the thermostat to 475F and roast for 1
hour.

Remove pot from oven and place on a towel. Put lid on another towel.
(The hot clay will break if placed on a cold surface). Transfer
chicken to a heated serving platter and drizzle with some of the
juices left in the pot.

Serves 4.

PER SERVING: 515 calories, 76 g protein, 1 g carbohydrate, 21 g fat
(5 g (5 g saturated), 229 mg cholesterol, 194 mg sodium, 0 g fiber.

Andrew Schloss, San Francisco Chronicle, 11/23/92.

Posted by Stephen Ceideberg; December 2 1992.

File ftp://ftp.idiscover.co.uk/pub/food/m...pes/cberg2.zip

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Clay-Pot Orange Duckling
Categories: Duck
Yield: 4 Servings

1 Three-to-five-pound
Duckling
Salt
Freshly ground black pepper
3 Or 4 garlic cloves, crushed
2 Or 3 medium oranges, peeled
And sliced (reserve rind)
1 tb Bottled orange-peel spice
3/4 c Orange juice
1/2 c Soy sauce
2 tb Grated fresh ginger
1 ts Ground allspice
5 tb Brown sugar
2 tb Arrowroot

Soak clay pot and lid in water for 15 minutes. Wash duckling inside
and out with cold water. Cut away excess skin and fat. Rub salt,
pepper, and garlic inside duckling. Sprinkle orange slices with more
pepper, and stuff duckling with them. Put duckling in pot, breast
down. Grate reserved rind over duckling, then sprinkle with
orange-peel spice. Mix juice, soy sauce, ginger, allspice, and sugar
in bowl; pour over and around duckling. (Duckling should be half
covered by sauce; add more juice and soy sauce as needed.)

Place covered pot in cold oven, and set temperature at 480 degrees.
Cook for 1 hour and 20 minutes. Remove from oven, and pour juices
into saucepan. Return pot to oven, uncovered. Brown duckling, about
10 to
15 minutes.

Bring sauce to a boil and thicken with arrowroot, 1 tablespoon at a
time. (If sauce separates, add a little hot water.) Add more brown
sugar if desired.

Note: A 3-to-5-pound chicken may be substituted for duckling. From:
"Tammi" >date: Fri, 16 Apr 2004 14:03:55 ~0500

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken Soup with Lemon and Ginger (Kai Tom Khing)
Categories: Thai, Soups
Yield: 1 Servings

2 tb Olive oil
1 Clove garlic, chopped
12 oz Chicken breast, diced
4 c Water
4 oz Straw mushrooms, chopped
2 tb Lemon juice
2 sm Green chilies, sliced in
-rings
2 Spring onions, chipped
1 pn Ground ginger

MMMMM--------------------------GARNISH-------------------------------
Coriander leaves

Here's another simple recipe. Straw mushrooms are available canned
in the Oriental section of many supermarkets or fresh in Asian
groceries. Enoki mushrooms would probably be a good substitute,
although I haven't tried that...

Heat the oil in a saucepan or wok and fry the garlic until soft but
not brown.

Add the chicken and stir-fry for 5 minutes. cool a little. Add the
water and mushrooms. Bring to the boil and simmer for 10 minutes.
Add the lemon juice. Cover, and cook gently for a further 10 minutes.

Add the chilies, spring onions and ginger. Remove from the heat.
Sprinkle with coriander leaves before serving.

From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987

Posted by Stephen Ceideburg; February 6 1991.

File ftp://ftp.idiscover.co.uk/pub/food/m...pes/cberg2.zip

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eight Jewel Chicken
Categories: Chinese, Main dish, Chicken
Yield: 2 Servings

2 Chicken ; breasts; butter

MMMMM--------------------------MARINADE-------------------------------
3 ts Soy sauce
3 ts Rice wine; or dry sherry
4 ts Corn starch
Marinate for a half an hour.
2 md Green peppers; cut into
2 md Yellow onions; diced
1/2 c Straw mushrooms
2 Bok choy; diced
1/3 c Water chestnuts; sliced
1/3 c Raw peanuts

MMMMM---------------------------SAUCE--------------------------------
2 tb Ketchup
1 tb Oyster sauce; (or light soy
2 tb Wine
1 pn Hot pepper flakes
Cornstarch solution to thick

MMMMM-------------------------ESSENTIALS------------------------------
Peanut oil; (appx 3-4 tbls)
2 c Garlic; fresh crushed
1 tb Ginger; fresh shredded

Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove
Add some oil, garlic and ginger, stir Add chicken, stir momentarily
Add the 8 jewels (onions first, bok choy leaves last) Add sauce, let
it begin to bubble, thicken Serve, PRONTO! CHRISTOPHER NEILL
(CTCH95C) Posted to MC-Recipe Digest V1 #264

Date: Mon, 28 Oct 1996 21:34:53 +0800 (HKT)

From: Sweeney >

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