2000s Recipes + Menus
Steam-Braised Chicken and Black Mushrooms
- Active time:30 min
- Start to finish:2 1/4 hr
- 4 dried black mushrooms
- 2 cups water
- 2 medium leeks (white and pale green parts only)
- 2 tablespoons unsalted butter
- 1 teaspoon soy sauce
- 4 whole chicken legs
- 4 (2- by 1/2-inch) strips orange zest
Bring mushrooms and water to a boil in a small saucepan, then remove from heat and let soak, covered, 20 minutes. Squeeze water from mushrooms through a paper-towel-lined sieve back into saucepan, reserving liquid. Discard stems, then slice mushroom caps.
Chop leeks, then wash see (see Tips). Heat butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then sauté leeks with 1/2 tsp salt until tender, 8 to 10 minutes. Add mushrooms and soaking liquid and boil until most of liquid has evaporated. Stir in soy sauce and remove from heat. Season with salt and pepper.
Season chicken with 3/4 tsp salt and 1/2 tsp pepper. Place 1 chicken leg in center of a double layer of parchment paper (about 20 by 15 inches), then cover with 1/4 cup mushroom mixture and top with zest strip. Gather parchment up around chicken and tie tightly with kitchen string. Make 3 more packages in same manner.
Steam packages in a steamer rack (such as a pasta-pot insert) set 3 to 4 inches above boiling water, covered tightly, until chicken is very tender and starting to fall off the bone, 1 3/4 to 2 hours (replenish water as necessary).
Carefully transfer each package to a shallow bowl. Remove string and slowly slide parchment out from underneath chicken and broth. Season with salt.