|Name:||Chicken Stroganoff a la King||Contributor:||Martin Golding|
|Description:||Chicken Stroganoff because beef would have required shopping||Posted:||2008-03-10|
|Key words:||sherry porcini||Category:||Main Dishes|
|Ingredients:||1/2 C (approximately) dried porcini or other dried mushrooms
1/4 C dried chopped sweet red pepper (because they were there)
5 boneless skinless chicken thighs, sliced in 1.5x.35x.35 pieces
2 t soy sauce
2 t Shao Xing rice wine (or dry sherry or sake)
1 t chicken bouillon
1 T dry sherry
1 T flour
1/2 C sour cream
3 T butter
salt and pepper to taste
|Preparation:||I had intended to add about a third of a cup of browned chopped onion,
but it skipped my mind entirely.
Toss the chicken with the soy sauce and wine.
Reconstitute porcini and red pepper separately. Drain thoroughly, saving
To the soaking liquid add enough water to make up 1 cup, the sherry and
the chicken bouillon. Whisk in a tablespoon of flour, strain, whisk in
the sour cream. Set aside.
Saute the mushrooms in the butter until browned. Remove with a slotted
spoon. Saute the chicken in batches until nicely browned, remove from
Saute the red pepper until softened, pour over the sour cream mixture,
bring to a gentle boil, add the chicken and mushrooms, simmer until
Salt and pepper to taste (our "better than bouillion" made it salty
enough, I added about 1 teaspoon of pepper).
Serve over noodles.
|Notes:||OK. Here's the problem: chicken a la King is chicken, mushrooms and
red peppers (classically pimento, but not the pimento they fob us off
with these days) in a cream sauce. Beef Stroganoff is beef, mushrooms
and onions in a sour cream sauce.
Had I substituted enough ingredients in the Stroganoff that it became
a la King? How does one tell when one dish becomes another?
Yummy, whatever it was. Carol made sweet and sour red cabbage.