Wild Rice and Mushroom Broth with Hoisin-Marinated Chicken |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | ||||||||||||
| INGREDIENTS: | ||
| MARINADE: 1/4 cup (50 ml) hoisin sauce | 1-1/2 tbsp (20 ml) rice wine | 1 clove garlic, minced |
| 1 tbsp (15 ml) minced ginger root | 1 tbsp (15 ml) granulated sugar | 1 tbsp (15 ml) sesame oil |
| 1 tbsp (15 ml) soy sauce | 1 lb (500 g) boneless skinless chicken breasts, thinly sliced into 1-inch (2.5 cm) pieces | BROTH: 2 tsp (10 ml) olive oil |
| 1 small onion, chopped | 1 clove garlic, minced | 3/4 cup (200 ml) chopped fresh mushrooms |
| 5 cups (1.25 L) chicken broth, homemade or canned with garlic and herbs (2 cans + 2 cans water) | 1/4 cups (50 ml) wild rice, rinsed | 2 tbsp (25 ml) dried mushrooms (such as porcini), soaked in hot water for 15 minutes, soaking liquid strained through cheesecloth and reserved |
| salt and freshly ground black pepper to taste | chopped parsley for garnish | |
| 1 | MARINADE: In a bowl combine hoisin sauce, rice wine, garlic, sugar, ginger, sesame oil and soy sauce; mix well. |
| 2 | In a shallow casserole, cover chicken pieces with marinade, tossing to coat well. Cover and refrigerate for at least 1 hour. |
| 3 | BROTH: In a large saucepan, heat oil over medium heat. Add onion, garlic and fresh mushrooms; saute for 2 minutes or until softened. Add chicken broth, wild rice, rehydrated wild mushrooms and strained mushroom soaking liquid; bring to a boil. Reduce heat and simmer for 35 to 45 minutes until rice is tender. Transfer to fondue pot, setting flame to keep at a simmer. Garnish broth with parsley. |
| 4 | Remove chicken from marinade and spear with fondue fork. Fondue for 2 to 4 minutes or until cooked through. |