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Steamed Chicken Legs with Dried Mushrooms

Steamed Chicken Legs with Dried MushroomsSteamed chicken leg quarters with mushrooms provide an economical, flavorful and healthy dinner choice.

Recipe Ingredients:

2 teaspoons cornstarch
2 teaspoons MAGGI TASTE OF ASIA Cooking Soy Sauce
1 teaspoon water
1/2 teaspoon granulated sugar
1/2 teaspoon rice wine or cooking sherry
1/4 teaspoon salt
2 chicken leg quarters
4 to 6 dried shiitake or brown mushrooms, soaked in water until soft
1 tablespoon peeled, matchstick-size pieces fresh ginger
1 green onion, cut into 1-inch pieces
2 teaspoons MAGGI Seasoning Sauce
1/2 teaspoon sesame oil

Cooking Directions:

  1. Combine cornstarch, soy sauce, water, sugar, rice wine and salt in medium bowl. Add chicken; stir to coat. Place in pie plate; add mushrooms and ginger. Carefully place pie plate in steamer basket; cover steamer.
  2. Steam for 30 to 40 minutes or until chicken is cooked through. Chop into pieces or serve whole. Sprinkle with green onion, seasoning sauce and oil.

Makes 2 servings.

Nutritional Information Per Serving (1/2 of recipe): Calories: 170 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 2 g Cholesterol: 60 mg Sodium: 1140 mg Carbohydrates: 11 g Dietary Fiber: 1 g Sugars: 3 g Protein: 15 g.

Recipe and photograph are the property of Nestlé® and, used with permission.