WetLeather Recipe Database - food for bikers

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
ID:	857	Updated:	2008-03-10 19:38:20
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 the liquid. 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 the pan. Saute the red pepper until softened, pour over the sour cream mixture, bring to a gentle boil, add the chicken and mushrooms, simmer until slightly thickened. 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.
Equipment: