Chicken Mushrooms with DOM Benedictine
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Chicken pieces and wood ear mushrooms are cooked in aromatic and sweet DOM Benedictine. Suitable as part of regular meal or confinement food. Can be made with Instant Pot too.
- 3 -4 dried wood ear mushroom soaked in warm water, cut into smaller pieces
- 1 lb boneless free-range / all-natural chicken thighs or breast cut into bite size
- 2 Tbsp of sesame oil divided
- 4 Tbsp DOM Benedictine Liqueur
- Pinch of salt
- 3 inch fresh ginger peeled and thinly sliced
Cooking with Instant Pot:
Place the chicken pieces and mushroom in a heat-proof bowl. Add 1 Tbsp sesame oil, DOM, pinch of salt and marinate the chicken for 15 minutes. Pour about 2 cups of water into the insert of instant pot. Place the trivet and set the bowl of chicken on top of the trivet. Secure the lid. Turn the steam release handle to seal. Press pressure cook, high pressure and set the timer to 10 minutes. When 10 minutes are up, carefully do a quick release. I usually use a kitchen towel, folded into few layers to loosely cover the valve so the steam won't "shoot" up so forcefully. Uncover the lid and transfer to serving platter
Cooking with steamer:
Place the chicken pieces and mushroom in a heat-proof bowl. Add 1 Tbsp sesame oil, DOM, pinch of salt and marinate the chicken for 15 minutes. Get your steamer ready. Place the bowl of chicken in the steamer and steam on high heat for 30 minutes.
- The alcohol is "cooked-off" during the cooking process, hence it is safe to use alcohol in cooking if you prepare this as confinement food
- If you choose not to pan fry the ginger, you can add the ginger slices when you pressure cook or steam the chicken
- You can tone down on the amount of DOM Benedictine and use regular oil if you don't like sesame oil if you are preparing this as part of a regular meal.