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• Easy chinese 5-spice chicken with black wood-ear mushrooms

Sometimes when I'm busy with other projects I just don't want to spend hours in the kitchen cooking, but I still want a colorful, tasty, hearty dish, preferably something cooked in one pot or a dish served with rice or pasta: Chinese 5-Spice Chicken is one of these. A good aspect of this recipe is havin nearly all the spices are in one jar; Five Spice Powder is usually a combination of cinnamon, fennel seed, star anise, Sichuan pepper, and cloves, though some brands use nutmeg and ginger instead. Most big supermarkets sell it, and I've even seen a version of it in the Dollar Tree. The vegetables are pre-packaged frozen and ready to use, which makes preparation even quicker, though if you are making the dish special for a party or dinner it's even better with fresh vegies (just be careful and don't overcook them). I serve this with white and brown rice mixed, and pineapple for dessert. <br /> <br />NOTE on the Mushrooms: Don't let the odd appearance put you off--these wood-ear mushrooms are great in all kinds of soups and stir-fries, or chopped and blended into fillings for dumplings. My favorite kind has them compressed into a cake about the size of a hotel soap! We love to watch that tiny bar expand to several times their size in water. Rinse them off before using, in case of grit or sand. Most Asian stores sell these and I encourage you to find different ways to use them. The texture is a slightly crisp and rubbery and makes a pleasant addition to any dish; there is almost no taste but you can pickle or marinate them for a few days and add them to a recipe if you like. Texture is very important in Chinese cuisine, the mouth-feel giving added dimension to a dish, and these mushrooms are only one of many ways to do this. Enjoy!

Oct. 1, 2021, 11:49 a.m.

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