STEAM BRAISED w/BLACK MUSHROOMS

By BobD

Ingredients

• 4 SERVINGS
• Chicken, mushrooms, and leeks in parchment paper and steaming them gently for a couple of hours results in intensely flavored meat that literally falls off the bone at the nudge of a fork.
• 4 dried black mushrooms
• 2 cups water
• 2 medium leeks (white and pale green parts only)
• 2 tablespoons unsalted butter
• 1 teaspoon soy sauce
• 4 whole chicken legs
• 4 (2- by 1/2-inch) strips orange zest
• EQUIPMENT: kitchen string
• ACCOMPANIMENT: orange wedges

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Bring mushrooms and water to a boil in a small saucepan, then remove from heat and let soak, covered, 20 minutes.

Squeeze water from mushrooms through a paper-towel-lined sieve back into saucepan, reserving liquid.

Discard stems, then slice mushroom caps.

Chop leeks, then wash.

Heat butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then saute leeks with 1/2 tsp salt until tender, 8 to 10 minutes.

Add mushrooms and soaking liquid and boil until most of liquid has evaporated.

Stir in soy sauce and remove from heat. Season with salt and pepper.

Season chicken with 3/4 tsp salt and 1/2 tsp pepper.

Place 1 chicken leg in center of a double layer of parchment paper (about 20 by 15 inches), then cover with 1/4 cup mushroom mixture and top with zest strip.

Gather parchment up around chicken and tie tightly with kitchen string. Make 3 more packages in same manner.

Steam packages in a steamer rack (such as a pasta-pot insert) set 3 to 4 inches above boiling water, covered tightly, until chicken is very tender and starting to fall off the bone, 1 3/4 to 2 hours (replenish water as necessary).

Carefully transfer each package to a shallow bowl. Remove string and slowly slide parchment out from underneath chicken and broth.

Season with salt.