Rachael Ray Curry Chicken and Mushroom Stoup:

Aired February 17, 2010

INGREDIENTS

• 4 pieces boneless, skinless chicken breasts
• 1 fresh bay leaf
• 3 onions, 1 quartered, 2 quartered and thinly sliced
• 1/4 cup EVOO Extra Virgin Olive Oil
• 4 portabella mushrooms, gills scraped, halved then thinly sliced
• 2 carrots, peeled and sliced into 2-inch matchsticks
• 2 to 3 ribs celery, thinly sliced on an angle
• 1 2-inch piece ginger, peeled then grated or minced
• 3 to 4 cloves garlic, finely chopped
• Salt and pepper
• 3 tablespoons mild or medium curry powder
• 1 quart chicken stock
• 1 cup mango chutney
• 3 tablespoons butter
• 2 tablespoons flour
• 4 scallions, whites and greens thinly sliced
• 2 cups cooked white rice or 4 pieces naan bread, warmed

PREPARATION

Place chicken in small pan and add enough water to come to top of chicken without completely submerging it. Add bay leaf and quartered onion to the pan. Bring to a boil and simmer chicken 10-12 minutes, until cooked through. Shred chicken with 2 forks and reserve. Strain liquid and reserve 1 1/2 to 2 cups.

Place EVOO in a large soup pot over medium-high heat. Add mushrooms and brown 10-12 minutes. Add carrots, celery, sliced onion, ginger and garlic to mushrooms and cook 5 minutes more, to soften. Season with salt, pepper and curry powder. Add stock and reserved poaching liquid to pan. Add in reserved chicken and stir in the chutney. Adjust salt and pepper to taste.

Melt butter in the skillet you cooked chicken in. Whisk in flour and cook 1 minute. Whisk roux into soup pot, let simmer and thicken, 5 minutes.

Serve stoup topped with scallions with the cooked rice stirred into each portion or with naan for dipping alongside.

http://www.rachaelrayshow.com/recipe/14317_Curry_Chicken_and_Mushroom_Stoup/index.html

Rachael Ray Potstickers:

Potstickers:

INGREDIENTS

·         1/2 pound ground pork

·         1 1/2-inch piece of ginger root, peeled and finely grated

·         1 clove garlic, finely chopped or grated

·         2-3 scallions, whites thinly sliced, green tips reserved for garnish

·         1 teaspoon Chinese five-spice powder

·         A few dashes Sriracha or hot sauce

·         2 tablespoons sesame oil, divided

·         4 tablespoons soy sauce, divided

·         16 round wonton wrappers

·         1 tablespoon vegetable or peanut oil

·         1/4 cup chicken stock or water, plus more as needed

Serves 4 as an appetizer

PREPARATION

In a mixing bowl, combine the pork, ginger, garlic, whites of the scallions, five-spice powder, hot sauce, 1 tablespoon sesame oil and 1 tablespoon soy sauce. Mix well with your hands.

Cover the stack of wonton wrappers with a damp towel and fill a small bowl with water. Working with a couple of wrappers at a time, place about a tablespoon of the meat mixture in the center of the wrappers and wet the edges by dabbing your finger in the water and running it around the edges. Fold the wrappers over to wrap the meat up so it looks like a half moon. Press the edges lightly to seal them and, if you like, crimp the edges for decoration. Continue filling and shaping the dumplings until all of the meat mixture and wrappers are used up.

Place a large skillet with a lid over medium-high heat with one turn of the pan of vegetable or peanut oil, about 1 tablespoon. Add the dumplings, flat side down, into the pan and sear until deep golden brown, about 1 minute on each side. Add the stock or water to the pan and quickly place the lid on. Steam the dumplings until the meat is cooked through and most all of the liquid has been absorbed, 3-4 minutes (if all of the liquid absorbs but the potstickers aren’t done yet, add a few splashes more liquid and continue cooking).

While the potstickers are steaming, in a small bowl, stir together the remaining soy sauce, sesame oil, reserved scallion greens and 2 tablespoons warm water. Serve the potstickers immediately with the dipping sauce alongside.