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1. Sloppy Joes

2. Macaroni and Two Cheeses

3. Chicken with Black Mushrooms and Chinese Sausage

Book Description

Restaurant staff meals are a lot like family meals. In fact, most staffs call it exactly that--the family meal. And the challenges are the same: how to please the palates of people who know precisely what they like, and how to do it in a time- and cost-effective way. In this hefty volume (433 pages of recipes!), David Waltuck, chef and owner of Chanterelle

... (more)

Staff Meals from Chanterelle

Authors: David Waltuck,Melicia Phillips

Date: December 2000

ISBN: 0761116982

Publisher: Workman Publishing Company

Hardcover

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This nearly effortless one-pot meal was inspired by a steamed chicken dish I've often enjoyed in Cantonese restaurants, where it's usually made with either sausage or mushrooms, but never both. Expanding the combination of ingredients results in a dark-colored, rustically flavorful dish perfumed with the earthy undertones of the shiitakes and the slightly sweet Chinese sausage. It's long been a favorite with both the staff and my family. Our kids, Sara and Jake, are quite fond of it. In fact, for reasons I've been unable to pin down, so are most kids. Be sure to use a casserole with a very tight-fitting lid; if it seems a bit loose, tightly cover the top with foil before putting on the lid. This dish tastes best the day it's made. The steaming creates plenty of delicious sauce, so a big bowl of plain white rice is the only essential accompaniment.

Serves 6

• 25 dried shiitake mushrooms

• 1 chicken (3 to 3 1/2 pounds)

• 6 Chinese sausages, cut diagonally into 1/8-inch slices

• 1/4 cup Chicken Stock or canned low-sodium chicken broth

• 1/4 cup oyster sauce, plus additional for serving

• 1 bunch scallions, white and green parts, trimmed and cut into

• 3/4-inch lengths, plus additional for serving

• 1 piece (2 inches) fresh ginger, peeled, cut in half crosswise, and very finely julienned

• 1 tablespoon Asian sesame oil

• 2 tablespoons good-quality soy sauce, such as Kikkoman

1. Place the shiitake mushrooms in a large bowl with very warm water to cover. Let soak for 30 minutes to soften. Lift the mushrooms from the water, leaving the grit behind. Leave the mushrooms whole, trimming away any stems. Set the caps aside. Strain the soaking liquid through a strainer lined with several layers of cheesecloth. Cover, refrigerate, and save for use at another time.

2. Preheat the oven to 400 degrees F.

3. Rinse the chicken, inside and out, under cold running water, removing any excess fat. Cut the chicken into 10 pieces and pat dry with paper towels.

4. Combine all the ingredients in a single layer, if possible, in a large, heavy casserole with a tight-fitting lid. Bake for 1 hour, then uncover and bake for 10 minutes more.

5. Remove the pan from the oven and skim off as much of the fat as possible. Sprinkle several tablespoons of oyster sauce and a small handful of scallion pieces over the top and serve.

More From This Book:

1. Sloppy Joes

2. Macaroni and Two Cheeses

3. Chicken with Black Mushrooms and Chinese Sausage

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