Dutch · Stovetop
Dutch sauerkraut and potato mash
Potatoes, tangy sauerkraut, browned onions and bacon make a hearty mash to serve with sausage. Cooking the potatoes separately makes their texture easier to control.
Chinese-inspired · FROM THE FDR RECIPES KITCHEN
Steamed ginger chicken with mushrooms
Chicken and shiitake mushrooms steam in a shallow dish, collecting a small pool of ginger-scented sauce. Serve with rice to catch the juices.
Make it at home.
Ingredients
Step by step
Step 1
Soak the mushrooms in warm water until soft, about 20 minutes. Trim away tough stems and slice the caps. Strain and reserve 1 tablespoon soaking liquid.
Step 2
Mix the chicken with soy sauce, wine, sugar, sesame oil, cornstarch, pepper and the reserved liquid. Refrigerate while preparing the steamer.
Step 3
Bring the steamer water to a steady boil. Put the chicken in a shallow heatproof dish, distributing the pieces evenly. Add mushrooms, ginger and scallion.
Step 4
Set the dish on the steamer rack above the water, cover and steam for about 20–25 minutes. Check several of the largest chicken pieces with a food thermometer: each must reach 165°F (74°C).
Step 5
Carefully remove the hot dish and serve with its sauce. Keep the steamer supplied with hot water during cooking.
Kitchen guide: How to cook a good dinner in a steamer
About this recipe
Adapted from archive recipe 751 using boneless thighs rather than cleaver-cut bone-in chicken. Rice is a serving suggestion, not included in the recipe yield.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
MAKE A MEAL OF IT
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