Chicken & Black Mushroom Stir Fry
This recipe serves 2.
Every now and then you make a recipe and are surprised by the outcome. That's how we felt the first time we made this dish. Although this Chicken with Chinese Black Mushroom recipe only has two primary ingredients it delivers an outstanding amount of flavour.
Chinese black mushrooms are better known as shiitake mushrooms. They are available fresh and dried and for this recipe it is important that you use the dried version that you have rehydrated as the flavour is much more intense.
We served it on brown basmati rice but it would probably work just as well over white rice or Chinese noodles.
Ingredients
- 14 oz boneless, skinless chicken breast cut into 1" cubes
- 10 dried Chinese black mushrooms (shiitake), cut in half after rehydration *
- 4 green onions, cut into 1" pieces, divide in 2
- 1/3 cup of red onion, chopped
- 3/4 tsp white pepper, divide 1/4 & 1/2
- 1/2 tsp salt
- 4 tsp sesame seed oil, divided 1 & 3
- 1 tbsp corn starch
- 2 tbsp vegetable oil
- 1/4 cup of peanut oil
- 2 garlic cloves, minced
- 1" piece of ginger, peeled, minced
- 4 tbsp Chinese cooking wine
- 3 tsp sesame oil
- 1 tbsp light soy sauce
- 2 tsp white sugar
- 3 tbsp oyster sauce
- 5 oz chicken broth
* For best results soak the mushrooms overnight in a bowl of water.
Directions
- Place the chicken in a bowl and add 1/4 teaspoon of the white pepper, salt and sesame seed oil. Mix well with your hand. Then add the corn starch and again mix well with your hand. Add the vegetable oil, mix well and set aside.
- Place the peanut oil in the wok and set to medium heat.
- When the oil is hot add the chicken. Stir fry for 4 minutes.
- Add the garlic and ginger and stir fry for another 2 minutes.
- Add the mushrooms. Stir fry for 1 minutes.
- Add the red onion and half of the green onions. Stir fry for 2 minutes.
- Add the wine, remaining sesame seed oil, green onions and white pepper, soy sauce, sugar, oyster sauce and chicken broth. Stir and cover. Cook for 7 minutes.
- Serve.