Chinese Stir-Fried Oyster Mushrooms with Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
2 servings
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Calories
209 kcal
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Course
Main Course, Appetizer
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Cuisine
Chinese
Chinese Stir-Fried Oyster Mushrooms with Chicken
Description
The recipe begins by marinating the chicken slices in salt, Shaoxing wine, cornstarch, and water to tenderize and lightly flavor the meat. Scallions are sliced with white and green parts separated. Oyster mushrooms are cleaned and trimmed of tough stalk bases and torn into bite-sized pieces. Cooking is done in a seasoned wok over high heat. Mushrooms are stir-fried first until almost cooked and set aside.
The wok is reheated, and the remaining oil added. Chicken is stir-fried until slices start separating but remain slightly pink. Aromatics including ginger, garlic, and scallion whites are added to release fragrance. Finally, mushrooms are returned, and salt and freshly ground black pepper are added to taste. The dish cooks very quickly, preserving mushroom tenderness and infusing the chicken with mild seasoning.
Shaoxing rice wine gives a mild sweetness and aroma, but dry sherry is an acceptable substitute. The recipe yields about two servings or more if served as part of a family meal. It is adapted from a reliable source and focuses on simple ingredients to highlight flavors.
Ingredients
Chicken Marinade:
- 6 ounces chicken breast sliced about ¼-inch thick, boneless skinless, or chicken tenders, 170 grams
- ½ teaspoon kosher salt
- 1 teaspoon Shaoxing wine
- 1 teaspoon cornstarch
- 2 teaspoons water cold
Stir-Fry:
- 1 scallion green/spring onion
- 7 ounces oyster mushrooms 200 grams
- 1 tablespoon neutral-flavored cooking oil
- ginger about the size of a large clove of garlic, peeled and thinly sliced, a piece
- 2 garlic thinly sliced, cloves
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- Place sliced chicken in a mixing bowl and add the remaining marinade ingredients. Mix well.
- Slice the scallion on a steep angle/bias into ¼-inch slices, keeping the white and green parts separate. Clean the oyster mushrooms if necessary and tear or cut lengthwise into bite-sized pieces, discarding any hard bits at the base of their stalks (you'll likely yield about 5 ⅔ ounces/160 grams after discarding the thick base).
- Heat a seasoned wok over high heat. Add 1 teaspoon of the oil, swirl it around, then add the mushrooms and stir-fry for a couple of minutes until nearly cooked. Set aside.
- Reheat the wok over high heat and then add the remaining oil and swirl it around. Add the chicken and stir-fry to separate the slices. When the slices are separating but still a bit pink, add the ginger, garlic and scallion whites, and continue to stir for a few moments until you can smell their fragrances. Then return the mushrooms and stir to incorporate, adding salt and pepper to taste. Finally, stir in the scallion greens and serve.
Notes
- If Shaoxing rice wine is unavailable, dry sherry can be used as a substitute in the chicken marinade.
- This recipe serves about two portions; it can be portioned smaller for family-style meals.
- Clean oyster mushrooms well and trim any tough base parts before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 30g | 60% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 634mg | 26% |
| Potassium | 646mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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