How to Cook Chinese Style Chicken & Mushroom Stirfry

This is a simple dish with flavor & texture. You can substitute the meat & vegetable to suit your taste. The trick to a good stir fry is preparation of ingredients, even small cuts & high flame.

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How to Cook Chinese Style Chicken & Mushroom Stirfry Recipe
11 Steps
Ingredients
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1
Soak the champignons and black white fungus in water for 30 minutes before cutting to bite size. Cut all the vegetables. The dice chicken needs marinating in 2 tbsp soy sauce and ground white pepper.

Soak the champignons and black white fungus in water for 30 minutes before cutting to bite size. Cut all the vegetables. The dice chicken needs marinating in 2 tbsp soy sauce and ground white pepper.

2
These are used in the sauce

These are used in the sauce

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3
Heat 2 tbsp oil. Quickly fry the cashew nuts and keep aside

Heat 2 tbsp oil. Quickly fry the cashew nuts and keep aside

4
Add sesame oil to the wok and add minced garlic. When garlic is fragrant.....

Add sesame oil to the wok and add minced garlic. When garlic is fragrant.....

5
Add the marinated chicken. Spread the chicken to ensure even cooking. The chicken needs to cook without coloring. Then you can add in the ginger.

Add the marinated chicken. Spread the chicken to ensure even cooking. The chicken needs to cook without coloring. Then you can add in the ginger.

6
Now that it is fragrant and the chicken is cooked....

Now that it is fragrant and the chicken is cooked....

7
Add all vegetables (except spring onion) stir well

Add all vegetables (except spring onion) stir well

8
Place the potato starch in 4 tbsp water. Mix well.

Place the potato starch in 4 tbsp water. Mix well.

9
Now add the balance light soy sauce, oyster sauce and shao Xing wine. Cook for 1-2 mins on high. Taste. Adjust with soy sauce and sugar if needed.

Now add the balance light soy sauce, oyster sauce and shao Xing wine. Cook for 1-2 mins on high. Taste. Adjust with soy sauce and sugar if needed.

10
Now you will see the liquid at the bottom of the wok. Stir in the potato starch. Give it a quick stir to thicken sauce. Add in spring onion and switch off flame. It's ready for plating

Now you will see the liquid at the bottom of the wok. Stir in the potato starch. Give it a quick stir to thicken sauce. Add in spring onion and switch off flame. It's ready for plating

11
Sprinkle the fried cashew nuts. Serve with steam jasmine rice. Both mushroom and fungus are an acquired taste. If it does not appeal to you substitute with fresh mushrooms.

Sprinkle the fried cashew nuts. Serve with steam jasmine rice. Both mushroom and fungus are an acquired taste. If it does not appeal to you substitute with fresh mushrooms.

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