Mushrooms are the secret weapon in Chinese cooking. They add an intense savoury depth (umami) that perfectly complements the savoury-sweet notes of soy sauce and other Chinese seasonings. Chicken and Mushrooms have been paired for centuries, often in stir-fries, soups, and hot pots. Mushrooms like shiitake and wood ear are common, prized for their earthy flavours and medicinal properties.
Unlike takeaways, you’re the boss of the spice level! Want it fiery hot? Crank up the chilli flakes. Craving something milder? Go easy on the heat. Often, you only need one pan for this dish, meaning less time spent scrubbing pots afterwards. So, ditch the greasy takeaway menus! With some chicken, mushrooms, and a few cupboard staples, you can create a delicious, healthy, and customised Chinese-inspired meal in no time!
Chicken and Mushroom
Ingredients
- Spray Oil
- 2 tbsp. Oyster sauce
- 1 tbsp. Dark soy sauce
- 1 tsp. Sesame oil 2 Syns
- 1 tbsp. Corn flour mixed with 2 tbsp. water to make a slurry (1 Syn)
- 2 Chicken Breast cut into slices
- 200 g Portobello mushrooms
- 1 tsp. Sugar 1 Syn
- ¼ tsp. Salt
- ¼ tsp. White Pepper
- 1/3 Cup Chicken stock
Instructions
- If the mushrooms are large, cut into bite sized pieces.
- Place wok over a medium/high heat, add oil, garlic and ginger and fry until fragrant (about 30 seconds).
- Add the chicken and stir-fry for 2 minutes.
- Add mushrooms and stir fry for a further minute, add oyster sauce, dark soy sauce, salt, white pepper, sugar and chicken stock and mix well.
- Bring sauce to the boil, and allow to reduce by a third, this will take about 2 minutes.
- Pour in the corn flour slurry to thicken the sauce, stirring the entire time, remove from heat and add sesame oil.
- Transfer to serving dish and enjoy.
