This recipe for Chicken with Chinese Mushrooms is so good and so authentic, your guests will think it came from a Chinese restaurant!
I recently discovered a Chinese grocery in my town. I have always wanted to make homemade Dim Sum so I had to go in for some wonton wraps. While shopping, I saw they had a whole selection of dried mushrooms that I’ve seen in restaurant food, but have never seen in the grocery store. I chose the black mushrooms because they looked to be the most similar to the ones I see so often in Chinese dishes.
I have to admit that dried, these mushrooms don’t look too appetizing, but believe me, once they are re-hydrated they are packed with flavor and and become the star of the dish! If you can’t find Chinese mushrooms, shiitake mushrooms would be a perfect replacement.
While I was in there, I also picked up some Chinese rice wine which I have been looking for forever! Wow, it adds such an authentic flavor! If like me, you have trouble finding it though, you can replace it with dry sherry (which up until now I have always used in my Chinese cooking and it works really well).
I was trying to replicate a dish I get from my local Chinese restaurant when I created this recipe and guessed on the ingredients. I have to admit that it didn’t come out exactly like the dish I was basing it on (in other words, I guessed wrong), but it really was delicious!
Chicken with Chinese Mushrooms
On the table in less than 20 minutes, this is the perfect quick meal. No need to order take-out when you can whip up this scrumptious dish in no time.
- 12-15 dried black Chinese Mushrooms or shiitake mushrooms
- 2 cloves garlic chopped
- 1 2-inch pieceof fresh ginger grated
- 2 large chicken breasts pounded and cut into strips
- 3 tablespoons oyster sauce
- 3 tablespoons low sodium soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1/4 cup reserved liquid from soacking mushrooms or chicken broth
- 1 tablespoon cornstarch Mixed until smooth into 3 tablespoons of water
- 1 green onion sliced into rounds
- 1 tablespoon vegetable oil
- In a small bowl, soak the mushrooms in warm water for 20 minutes or until they become tender.
- Remove the mushrooms from the water with a slotted spoon & squeeze to remove any excess liquid. Reserve about a 1/4 of the liquid and set aside. I like to keep the mushrooms whole, but if they are too large, you can slice them.
- Heat a wok over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. Add the garlic and ginger to the hot oil. Stir-fry until about 30 seconds.
- Add the chicken and stir-fry about a minute.
- Add the mushrooms and stir-fry another 2 or 3 minutes.
Add the oyster sauce, dark & light soy sauce, rice wine or sherry, and the reserved mushroom liquid, and cornstarch mixture. Bring to a boil and stir-fry until the mushrooms are coated and the sauce has thickened (another 2 or three minutes).
- Stir in the green onion.
- Serve immediately with fried rice or side of your choice.