Chicken & Cloud Ear Stir-Fry

Name: Chicken & Cloud Ear Stir-Fry
Yield: Serves 4
Cuisine: China
Ingredients: 450 g/1 lb skinless chicken breasts; 5 g/⅛ oz cloud ear/wood ear mushrooms, soaked in warm water for 10–15 minutes; 5 g/⅛ oz cloud ear/wood ear mushrooms, soaked in warm water for 10–15 minutes; 30 ml/2 tbsp groundnut/peanut oil; 30 ml/2 tbsp groundnut/peanut oil; 20 g/¾ oz fresh root ginger, shredded; 2 stalks Chinese chives, chopped; boiled rice, to serve; 5 ml/1 tsp cornflour/cornstarch; 5 ml/1 tsp cornflour/cornstarch; 2.5 ml/½ tsp caster/superfine sugar; 2.5 ml/½ tsp caster/superfine sugar; 30 ml/2 tbsp sesame oil; 15 ml/1 tbsp yellow bean sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

The contrasting textures of this dish make it especially attractive. Cloud ears have a pleasant crunchy texture and smoky flavour, and Chongqing cooks use them liberally. Chinese chives are thicker, coarser and more pungent than the Western kind, adding to the contrasts in the dish.

Ingredients

450 g/1 lb skinless chicken breasts
5 g/⅛

Asia
China
Main course
Gluten-free

Method

Cut the chicken into cubes. Trim off any tough parts from the cloud ears, then rinse and drain them. Slice the larger pieces into two. Set aside.
Heat the oil in a wok and fry the chives and ginger for 2 minutes, or until light brown. Add the chicken and cloud ears to the wok and stir-fry for 3 minutes.
Add the sesame oil, yellow bean sauce and sugar,