Soupy Chicken with Mushrooms

Name: Soupy Chicken with Mushrooms
Yield: Serves 4 to 5 as a main dish with rice
Cuisine: China
Ingredients: Freshly ground white or black pepper (optional); Freshly ground white or black pepper (optional); 1 tablespoon minced garlic; ¼ pound mushrooms, cut into quarters; 1 medium green bell pepper, stem, seeds, and membranes discarded, cut into ½-inch squares; 2 tablespoons soy sauce; ½ teaspoon sugar; 1 teaspoon roasted sesame oil; 1 teaspoon cornstarch, dissolved in 1 tablespoon cold water; 1 teaspoon cornstarch, dissolved in 1 tablespoon cold water; 6 ounces boneless skinless chicken breast (1 large half-breast), cut into ¼-inch cubes; 6 ounces boneless skinless chicken breast (1 large half-breast), cut into ¼-inch cubes; ½ teaspoon salt; ½ egg white; 2 tablespoons peanut oil or vegetable oil; 2 tablespoons peanut oil or vegetable oil; 3 cups hot water; 6 to 8 dried black mushrooms, rinsed; 1 teaspoon cornstarch; 1 tablespoon Chinese cooking wine or dry sherry; 1 tablespoon Chinese cooking wine or dry sherry

Preparation info

Serves
4 to 5
as a main dish with rice

Difficulty
Medium

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

When you are eating rice as a staple food, it is important to have contrast in the foods that accompany and bring flavor to the rice. The various dishes you serve can contrast in texture, in color, in temperature—hot versus cold; in “heat”—with chiles or without; and in richness—versus simplicity. Contrast makes for a more interesting meal. It helps keep each flavor or food distinct from the others, while each one helps to highlight the others.

In preparing simple home-style Chinese

Ingredients

Asia
China
Main course

Ingredients

Method