Stir-fried Chicken with Chinese and Button Mushrooms

Name: Stir-fried Chicken with Chinese and Button Mushrooms
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 tablespoons coarsely chopped garlic; 1 onion, thinly sliced; 1½ tablespoons groundnut oil; 350 g (12 oz) button mushrooms; 2 teaspoons finely chopped orange zest; ½ teaspoon freshly ground five-pepper mixture or black pepper; ½ teaspoon freshly ground five-pepper mixture or black pepper; 2 teaspoons salt; 2 teaspoons sugar; 3 tablespoons oyster sauce; 2 tablespoons Shaoxing rice wine or dry sherry; 2 tablespoons Shaoxing rice wine or dry sherry; A large handful of fresh basil leaves; 450 g (1 lb) boneless, skinless chicken thighs or 900 g (2 lb) chicken thighs on the bone; 2 teaspoons light soy sauce; 2 teaspoons Shaoxing rice wine or dry sherry; 450 g (1 lb) boneless, skinless chicken thighs or 900 g (2 lb) chicken thighs on the bone; 450 g (1 lb) boneless, skinless chicken thighs or 900 g (2 lb) chicken thighs on the bone; 2 teaspoons cornflour; 25 g (1 oz) dried Chinese mushrooms; 2 teaspoons Shaoxing rice wine or dry sherry; 1 teaspoon sesame oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Chicken stir-fry is such an easy and appetizing dish to serve. Here, I have combined it with two kinds of mushrooms, the dried black ones so popular in Chinese cooking and plain button mushrooms. The textures of the mushrooms are wonderfully chewy, which adds richness to this unusually tasty dish. For a simple meal, serve this dish with Vegetable Salad with Curry-soy Vinaigrette.

Ingredients

Asia
China
Main course

Ingredients

Method