Stir Fried Chicken with Mushrooms

    45 minutes

    This stir fry uses two unusual mushrooms - shimeji, also called pioppino, and black fungus, also called wood ear mushrooms. They contribute an excellent flavour and texture to the dish.

    5 people made this

    Serves: 6 

    • Marinade
    • 1/2 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 tablespoon light soy sauce
    • 1 tablespoon cornflour, mixed with 1 tablespoon water
    • 6 skinless, boneless chicken breast fillets, cut into pieces
    • Sauce
    • 3 tablespoons oyster sauce
    • 1 teaspoon sugar
    • 2 teaspoons sesame oil
    • 1 tablespoon oil
    • 2 teaspoons chopped garlic
    • 3 slices fresh ginger
    • 1 onion, chopped
    • 1 teaspoon salt
    • 200g dried shimeji mushrooms, soaked, stem removed
    • 150g dried black fungus, soaked, stem removed
    • 1/2 tablespoon water

    Preparation:15min  ›  Cook:15min  ›  Extra time:15min marinating  ›  Ready in:45min 

    1. Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the chicken, let marinate for 15 minutes.
    2. In a small bowl, mix together oyster sauce, sugar and sesame oil to make the sauce. Set aside.
    3. Heat a large frying pan with 1 tablespoon oil over high heat. Stir fry the garlic and ginger until fragrant, 2-3 minutes. Stir in the onion and salt and fry until soft, 3-4 minutes. Add the chicken, stir fry until all sides are evenly browned, 3-4 minutes. Stir in the shimeji mushrooms and black fungus, stir to mix.
    4. Add in 1/2 tablespoon water and allow to heat through, 1-2 minutes. Reduce the heat to medium and simmer for 5 minutes or until the chicken is fully cooked. Stir in the sauce and mix to combine, serve hot.

    Cook's note

    If you'd like a thicker sauce, add a little bit of cornflour mixed with water at the end.

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