Chicken & Oyster Mushroom Stir Fry

This chicken and mushroom dish is very satisfying with its sweet savoury sauce. It's easily adaptable to make use other proteins and veggies you may have laying around in the fridge. Try switching out the chicken for tofu or the mushrooms for blanched broccoli. 

I've used a Cantonese style of stir frying with this recipe. This means cooking the chicken and mushrooms separately, which gives easier control over the cooking process and doesn't over crowd the wok and stew them. Don't be tempted to just throw it all in together. 

Hope you enjoy it. Perhaps on a Friday night with a bottle of Tsingtao beer. 

Serve 3 - 4

3 chicken thigh fillets, skinned and thinly sliced

For the marinade:
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tbsp cornflour

For the sauce:
3 tbsp oyster sauce
2 tbsp Shaoxing wine
2 tbsp dark soy sauce
1 tsp chicken bouillon
80g water
2 tsp caster sugar
2 tsp cornflour

For the stir fry:
2 tbsp vegetable oil
250g oyster mushrooms, torn
2 garlic cloves, chopped
1 tsp ginger, chopped
4 spring onions, sliced
1 tsp monosodium glutamate

Combine the marinade ingredients with the chicken and stir well, ensuring all the chicken is coated. Leave to marinate for 10 minutes.

In the meantime, mix all the sauce ingredients well so the sugar dissolves.

Heat a wok over a high heat with the oil.

When smoking hot, add the mushrooms, turn the heat down slightly and continually stir. Once they've halved in volume, transfer to a bowl.

Add more oil, if needed, then go in with the chicken. Stir fry until cooked through then return the mushrooms to the wok along with the garlic and ginger. Fry for 30 seconds.

Then pour in the sauce. Continue to cook until the sauce thickens and then stir through the spring onions and monosodium glutamate then cook for another 30 seconds.