Chicken with Mushrooms
Ingredients
- 500 gWhite chicken (thinly sliced)
- 200 gButton mushroom (sliced)
- 100 gshiitake mushroom (sliced)
- 2 pcGarlic (minced)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced on a bias)
- 3 tbspsoy sauce
- 2 tbsprice wine
- 1 tbspCorn starch
- 2 tbspPeanut oil
- 1 tspSesame oil
- 1 tspWhite sugar
- 1 tspGinger powder
- 15 gFresh ginger (peeled and finely minced)
Method
Tender strips of chicken paired with firm mushrooms. A dark, glossy sauce coats every piece with a distinct aroma of soy and sesame.
- 1
Slice the chicken into thin, regular strips. Slice the button mushrooms and shiitakes. Finely mince the garlic and fresh ginger. Cut the spring onions into diagonals.
- 2
Heat the peanut oil in a wok or skillet until it smokes slightly. Sear the chicken over high heat. The meat should whiten and remain tender; do not look for excessive browning.
- 3
Remove the chicken and set aside. Toss the mushrooms into the same pan. Sauté them until they lose their water and start to brown. Add the garlic, fresh ginger, and ginger powder at the end.
- 4
Put the chicken back in. Pour in the mixture of soy sauce, rice wine, sugar, and cornstarch diluted in a little water. Stir vigorously: the sauce should thicken instantly to become translucent and glossy.
- 5
Turn off the heat. Add the sesame oil and spring onions. The sauce should perfectly coat the spoon and the ingredients without pooling at the bottom of the dish.
Frequently asked questions
How do you get this dish right?
- Do not overcook the chicken at the start, or it will turn out dry. It should just be seared.
- The secret is in the gloss of the sauce: if it is too thick, thin it with a splash of water.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat gently in a pan with a splash of water to restore the sauce's gloss.
