Is it still only Thursday?! It really feels like a long week despite the Bank Holiday... Always tempting to reach for the takeaway menu but instead, grab your Lotus Wok and try my Oyster-sauce chicken with ginger and shiitake mushrooms. I have been looking over my old cookbooks and pulled this out from Ching's Fast Food which was published back in 2011! This is super tasty and in inspired by southern Chinese dishes from regions such as Canton (Guangdong province) and Fujian, where the combination of meat and seafood is very common. Quick and easy to cook and packed full of flavour, it make a great midweek meal. Enjoy! Love, Ching x Prep time: 10 minutes Cook in: 9 minutes Serves: 2 – 4 to share INGREDIENTS 500g/1lb 2oz skinless boneless free range or organic chicken thighs 1 tbsp groundnut oil 2.5cm (1 inch) piece of root ginger, peeled and sliced 1 tbsp Shaohsing rice wine or dry sherry 5 shiitake mushrooms, sliced 1 teaspoon dark soy sauce 2 large spring onions, sliced on the diagonal FOR THE MARINADE : 3 pinches of ground white pepper 1 pinch of sea salt 2 tbsp oyster sauce, such as Lee Kum Kee Premium Oyster Sauce 2 tsp sesame oil FOR THE SAUCE MIX : 1 tbsp oyster sauce 3 tbsp cold water 1 tsp potato flour or cornflour Spring onion curls for garnish Place the chicken pieces in a bowl and marinate with oyster sauce, sesame oil and white pepper for 30 minutes, or for best result, overnight. Heat a wok over a high heat until it starts to smoke and add the groundnut oil. Add the ginger and fry for a few seconds, then add the chicken pieces and stir-fry for a few seconds, then add the chicken pieces and stir-fry for four minutes, stirring constantly. As the chicken starts to turn opaque, add the rice wine or dry sherry and cook for a further two minutes, then add the sauce mix and bring to the boil. Tip in the shiitake mushrooms and cook for 1 minute, add in a teaspoon of dark soy sauce then stir in the spring onions. Remove from the heat and serve immediately. (Tips : If using dried/dehydrated shitake mushrooms, soak in hot water for 10 minutes, then drain and slice before use. Pour back the used water into the sauce mix instead of the cold water, as the flavour of mushrooms will add aroma to the dish.)
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