Last week I was craving one of my childhood’s favorite dishes, dried shiitake mushroom and chicken stir-fry. So, I cooked it, and this savory dish left me satisfied. I love it!
I’m sure you gonna love it, too!
Time: 30 minutes (prep & cook)
200 g chicken meat, cut to bite size
10 pcs dried shiitake mushroom, water soaked, cut it with scissors into bite sized pieces
A thumb-sized piece of ginger, sliced
1 onion, big cut
2 cloves of garlic, finely chopped
2 bird chili (optional)
2 spring onion, cut it with scissors
5 tbsp Vegetable oil
To prepare the sauce, put in a bowl:
1,5 cup / 400 ml of chicken stock (water or the mushrooms soaking liquid mixed with chicken stock powder)
2 tbsp oyster sauce
3 tbsp soy sauce
1 tbsp sugar
1 tbsp corn flour
1 tsp white pepper (or black pepper)
Give it a good stir!
- Heat your pan, when it’s hot, add oil
- Add in ginger and toast it but don’t burn it
- Add in garlic and chili
- Add in chicken meat, regularly stir until you get some nice brownish on there
- Throw in the onion, stirring for 30 seconds
- Add the mushroom pieces
- Pour in your sauce over the top, it immediately caramelizes.
- Keep stirring for about two minutes until the sauce thickens and it covers the chicken and mushrooms
- Drizzle sesame oil on it
- Garnish with some spring onion
- Done, taste it if it needs anymore seasoning
- serve up✅
The cooking process is quick, so ‘mise en place’ (french) – getting all ingredients ready before cooking.
Before stir-fry, cook rice (best use the rice cooker), so rice is ready when the dish is done.
You can substitute dried shiitake with whatever type of fresh mushroom (250g). Sauté them first until slightly char, set aside.
Dried shiitake mushrooms need to be soaked in hot water until it softened (at least 6 hours). So, start your mushrooms soaking in the morning, as the first step in your cooking plan for dinner.
If you don’t like spicy food, don’t put chili.