From the kitchen of One Perfect Bite...This is another great recipe to add to your collection of quick and easy meals. While the mushrooms have to soak, once they are softened you can have the dish on the table in 10 minutes. The mushrooms are what give this dish its flavor. Chinese dried mushrooms (also called black mushrooms, dried shiitake mushrooms) have a meaty taste that enhances the flavor of any dish to which they are added. I use them often, and buy a large bag at a warehouse store so I always have them on hand. Most preparations that use dried mushrooms, also use their soaking liquid to add additional flavor. To maximize the flavor of dried mushrooms, it is important to soak them properly. Submerge them in hot water and make sure they soak long enough to really soften. I let mine sit for 30 to 45 minutes. If you plan to use the soaking liquid, remove any impurities by pouring it through a fine sieve, and, if you wish a still stronger stock, it can be boiled to reduce and concentrate its flavor. The rest of this recipe is child's play and you'll have no trouble making a great meal for your family. Here is how this Chinese-style chicken and mushroom dish is made.
Chinese-Style Chicken with Dried Mushrooms...from the kitchen of One Perfect Bite inspired by Errens's Kitchen
1 cup dried sliced shiitake mushrooms
2 tablespoons vegetable oil
2 teaspoons chopped garlic
1 tablespoon grated fresh ginger
2 large chicken breasts, pounded and cut into strips
3 tablespoons oyster sauce
3 tablespoon dark soy sauce or tamari
2 teaspoons Chinese rice wine or dry sherry
1/4 cup + 1 tablespoon reserved mushroom soaking liquid
1 teaspoon cornstarch
1 green onion, thinly sliced
1) Place mushrooms in a small bowl and cover with hot/boiling water. Let soak until mushrooms are tender. Spoon mushrooms from soaking liquid and squeeze to remove as much moisture as possible. Save mushroom soaking liquid.
2) Heat a wok over medium-high to high heat. Add oil to hot wok. Add garlic and ginger to the hot oil. Stir-fry until fragrant, about 30 seconds.
3) Add chicken and stir-fry about a minute. Add mushrooms and stir-fry another 2 or 3 minutes. Add oyster sauce, dark and light soy sauce, rice wine, and 1/4 cup of reserved mushroom liquid. Bring to a boil and stir-fry until mushrooms are coated, about 2 minutes more. Dissolve cornstarch in 1 tablespoon mushroom soaking liquid and add to wok, cooking until sauce thickens, about 1 minute more.
4) Transfer to serving dish or bowl and sprinkle with sliced green onion. Serve immediately with steamed rice. Yield: 4 servings.
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