Thursday, 13 March 2014

Chicken with Mushroom, & Spring oinion, Ginger

400 g  Chicken breast
2 Tbsp light soy sauce
1/2 tsp sugar
1 1/2 tsp cornflour
6 large dried shiitake mushroom, soaked in hot water for 25 minutes
1/3 cup oil
3 thin slices fresh ginger, finely shredded
Salt & pepper to taste

chicken


Slice the chicken thinly, then cut into strips. Place in a bowl and add 1/2 tsp soy sauce, sugar, and 1/2 tsp of the cornflour. Mix well and marinate for 20 minutes.

Drain the mushrooms, squeezing out excess water, then trim off the tough steams and cut the mushroom caps into quarters. Set aside.

Heat the oil in a wok over high heat. Stir-fry the chicken, in two batches for about 1 1/2 mins, until pale and firm, then set aside on a plate.

Stir fry the mushrooms, spring onion and ginger for about 45 seconds. Add the remaining soy sauce and add the chicken in the wok. Pour in the stock and stir over high heat until the sauce thickens and coats the chicken and vegetables. Season o taste with salt and pepper.

Serve at once with steamed white rice.

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