Chinese Mushroom Chicken Stir Fry

4 standard portions

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Ingredients

• 10 oz boneless skinless chicken breast (or thighs)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine ((or dry sherry))
• 1 tablespoon cornstarch
• 3 tablespoons oyster sauce
• 1 tablespoon Shaoxing wine ((or dry sherry))
• 2 tablespoons soy sauce
• 1/3 cup chicken stock
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 2 to 3 tablespoons peanut oil ((or vegetable oil))
• 1/2 lb mushrooms ((white or baby portabella))
• 1 cup bamboo shoots (, sliced, drained)
• 3 cloves garlic (, chopped)
• 2 teaspoons ginger (, minced)
• 2 green onions (, chopped)

Method

1. Combine chicken and all the marinade ingredients in a big bowl. Stir to mix well. Let marinate for 15 minutes while preparing the other ingredients.
2. Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
3. Heat oil in a large skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until it turns golden, another minute or so. Transfer the cooked chicken pieces to a big plate and set aside.
4. Pour in the remaining 1 tablespoon oil and add the garlic, ginger, and the white part of the green onion. Stir a few times to release fragrance.
5. Add the bamboo shoots. Stir and cook for 1 minute.
6. Add the mushrooms. Cook and stir until the mushrooms are cooked through and the liquid has evaporated. Drizzle with a bit more oil if the pan looks dry.
7. Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few times until the sauce thickens.
8. Add the chicken back into the skillet. Stir to coat everything well with the sauce. Add the green part of the green onion for garnish. Transfer everything to a big plate. Serve hot over steamed rice as a main dish.