Chinese Fried Chicken & Mushroom
2 chicken breast, without skin
200 g cremini or brown mushrooms
2 tbsp cooking oil
1 inch ginger, peeled and sliced finely
3 garlic cloves, chopped finely
salt (to taste)
1/2 tsp Ground white pepper
For the marinade:
1/2 tsp salt
3 tsp. Shaoxing wine (rice wine)
1 tsp. cornstarch
Method of Preparation:
Cut chicken breasts into thin slices and place in a large bowl.
In a separate container, mix the marinade ingredients together; mix well then pour over the chicken pieces to marinate.
Clean the brown mushrooms with a damp paper towel, trim the stalks, then cut in halves.
Heat a wok or a large frying pan over high heat.
Add the oil and swirl it carefully around the wok. Add the mushrooms and stir-fry for a couple of minutes until nearly cooked. Set aside.
Using the same wok, add the chicken and stir-fry the slices. Cook until the chicken had whiten.
Add the ginger, garlic and onion and continue to stir until deliciously aromatic.
Stir in the mushrooms and check the seasoning by adding salt and pepper to taste.
Serve with freshly boiled rice or some green salad.