Chinese-Style Chicken and Mushrooms
There is a mushroom called “chicken of the woods.” It’s not one of the ingredients in this item, but there are mushrooms and chicken in it. While it’s definitely not for vegetarians, Chef Zach’s recipe demands that the mushrooms greatly outweigh the chicken, so this would be a well-relished dish for friends of fungi.
2 large, boneless, skinless chicken breasts
10 brown mushrooms
10 white mushrooms
A medium handful of oyster mushrooms
1 cup of chicken broth
1/2 cup of chopped green onion
1/4 cup of peanut oil (for frying)
2 tbs. of oyster sauce
1 tbs. and 1 tsp. of freshly chopped garlic
1 tbs. of rice wine vinegar
1 tbs. of sesame oil
1 tbs. of soy sauce
2 tsp. of corn starch
1/2 tsp. of powdered ginger
Cut the chicken into manageable chunks – bite size, but not too small. Mix together 1 tsp. of garlic, vinegar, sesame oil, and soy sauce in a bowl. Toss the chicken in this sauce, and let marinade in the refrigerator for at least 30 minutes.
Put half of the peanut oil in a wok and heat on high. Cook the chicken until done, 4-5 minutes, stirring frequently. When done, remove from the wok and set aside. Add the remaining peanut oil, and then cook the brown and white mushrooms for 3-4 minutes together before adding the oyster mushrooms; cook 1 minute more. Add the remaining 1 tbs. of garlic, cook an additional minute stirring frequently, then add the chicken broth, green onions, and oyster sauce. Let cook for 1 minute and, while it cooks, mix the corn starch with a little bit of water. Put the chicken back in the wok, add the corn starch slurry. Cook for 1 minute longer, and serve immediately with steamed brown or white rice. Garnish with a bit of fresh green onion or toasted sesame seeds.