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CHICKEN - PAN FRY - Posh Chopped Suey (Fragrant Chicken and Mushroom Stir-Fry)
Nb persons: 4
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| Posh Chopped Suey (Fragrant Chicken and Mushroom Stir-Fry) Recipe courtesy Ching-He Huang, 2011 Total Time: 30 min Prep: 15 min |Inactive Prep: -- |Cook: 15 min Level:Easy INGREDIENTS | |
| 2 | chicken breasts, (equaling 1 pound total), cut into 1 1/2-inch cubes |
| Sea salt | |
| freshly ground white pepper | |
| 2 tablespoons | oyster sauce |
| 2 tablespoons | cornstarch |
| 1 tablespoon | vegetable oil |
| 2 cloves | garlic, crushed and minced |
| 1 tablespoon | peeled and grated ginger |
| 2 tablespoons | Shaohsing rice wine or dry sherry |
| 1/2 teaspoon | crushed dried red Sichuan chiles or chile flakes, more if desired |
| 1 teaspoon | Chinese five-spice powder |
| 1 large | carrot, peeled and sliced very thinly on an angle |
| 2 small | bok choy, cut in half, core removed, white part sliced and leaves left whole |
| 8 ounces | shiitake or assorted wild mushrooms, sliced |
| One 8-ounce can | drained water chestnuts, sliced |
| 3/4 cup | chicken stock |
| 1 teaspoon | dark soy sauce |
| 1 to 2 tablespoons | light soy sauce |
| 2 | scallions, finely chopped |
Serving suggestion: steamed jasmine or brown rice
DIRECTIONS
In a medium bowl, sprinkle the chicken with salt, ground white pepper and the oyster sauce. Add 2 tablespoons cornstarch, toss to coat and set aside.
Heat a wok over high heat and add the vegetable oil. Throw in the garlic and ginger and stir-fry for less than 1 minute. Add the chicken breast and stir-fry until golden brown, 3 to 4 minutes. As the chicken begins to brown, add the rice wine. Sprinkle with the crushed dried red chiles and Chinese five-spice powder. Add the carrots, white parts of the bok choy and shiitake mushrooms and stir-fry for 1 minute. Add the water chestnuts, bok choy leaves, chicken stock, dark soy and light soy sauces and bring to a boil. Stir well and allow the sauce to thicken for a minute. Garnish with the chopped scallions and serve immediately.
SERVINGS: 4 (MAIN)
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