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Stir-fried water-velveted chicken with a variety of fresh and dried mushrooms. [Photographs: Shao Z.]
This simple and quick stir-fry features both fresh and dried mushrooms for optimum flavor and texture, and chicken which has been water-velveted—an easy technique that guarantees tender, smooth meat.
Why this recipe works:
- Marinating the chicken strips in a combination of corn starch, egg white-colored, wine, and seasonings—a process referred to as velveting—guarantees smooth, tender meat.
- Componen-cooking the meat inside a bath of boiling water with somewhat oil is a lot simpler for home cooks compared to classical hot-oil-bath method, with equally great results.
Note: To create egg white-colored simple to measure, beat it having a fork until it features a thinner viscosity. Dried wood ear mushrooms are available in most Asian markets.
Serious Eats Stir-Fried Chicken With Mushrooms and Oyster Sauce Recipe Studying Options: Cooking Mode
Ingredients
- For that Velveted Chicken:
- 1 tablespoon egg white-colored (see note above)
- 2 teaspoons corn starch
- 2 teaspoons Chinese grain wine or sake
- 1/4 teaspoon kosher salt
- 1/2 pound chicken white meat, sliced 1/8 inch thick
- 6 cups water
- 1 teaspoon vegetable, canola, or peanut oil
- For Sauce and Stir-Fry:
- 1 teaspoon corn starch
- 1 teaspoon sesame oil
- 2 teaspoons oyster sauce
- 1 teaspoon soy sauce
- 1 medium clove garlic clove, finely minced
- two tablespoons water
- two tablespoons vegetable, canola, or peanut oil, divided
- 1/2 pound mixed mushrooms, for example cremini, shiitake, enoki, and/or oyster, sliced about 1/4 inch thick
- 1/4 cup dried wood ear mushroom, rehydrated in tepid to warm water for fifteen minutes, then drained and enormous pieces halved (see note above)
- Cooked white-colored grain, for serving
Directions
For that Velveted Chicken: In a tiny bowl, completely combine egg white-colored, corn starch, grain wine, and salt. Place chicken inside a bowl and add corn starch mixture, tossing to mix. Refrigerate for half an hour.
Fill a wok with water and produce to some boil, adding oil. Add chicken and, separating pieces with chopsticks or perhaps a spatula, prepare until chicken is white-colored outdoors but nonetheless raw within, about 40 seconds. Drain chicken inside a colander and get rid of excess water. Wipe wok dry and clean.
For Sauce and Stir-Fry: In a tiny bowl, mix together corn starch, sesame oil, oyster sauce, soy sauce, garlic clove, and water.
Heat 1 tablespoon vegetable oil in wok over high temperature until smoking. Add fresh mixed mushrooms and season with salt. Prepare, stirring and tossing, until mushrooms have released their water, about 3 minutes. Add rehydrated wood ear mushrooms and prepare until mushrooms start to brown, about a few minutes. Transfer mushroom to some plate and eliminate wok.
Heat remaining 1 tablespoon vegetable oil in wok over high temperature until smoking. Add chicken and stir-fry until chicken is nearly cooked through, a couple of minutes. Return mushrooms to wok and stir to mix with chicken. Stir sauce increase the wok, tossing, until sauce thickens, about one minute. Transfer to some platter and serve with white-colored grain.
I had been born in Guangzhou, the birthplace of dim sum, and elevated within the Chinatown neighborhood of Philadelphia. Like a brother or sister-less child, cooking was a method to keep myself entertained. That’s how my passion for food began also it keeps growing.