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Chicken with 3 Kinds of Mushroom in Oyster Sauce

Chicken with 3 Kinds of Mushroom in Oyster Sauce

The name of this dish is a mouthful, but I had something like this at a Sichuan restaurant in Marietta, GA and wanted to try making it at home. Chicken with 3 kinds of mushroom is a very specific sounding recipe, and since I like mushrooms, 3 types of mushrooms sound way more appetizing and appealing than one kind of mushroom, amiright?

I bet one of you will try to up the ante with your ‘Chicken and 4 kinds of mushrooms’ later. Why not 5? 5 is crazy! Nobody can fit 5 mushrooms in a chicken dish!

Very lame reference to ‘There’s something about Mary’ and the 3 minute abs idea.

I used baby portabella mushrooms, enoki, and black fungus. Cook your mushrooms in the order of the meatiest first, and most delicate last. For instance, I cooked the portabella in the beginning, and once they started to soften I added the black fungus for a few minutes, then added the enoki at the last two minutes, since they are so delicate you don’t want them to melt by overcooking.

This makes a lot of sauce to ladle over rice. Once you add the thickening agent to the sauce and let everything simmer, taste and adjust the seasonings. I don’t make things overly salty like most restaurants do, but some people might like a bit more oyster or soy sauce in their dish.

Chicken with 3 Kinds of Mushroom in Oyster Sauce

November 6, 2017
: 4
: easy

By:

Ingredients
  • 1 lb. chicken, sliced thinly
  • 1 cup wood ear mushrooms (black fungus), reconstituted and chopped into bite sized pieces
  • 1 cup button or baby portabella, washed and sliced
  • 1 cup enoki mushrooms, washed
  • 1 in. knob ginger, sliced into 3-4 pieces
  • 2 cloves garlic, minced
  • 2 tbsp. oil
  • Chicken Marinade Ingredients:
  • 1 Tbsp. Shaoxing wine
  • 1 tsp. salt
  • 2 dashes white pepper
  • 1 Tbsp. cornstarch
  • Sauce Ingredients:
  • 1.5 cup chicken broth
  • 2.5 Tbsp. oyster sauce
  • 1 Tbsp. soy sauce
  • 1/2 tsp. salt
  • 1 Tbsp. Shaoxing wine
  • 3 dashes of white pepper
  • Thickening agent Ingredients:
  • 1/2 cup chicken broth
  • 2 Tbsp. cornstarch
Directions
  • Step 1 In a large bowl, combine the chicken with the chicken marinade ingredients. Cover and set in fridge for at least 30 minutes before cooking.
  • Step 2 In a small bowl, combine the sauce ingredients and set aside. In another small bowl, combine the thickening agent ingredients. Make sure to stir it right before adding to the sauce later, as the cornstarch will settle as it sits.
  • Step 3 In a large skillet or wok, add 1 Tbsp. oil and heat to medium high. Add chicken and cook until white, then put chicken on a plate for later. Add another 1 Tbsp. oil to the skillet, and add garlic and ginger, cook until aromatic (30 seconds). Add button or baby portabella mushrooms, cook for 4-5 minutes, or until softened. Add wood ear (black fungus), and cook for another 2 minutes.
  • Step 4 Add in the chicken again at this point. Pour in the sauce mixture, and bring to a boil for 2 minutes, then lower to a simmer. Add the thickening agent, and let thicken for another 2 minutes. Adjust your seasonings at this point. Lastly, add the enoki mushrooms and simmer for 2 minutes, then take skillet off stove. Serve with steamed white rice.

 

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Instructions with Photos:

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In a large bowl, combine the chicken with the chicken marinade ingredients. Cover and set in fridge for at least 30 minutes before cooking.

In a small bowl, combine the sauce ingredients and set aside. In another small bowl, combine the thickening agent ingredients. Make sure to stir it right before adding to the sauce later, as the cornstarch will settle as it sits.

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Black fungus is usually sold dehydrated and vacuumed sealed in bags. To reconstitute, just take a handful of the mushrooms, place in a bowl and fill with water. They should rehydrate within 30 minutes, or more, depending on how big the pieces are. Then chop into bite sized pieces if you’d like, depending on how big you want them to be in your dish.

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In a large skillet or wok, add 1 Tbsp. oil and heat to medium high. Add chicken and cook until white, then put chicken on a plate for later. They do not have to be cooked all the way through at this point, because you are throwing them back in to simmer later on.

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Add another 1 Tbsp. oil to the skillet, and add garlic and ginger, cook until aromatic (30 seconds).

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Add button or baby portabella mushrooms, cook for 4-5 minutes, or until softened.

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Add wood ear (black fungus), and cook for another 2 minutes.

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Add in the chicken again at this point.

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Pour in the sauce mixture,

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and bring to a boil for 2 minutes, then lower to a simmer. Add the thickening agent, and let thicken for another 2 minutes. Adjust your seasonings at this point.

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Lastly, add the enoki mushrooms and simmer for 2 minutes, then take skillet off stove. Serve with steamed white rice.

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