Chicken with Chinese Mushrooms

• servings: 4 servings
• active time: 10 minutes
• total time: 38 minutes

Ingredients

1 cup dried black Chinese mushrooms (or shiitake mushrooms)

1 tablespoon vegetable oil

2 cloves garlic (chopped)

1 2-inch piece of fresh ginger (grated)

2 large chicken breasts (or 4 chicken thighs, cut into chunks)

8 oz shiitake fresh shiitake mushrooms

3 tablespoons oyster sauce

3 tablespoons low sodium soy sauce

2 tablespoons Chinese rice wine or dry sherry

¼ cup mushroom stock (Made from the reserved liquid from soaking mushrooms)

1 tablespoon cornstarch (mixed until smooth with 3 tablespoons of water)

1 green onion (sliced into rounds)

Directions

In a small bowl, soak the mushrooms in boiling water for 20 minutes or until they become tender.

Remove the mushrooms from the water with a slotted spoon and squeeze to remove any excess liquid. Reserve 1⁄4 of the liquid and set aside (this is the mushroom stock).

Heat a wok over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. Add the garlic and ginger to the hot oil. Stir-fry for about 30 seconds.

Add the chicken and stir-fry about a minute. Add the fresh mushrooms and cook until tender and the liquid they release cooks down.

Add the soaked mushrooms and stir-fry another 2 or 3 minutes.

Add the oyster sauce, dark and light soy sauce, rice wine or sherry, the mushroom stock, and cornstarch mixture. Bring to a boil and stir-fry until the mushrooms are coated and the sauce has thickened (another 2 or 3 minutes).

Stir in the green onion. Serve immediately with fried rice or side of your choice.

Notes

Really good!!! Easy, fast -used dried and fresh, stemmed and 1/2’d or 1/4’d

Nutrition

• Calories: 195 kcal
• Total Fat: 6 g
• Saturated Fat: 3 g
• Cholesterol: 72 mg
• Sodium: 901 mg
• Total Carbohydrate: 7 g
• Protein: 25 g