Papa Tea’s Mushroom Chicken

Steps

1. 1

   In a bowl, combine the sliced chicken thigh with 1 tbsp oyster sauce, 1/2 tsp chicken bouillon, 1/4 tsp kosher salt, 1/4 tsp ground white pepper, and 1/8 tsp baking soda. Mix well to ensure the chicken is evenly coated and let it marinate for at least 15-30 minutes.

   Start 15-minute timer
2. 2

   Prepare the vegetables: thinly slice the carrot, slice the zucchini into 1/4 inch rounds, and cut the button mushrooms into 1/2 inch slices. Finely mince the garlic. Set all vegetables aside.

3. 3

   In a small bowl, prepare the sauce by combining 1/2 cup water (or chicken broth), 2 tbsp oyster sauce, 2 tbsp shaoxing wine, 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, 1/2 tsp chicken bouillon, and 1/4 tsp ground white pepper. Whisk together until the sugar and bouillon are dissolved.

4. 4

   In a separate small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Set aside.

5. 5

   Heat a wok or large pan over high heat with cooking oil. Add the minced garlic and sauté for just 10-20 seconds until fragrant, being careful not to burn it.

   Start 10-second timer
6. 6

   Add the marinated chicken to the wok. Spread it out and leave it undisturbed for a few minutes to allow a golden crust to form on the bottom. Stir and continue to cook for about 5-6 minutes until the chicken is cooked through.

   Start 5-minute timer
7. 7

   Add the sliced zucchini, carrots, and mushrooms to the wok. Sauté with the chicken for 2-3 minutes until the vegetables begin to soften but still retain some bite.

   Start 2-minute timer
8. 8

   Pour the prepared sauce mixture into the wok and bring it to a boil.

9. 9

   Once the sauce is boiling, give the cornstarch slurry a quick stir and pour it into the wok. Stir consistently as the sauce thickens and becomes glossy.

10. 10

    Optional: Add a drizzle of sesame oil at the very end for extra aroma. Serve immediately over steamed white rice.