Papa Tea’s Mushroom Chicken

Ingredients

• 1 lb chicken thigh (skinless, 1/4 inch slices)
• 1 carrot (small, thinly sliced)
• 1 zucchini (small, 1/4 inch slices)
• 8 oz button mushrooms (wiped down and cut into 1/2 inch slices)
• 4.5 garlic cloves (finely minced)
• 2 tbsp Cooking oil (for stir-frying)
• 1 tbsp oyster sauce (for marinade)
• 0.5 tsp chicken bouillon (for marinade)
• 0.25 tsp kosher salt (for marinade)
• 0.25 tsp ground white pepper (for marinade)
• 0.125 tsp baking soda (for marinade)
• 0.5 cup water or low sodium chicken broth (for sauce)
• 2 tbsp oyster sauce (for sauce)
• 2 tbsp shaoxing wine (for sauce)
• 1 tbsp soy sauce (for sauce)
• 1 tbsp dark soy sauce (for sauce)
• 1 tsp sugar (for sauce)
• 0.5 tsp chicken bouillon (for sauce)
• 0.25 tsp ground white pepper (for sauce)
• 1 tbsp cornstarch (for slurry)
• 2 tbsp water (for slurry)
• sesame oil (optional drizzle for finishing)

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.

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.

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.

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.

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.

Notes

The baking soda in the marinade acts as a tenderizer (velveting) for the chicken. For the mushrooms, the author suggests wiping them down with a wet paper towel rather than washing them to prevent them from absorbing too much water. Dark soy sauce is primarily used for the deep mahogany color it provides to the sauce.

Nutrition per serving

• main
• stir-fry
• chicken
• mushrooms
• easy
• takeout-style
• high-protein