Print Recipe

Wood Ear Mushroom & Velveted Chicken Stirfry

Servings: 2 people

Ingredients

  • 250 grams Chicken Breast
  • 1/4 cup Dried Wood Ear Mushroom
  • 2 Shiitake Mushrooms (Or use any local mushroom)
  • 1 handful of Oyster Mushrooms (Or use any local mushroom)

For Velveting Chicken

  • 1 Tablespoon Egg White
  • 2 teaspoons (!) Corn Starch (Or Potato Starch)
  • 2 teaspoons (!) Mirim (Or any cooking wine)
  • 2 big pinches of Salt

Stir-Fry Sauce

  • 1 teaspoon (!) Corn Starch (Or Potato Starch)
  • 1 teaspoon (!) Sesame Oil
  • 2 teaspoons (!) Oyster Sauce
  • 1 teaspoon (!) Soy Sauce
  • 1 clove of Garlic
  • 2 Tablespoons of Water

Instructions

Velvet chicken

  • Cut chicken breasts into thin slices. Crack an egg and separate the yolk - we'll only use the white. Place the egg white into a small bowl and whisk it. Then scoop out (1 Tablespoon) of the egg-white and place into a mixing bowl. To this, add Corn Starch (2 teaspoons), Mirim (2 teaspoons) and Salt (2 big pinches). Give it a thorough mix. Then add in the chicken and mix - get it evenly coated.

Prep Ingredients

  • Place dried Wood Ear Mushrooms into warm water. Let it rehydrate for 15 minutes. Next, slice Shiitake Mushroom into small pieces. Then, trim the ends of the oyster mushrooms and separate the bundles with your hands.
  • Make Stir-Fry Sauce: Mix Corn Starch (1 teaspoon), Sesame Oil (1 teaspoon), Oyster Sauce (2 teaspoons), Soy Sauce (1 teaspoon), Mince 1 clove of Garlic, and Water (2 Tablespoons)
  • Now, let's check back on the wood ear mushrooms. They should have blossomed - and be much larger in size. Use a pair of kitchen scissors and snip off the small hard stems in the middle. If the mushroom are very big, split them in half as well.

Blanche Chicken

  • Fill a small pot or wok with water. Add-in a drizzle of vegetable oil. Give the coated chicken another mix. Then carefully add it to the boiling water. Mix the chicken pieces around with your chopstick so they don't stick. Then boil for only 40 seconds. Drain the water through a sieve. Set the chicken aside for now.

Do Stir-fry

  • Place wok on a medium-high heat. Add a few Tablespoons of vegetable oil into the frying pan. Once its hot, add the Shiitake and Oyster mushrooms in. Season them with a few pinches of salt (DON'T FORGET!). Then stir-fry for 2 minutes - you want the moisture in the mushrooms to cook-out. Now add in the Wood Ear Mushroom. Stir-fry for another 2 minutes. Then, empty the cooked mushrooms into a bowl and clean out the wok with a paper towel.
  • Next, we'll cook the chicken: Place in a few tablespoons of cooking oil. Once it's hot, add the blanched chicken in. Stir-fry for 2 minutes. Then add the cooked mushrooms back in. Next, add in the stir-fry sauce. Stir-fry everything for a final 30 seconds. (Note: If the sauce thickens too much - simply add in some water).
  • Serve with a bowl of hot rice - enjoy!