Chinese Chicken with Mushrooms
Cowbridge Kitchen
Takeaway food has become part of our culture in the Western world and this Chinese Chicken with Mushrooms is a typical example of Western Chinese take away food.
The secret to this is getting the texture of the chicken smooth, and you do this by soaking the chicken in a Cornflour slurry mix.
Chicken and Mushrooms are delicious served with Egg fried Rice or Noodles
25 mins Prep.
20 minutes Cooking time.
Time
250g
Calories: 282
Protein: 12.3g
Fat: 19.4g
Carbohydrates: 14.1g
Fiber: 0g
Sugar: 7g
Nutrition
Servings
Difficulty
The fact that this homemade chicken & mushrooms contains no MSG makes it a better option than takeaway.
Cost to make:
£4.95/ $6.25(Est.)
How to Make Chicken and Mushrooms
Chicken with Mushrooms has to be one of my favourite Chinese takeaway meals, so I have worked hard to make this recipe for Chicken and Mushrooms as authentic as it can be.
The secret to getting the chicken silky smooth is to marinade the chicken in corn starch before cooking it, this will give you that authentic takeaway chicken.
In this Chicken and Mushroom recipe I have made the sauce in with the Chicken and Mushrooms, but you could make the sauce seperately , by combining the 15ml of Soy Sauce, 200 ml of Water and 50 ml of Wine in a pan, bring to the boil and thicken with the Cornflour slury, Then add this to the Chicken and Mushrooms.
Cuisine:Chinese
ingredients
1tsp Salt
2 tbs Cornflour
50 ml Oil
100 ml White Wine
1/4 tsp of Black Pepper
The Main dish
300 g of Mushrooms
1 Chicken Breast (Sliced)
1/2 carrot (Sliced)
1/2 Spring Onion (Sliced)
1/2 Brown Onion (Sliced)
pinch of Salt
15 ml ( 1 tbs)Dark Soy Sauce
50 ml of White Wine
150 - 200 ml of Water
Pinch of Pepper
15 - 20 ml Cornflour & Water Mix
300 ml of Oil for Cooking
Cooking Instructions
- Slice the chicken breast into thin slices ready to marinade.
- Put the chicken slices in a bowl and add the marinade ingredients
- starting with the dry ingredients then finally the oil and wine.
- Mix together so that all of the chicken is well coated. Rest in a fridge for 30 minutes.
- Slice your 300 g of mushrooms either into halves or quarters
- Thinly slice your carrot, spring onion & brown onion and set aside.
- Heat up the 300 ml of oil in a wok to 100 c, then fry the mushrooms for 5 minutes so that the mushrooms are soft.
- Remove the mushrooms with a slotted spoon.
- Cook the marinated chicken in the same oil (Make sure you add all of the chicken & marinade to the oil)
- Remove the chicken when it is cooked (About 5 minutes)
- Set the mushrooms and chicken aside in separate bowls.
- Tip the oil from the wok then return it to the heat.
- Fry off the onions and carrots for a few minutes until slightly soft.
- Add the mushrooms then the Chicken to the wok and stir fry for a few minutes.
- Add the Dark Soy sauce, the white wine and water.
- The sauce should thicken as you stir fry it.
- If the sauce needs thickening add 15 - 20 ml of Cornflour & Water Mix
- Season with a pinch of black pepper and Salt to taste.
It is a good idea to make the sauce seperately, then just add it when the Chicken & Mushrooms are cooked. This takes a lot of the work out of making this dish.
It is a good idea to use a hand held potato peeler to slice the carrots into thin strips.
Oyster
King Trumpet Mushrooms
Crimini Mushrooms
Shiitake Mushrooms
Chesnut Mushrooms