Fried chicken with mushrooms and oyster sauce
4 servings
50 minutes
Fried chicken with mushrooms and oyster sauce is an exquisite dish of Pan-Asian cuisine that combines a richness of flavors and textures. The origins of this recipe lie in the gastronomy of East Asia, where oyster sauce is used to add depth and richness to dishes. Tender chicken fillet is marinated with rice wine and cornstarch, then fried with aromatic champignons and wood mushrooms, revealing a complexity of flavor nuances. The oyster sauce gives the dish a sweet-salty taste with subtle umami notes, making it an ideal complement to white rice. This dish is perfect for both festive dinners and cozy family lunches, offering a sense of Eastern harmony and a rich gastronomic experience.
1
In a small bowl, thoroughly mix egg white, 2 tsp of cornstarch, rice wine, and salt. Place the chopped chicken breast in the bowl and rub with the mixture. Refrigerate for 30 minutes.
- Egg white: 1 piece
- Cornstarch: 3 g
- Chinese rice wine: 2 teaspoons
- Salt: to taste
- Chicken breast: 250 g
2
Fill the wok pan with water and bring it to a boil, then add oil. Add the chicken and break it into pieces with chopsticks or a spatula. Cook until the chicken is white on the outside but still raw inside, about 40 seconds. Drain the water and let excess water drip off the chicken in a colander. Wipe the pan.
- Water: 6.3 glasss
- Vegetable oil: 2.5 tablespoons
- Chicken breast: 250 g
3
In a small bowl, mix 1 tsp of cornstarch, sesame oil, oyster sauce, soy sauce, chopped garlic, and water.
- Cornstarch: 3 g
- Sesame oil: 1 teaspoon
- Oyster sauce: 2 teaspoons
- Soy sauce: 1 teaspoon
- Garlic: 1 clove
- Water: 6.3 glasss
4
Heat 1 tablespoon of vegetable oil in a wok over high heat until boiling. Slice the mushrooms, salt them, and cook while stirring until they release juice, about 3 minutes. Add the soaked wood mushrooms and cook until the mushrooms turn brown, about 5 minutes. Transfer the mushrooms to a plate and wipe the wok.
- Vegetable oil: 2.5 tablespoons
- Champignons: 250 g
- Salt: to taste
- Dried mushrooms: 30 g
5
Heat 1 tablespoon of oil in a pan. Add the chicken and fry for about 2 minutes, stirring. Put the mushrooms back in the wok and mix with the chicken. Pour in the sauce and continue cooking, stirring, until the sauce thickens, about 1 minute. Transfer to a dish and serve with boiled white rice.
- Vegetable oil: 2.5 tablespoons
- Chicken breast: 250 g
- Champignons: 250 g
- Dried mushrooms: 30 g
- Oyster sauce: 2 teaspoons
- Soy sauce: 1 teaspoon
- Rice: to taste