Stir Fried Shiitake Mushroom with Chicken

Fresh shiitake mushrooms tend to absorb more oil. You may add bit by bit of oil along the way of pan frying if you find it’s too dry. Pick the large spring onion for making this dish in order to get the best results.

Prep time: 15 mins
Cook time: 10 mins
Yield: 2 to 3 serves

Ingredients:

• 220 gm skinless chicken thighs
• 100 gm fresh shiitake mushroom
• 1 tsp minced garlic
• 1 spring onion, cut into sections
• ½ carrot, sliced

Marinade:

• 1 tsp light soy sauce
• 1 tsp Shaoxing wine
• ½ tsp freshly grated ginger juice
• ¼ tsp cornflour / corn starch

Sauce:

• 2 tsp light soy sauce
• 2 tsp mirin
• 1 tsp sugar
• 2 Tbsp water

Method:

1. Cut the chicken thighs into large pieces. Mix with marinade. Set aside for 20 minutes. Thickly slice the fresh shiitake mushrooms.
2. Heat oil in a wok over medium high heat. Saute the garlic and white parts of spring onion. Add carrot and stir to combine. Toss in the mushrooms and cook until aromatic. Push all the ingredients to sides of the wok. Add more oil to pan fry the chicken thigh. Pour in the sauce. Cook until the sauce is reduced by half. Add the green parts of spring onion. Done. Serve hot.

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