Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon vegetable oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 8 ounces mushrooms, sliced
- 1/2 cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 2 green onions, sliced
- 1 tablespoon sesame oil
Special equipment needed: None
Step-by-step instructions:
1. In a bowl, mix together the cornstarch, soy sauce, and Shaoxing wine. Add the chicken and toss to coat.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the ginger and garlic and stir-fry for 30 seconds.
3. Add the chicken and stir-fry for 2-3 minutes until browned.
4. Add the mushrooms and stir-fry for another 2-3 minutes until softened.
5. In a small bowl, mix together the chicken broth, oyster sauce, dark soy sauce, sugar, and white pepper. Pour the mixture into the wok and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes until the sauce has thickened and the chicken is cooked through.
7. Stir in the green onions and sesame oil. Serve hot.
20-30 minutes
Temperature: High heat for stir-frying, low heat for simmering
Serving size: 4 servings
Nutritional information:
- Calories: 220
- Fat: 8g
- Carbohydrates: 9g
- Protein: 28g
- Sodium: 770mg
- Fiber: 2g
- Sugar: 4g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
- Dark soy sauce can be substituted with regular soy sauce.
Variations:
- Add vegetables such as bell peppers, carrots, or broccoli to the stir-fry.
- Use beef or pork instead of chicken.
- Make it spicy by adding chili flakes or hot sauce.
Tips and tricks:
- Make sure to cut the chicken into bite-sized pieces for even cooking.
- Use a non-stick wok or skillet to prevent sticking.
- Don't overcrowd the wok or skillet when stir-frying to ensure even cooking.
- Use a slotted spoon to remove excess liquid from the mushrooms before adding them to the wok.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve over steamed rice or noodles.
- Garnish with additional sliced green onions or sesame seeds.
Pairings:
- Serve with a side of steamed vegetables such as bok choy or green beans.
- Pair with a light and refreshing cucumber salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg rolls
Troubleshooting advice:
- If the sauce is too thin, mix together 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the wok. Stir until the sauce thickens.
- If the chicken is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and any utensils or surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
- Dong'an chicken is a popular dish from the Dong'an region of China, known for its bold and spicy flavors.
Flavor profiles:
- Savory, umami-rich, slightly sweet, and mildly spicy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Chinese