Jiyou Jun Chao Ji (Chicken Stir-Fry With Mushrooms)

Name: Jiyou Jun Chao Ji (Chicken Stir-Fry With Mushrooms)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/4 cup chicken stock; 1 1/2 tablespoons dry sherry; 2 teaspoons cornstarch; 1/2 teaspoon sugar; 1/4 teaspoon rice vinegar; 1/4 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper; 12 ounces boneless skinless chicken breasts, very thinly sliced; 1 1/2 tablespoons cornstarch; 1 tablespoon dry sherry; 1/4 teaspoon kosher salt; 1/4 teaspoon white pepper; 1 egg white; 3 cups peanut oil, for frying; 12 ounces chanterelle mushrooms, thickly sliced; 3 scallions, cut into 1/2 inch pieces; 3 dried arbol chiles; 1 garlic clove, minced; 1 piece ginger, peeled thinly sliced (1 inch); 1/2 teaspoon toasted sesame oil; cooked rice, for serving

Submitted by Member 610488

"This recipe is from a restaurant in Kunming, Yunnan Province, China."

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Ready In:: 35mins
Ingredients:: 21
Serves:: 4

ingredients

Sauce
¹⁄₄ cup chicken stock
1 ¹⁄₂ tablespoons dry sherry
2 teaspoons cornstarch
¹⁄₂ teaspoon sugar
¹⁄₄ teaspoon rice vinegar
¹⁄₄ teaspoon kosher salt
¹⁄₄ teaspoon fresh ground black pepper
Stir-Fry
12 ounces boneless skinless chicken breasts, very thinly sliced
1 ¹⁄₂ tablespoons cornstarch
1 tablespoon dry sherry
¹⁄₄ teaspoon kosher salt
¹⁄₄ teaspoon white pepper
1 egg white
3 cups peanut oil, for frying
12 ounces chanterelle mushrooms, thickly sliced
3 scallions, cut into 1/2 inch pieces
3 dried arbol chiles
1 garlic clove, minced
1 piece ginger, peeled thinly sliced (1 inch)
¹⁄₂ teaspoon toasted sesame oil
cooked rice, for serving

directions

Whisk together stock, sherry, cornstarch, sugar, vinegar, salt, and pepper in a small bowl and set aside.
In a medium bowl, toss together chicken, cornstarch, sherry, salt, pepper and egg white. Let sit for 30 minutes and then drain.
Heat oil in a 14 inch flat-bottomed wok or high-sided skillet over medium-high heat until a deep-fry thermometer reads 300 degrees F. Add chicken and fry, stirring gently and constantly, until it turns white and is cooked through (45 seconds).
Using a slotted spoon, transfer chicken to a large colander and set over a bowl to drain. Heat oil to 350 degrees F. Add chanterelles to oil and fry, stirring often, until barely soft (30 seconds). Using a slotted spoon, transfer to colander with chicken to drain then set aside.
Discard all but 1 tbsp oil and return wok to high heat. Add scallions, chiles, garlic, and ginger and cook, stirring constantly, until fragrant (10 seconds).
Add sauce and cook, stirring constantly, until thickened (20 seconds). Return chicken and chanterelles to wok and toss with sauce until well coated.
Transfer to a serving platter, drizzle with sesame oil, and serve with rice.