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