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Shredded Chicken With Tree Ears and Mushrooms

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“From my collection of handwritten recipes.”
1 recipe

Ingredients Nutrition

  • 1 tablespoon dried tree ears (purchase at asian market)
  • 4 dried Chinese mushrooms
  • 1 whole chicken breast (boneless and skinless)
  • 1 tablespoon cornstarch
  • 1 teaspoon soy sauce
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 2 teaspoons dry sherry
  • 3 slices ginger, slivered
  • 2 tablespoons oil
  • 2 scallions, minced


  1. In separate bowls, soak tree ears and mushrooms in warm water until soft, about 15 minutes. Drain tree ears, discard water, and rinse in cold water. Coarsely chop. Drain mushrooms, reserving 1/2 cup soaking water. Remove and discard stems. Cut caps into thin shreds. Cut chicken into thin shreds. In a medium bowl, toss chicken, cornstarch, soy sauce, salt, pepper, sherry, and ginger. In a wok, heat oil over high heat until smoking. Add chicken and stir fry until white, 3 to 5 minutes. Add tree ears and mushrooms and stir fry 2 minutes. Add reserved mushroom water, bring to a boil, and simmer 3 minutes. Stir in scallion and serve.

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