Imperial Chicken and Mushroom Stir-Fry

Ingredients

In Chinese imperial cuisine, the focus is on using the finest and most luxurious ingredients, as well as employing intricate cooking techniques. This adaptation of Moo goo gai pan to Chinese imperial cuisine maintains the essence of the original dish but elevates it to a higher level of refinement. The ingredients are carefully selected to reflect the opulence of imperial dining, and the cooking techniques are executed with precision and artistry. We alse have the original recipe for Moo goo gai pan, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breast, thinly sliced 500g (1.1 lb) boneless, skinless chicken breast, thinly sliced
• 200g (7 oz) fresh shiitake mushrooms, stems removed and caps sliced 200g (7 oz) fresh shiitake mushrooms, stems removed and caps sliced
• 200g (7 oz) fresh oyster mushrooms, sliced 200g (7 oz) fresh oyster mushrooms, sliced
• 100g (3.5 oz) fresh enoki mushrooms, trimmed 100g (3.5 oz) fresh enoki mushrooms, trimmed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated 1 teaspoon fresh ginger, grated
• 2 tablespoons Shaoxing wine (Chinese rice wine) 2 tablespoons Shaoxing wine (Chinese rice wine)
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon cornstarch, dissolved in 2 tablespoons water 1 teaspoon cornstarch, dissolved in 2 tablespoons water
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a wok or large skillet, heat the vegetable oil over high heat.
2. 2.
   Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
3. 3.
   Add the chicken slices and stir-fry for 2-3 minutes until they start to turn golden brown.
4. 4.
   Add the sliced shiitake mushrooms, oyster mushrooms, and enoki mushrooms to the wok. Stir-fry for another 2-3 minutes until the mushrooms are tender.
5. 5.
   In a small bowl, combine the Shaoxing wine, oyster sauce, soy sauce, and cornstarch mixture. Mix well.
6. 6.
   Pour the sauce mixture into the wok and stir-fry for an additional 1-2 minutes until the sauce thickens and coats the ingredients evenly.
7. 7.
   Remove from heat and garnish with fresh cilantro leaves.
8. 8.
   Serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken breast — To ensure tender and juicy chicken, slice it thinly against the grain.
• Shiitake mushrooms — Remove the tough stems before slicing. If fresh shiitake mushrooms are not available, you can use rehydrated dried shiitake mushrooms instead.
• Enoki mushrooms — Trim the tough ends before using. Gently separate the clusters of mushrooms for even cooking.

Tips & Tricks

• For an extra touch of luxury, you can add a few drops of truffle oil to the dish before serving.
• If you prefer a spicier flavor, you can add a pinch of crushed red pepper flakes during the stir-frying process.
• Feel free to experiment with different types of mushrooms to add variety to the dish.
• To save time, you can prepare the ingredients in advance and have them ready for quick stir-frying.
• Adjust the seasoning according to your taste preferences by adding more soy sauce or oyster sauce if desired.

Serving advice

Imperial Chicken and Mushroom Stir-Fry is best served hot and fresh. Pair it with steamed jasmine rice or Chinese egg noodles to complete the meal. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

To showcase the elegance of this dish, arrange the stir-fried chicken and mushrooms on a serving platter, allowing the vibrant colors of the ingredients to shine through. Garnish with a sprinkle of finely chopped green onions and a few cilantro leaves for an extra touch of sophistication.