Shandong-style Chicken and Mushroom Stir-Fry

Ingredients

While the original Šoulet dish from Czech cuisine is a creamy chicken and mushroom stew, this Shandong-style adaptation takes a different approach. The Shandong-style Chicken and Mushroom Stir-Fry is a lighter and more vibrant dish, with the ingredients being stir-fried instead of stewed. The flavors are bolder, featuring a combination of soy sauce, ginger, and garlic, which are characteristic of Shandong cuisine. Additionally, the dish is served with steamed rice instead of bread dumplings, as is common in Czech cuisine. We alse have the original recipe for Šoulet, 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 mushrooms (such as shiitake or oyster mushrooms), sliced 200g (7 oz) fresh mushrooms (such as shiitake or oyster mushrooms), sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1/4 cup chicken broth 1/4 cup chicken broth
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the soy sauce, oyster sauce, Shaoxing wine, cornstarch, and chicken broth. Set aside.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat.
3. 3.
   Add the minced garlic and grated ginger to the hot oil and stir-fry for 30 seconds until fragrant.
4. 4.
   Add the sliced chicken to the wok and stir-fry for 3-4 minutes until cooked through and lightly browned.
5. 5.
   Add the sliced mushrooms to the wok and continue stir-frying for another 2-3 minutes until the mushrooms are tender.
6. 6.
   Pour the sauce mixture over the chicken and mushrooms in the wok. Stir-fry for an additional 1-2 minutes until the sauce thickens and coats the ingredients.
7. 7.
   Remove the wok from heat and drizzle with sesame oil. Toss to combine.
8. 8.
   Garnish with fresh cilantro and serve the Shandong-style Chicken and Mushroom Stir-Fry over steamed rice.

Treat your ingredients with care...

• Chicken breast — To ensure tender and juicy chicken, slice the chicken breast thinly against the grain.
• Shiitake mushrooms — If using dried shiitake mushrooms, rehydrate them in warm water for 20 minutes before slicing and stir-frying.

Tips & Tricks

• For an extra kick of heat, add a few slices of red chili pepper to the stir-fry.
• Feel free to add other vegetables such as bell peppers or snow peas for added color and crunch.
• If you prefer a thicker sauce, increase the amount of cornstarch in the sauce mixture.
• Make sure to have all the ingredients prepped and ready before starting the stir-frying process, as it cooks quickly.
• To enhance the umami flavor, marinate the chicken in the sauce mixture for 15-30 minutes before stir-frying.

Serving advice

Serve the Shandong-style Chicken and Mushroom Stir-Fry over steamed rice for a complete and satisfying meal. Garnish with fresh cilantro to add a pop of freshness and color.

Presentation advice

Arrange the stir-fried chicken and mushrooms on a serving platter, with the vibrant colors of the dish on display. Drizzle a little extra sauce over the top for a glossy finish. Garnish with sprigs of fresh cilantro for an elegant touch.