Chicken With Mushroom (Chinese Takeaway Style)
Make a Chinese takeaway favourite with this deliciously savoury chicken with mushroom recipe. Packed with natural umami flavour, it's perfect with egg fried rice and salt & pepper chips.
Servings 1 portion
Equipment
- 1 Wok or Large Frying Pan
Ingredients
Sauce
- 2 tablespoons oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons tomato ketchup
- Pinch white pepper
Stir Fry
- 1 tablespoon sunflower oil
- 1/2 onion, sliced
- 4-5 button mushrooms, halved or quartered depending on size
- 1 portion chicken for Chinese takeaway style stir fry dishes
- 1/4 teaspoon MSG
- 1 generous teaspoon chopped garlic in oil
- 200 millilitres light chicken stock
- 1 tablespoon potato starch, mixed with 2 tablespoons water
- 1 teaspoon rice wine
- Dash sesame oil
Instructions
Sauce
- In a bowl, add 2 tablespoons oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons tomato ketchup and Pinch white pepper. Mix briefly and set aside.
Stir Fry
- Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil and 1/2 onion, sliced and 4-5 button mushrooms, halved or quartered depending on size and stir fry for 1 minute. Add 1 portion chicken for Chinese takeaway style stir fry dishes, 1/4 teaspoon MSG and 1 generous teaspoon chopped garlic in oil and mix well. Add the prepared sauce and 200 millilitres light chicken stock. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly.
- Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 teaspoon rice wine and Dash sesame oil, mix well once more and serve.