Chicken With Straw Mushrooms (Chinese Takeaway Style)
Make a Chinese restaurant and takeaway retro classic with this deliciously savoury chicken with straw mushrooms recipe. Packed with vegetables, it's perfect with egg fried rice and prawn crackers.
Servings 1 portion
Equipment
- 1 Wok or Large Frying Pan
Ingredients
Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 1/4 teaspoon dark soy sauce
- 1 teaspoon tomato ketchup
- Pinch white pepper
Stir Fry
- 1 tablespoon sunflower oil
- 1/2 onion, sliced
- 1/4 carrot, thinly sliced
- 3 baby sweetcorn, roughly chopped
- 110 grams tinned straw mushrooms (about half a tin, rinsed & drained), halved
- 1 portion chicken for Chinese takeaway style stir fry dishes
- Pinch sea salt
- 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 spring onion, sliced
- 1 teaspoon rice wine
Instructions
Sauce
- In a bowl, add 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, 1/4 teaspoon dark soy sauce, 1 teaspoon 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 stir fry for 30 seconds. Add 1/4 carrot, thinly sliced and 3 baby sweetcorn, roughly chopped and 110 grams tinned straw mushrooms (about half a tin, rinsed & drained), halved and stir fry for 1 minute. Add 1 portion chicken for Chinese takeaway style stir fry dishes, Pinch sea salt, 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 spring onion, sliced and 1 teaspoon rice wine, mix well once more and serve.