Takeaway food has become part of our culture in the Western world and this Chinese Chicken with Mushrooms is a typical example of Western Chinese take away food.
The secret to this is getting the texture of the chicken smooth, and you do this by soaking the chicken in a Cornflour slurry mix.
Chicken and Mushrooms are delicious served with Egg fried Rice or Noodles
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Origins of Chicken with Mushrooms
The dish known as Chinese Chicken with Mushrooms has a rich and fascinating history that reflects the broader culinary traditions of China.
This savory combination likely originated from the diverse regional cuisines that emphasize the use of fresh ingredients and bold flavours. Chicken, a staple protein in Chinese cooking, is often paired with mushrooms, which not only add an earthy depth to the dish but also showcase the importance of umami in Chinese gastronomy.
Over the centuries, various cooking techniques, such as stir-frying and braising, have been employed to enhance the flavors and textures of the ingredients. The dish has evolved through cultural exchanges and adaptations, incorporating different types of mushrooms, such as shiitake and oyster, which are celebrated for their unique tastes and health benefits.
Today, Chinese Chicken with Mushrooms is enjoyed worldwide, often served with rice or noodles, and continues to be a beloved representation of the harmonious balance of flavors that defines Chinese cuisine.
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Serves: One
Tricky
Cook in: 20 min
Prep: 25 min
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Title
Video : Cooking Chicken and Mushrooms
Video may vary from this recipe
What is Chicken and Mushrooms?
Chicken with Mushrooms has to be one of my favourite Chinese takeaway meals, so I have worked hard to make this recipe for Chicken and Mushrooms as authentic as it can be.
The secret to getting the chicken silky smooth is to marinade the chicken in corn starch before cooking it, this will give you that authentic takeaway chicken.
In this Chicken and Mushroom recipe I have made the sauce in with the Chicken and Mushrooms, but you could make the sauce seperately , by combining the 15ml of Soy Sauce, 200 ml of Water and 50 ml of Wine in a pan, bring to the boil and thicken with the Cornflour slury, Then add this to the Chicken and Mushrooms.
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Variations of Chicken and Mushrooms
Chinese chicken and mushroom dishes come in various adaptations, each offering a unique blend of flavours and textures.
These variations often highlight the tender chicken paired with earthy mushrooms, creating a harmonious balance that appeals to many palates.
The use of different sauces and seasonings can significantly alter the dish's character, allowing for a range of culinary experiences.
Whether stir-fried, braised, or served in a soup, these combinations showcase the versatility of both ingredients, making them a staple in Chinese cuisine.
The Marinade
1tsp Salt
2 tbs Cornflour
50 ml Oil
100 ml White Wine
1/4 tsp of Black Pepper
The Main dish
300 g of Button Mushrooms
1 Chicken Breast (Sliced)
1/2 carrot (Sliced)
1/2 Spring Onion (Sliced)
1/2 Brown Onion (Sliced)
pinch of Salt
15 ml ( 1 tbs)Dark Soy Sauce
50 ml of White Wine
150 - 200 ml of Water
Pinch of Pepper
15 - 20 ml Cornflour & Water Mix
300 ml of Oil for Cooking
Slice the chicken breast into thin slices ready to marinade.
Put the chicken slices in a bowl and add the marinade ingredients
starting with the dry ingredients then finally the oil and wine.
Mix together so that all of the chicken is well coated. Rest in a fridge for 30 minutes.
Slice your 300 g of mushrooms either into halves or quarters
Thinly slice your carrot, spring onion & brown onion and set aside.
Heat up the 300 ml of oil in a wok to 100 c, then fry the mushrooms for 5 minutes so that the mushrooms are soft.
Remove the mushrooms with a slotted spoon.
Cook the marinated chicken in the same oil (Make sure you add all of the chicken & marinade to the oil)
Remove the chicken when it is cooked (About 5 minutes)
Set the mushrooms and chicken aside in separate bowls.
Tip the oil from the wok then return it to the heat.
Fry off the onions and carrots for a few minutes until slightly soft.
Add the mushrooms then the Chicken to the wok and stir fry for a few minutes.
Add the Dark Soy sauce, the white wine and water.
The sauce should thicken as you stir fry it.
If the sauce needs thickening add 15 - 20 ml of Cornflour & Water Mix
Season with a pinch of black pepper and Salt to taste.
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Chefs Tips for making Chicken and Mushrooms
Can I use different types of chicken for this recipe?
Yes, you can use various types of chicken for this recipe. However, it's important to consider that different cuts may affect the cooking time and overall flavour of the dish. For instance, using chicken breasts will yield a leaner result.
What type of mushrooms are best for Chicken and Mushrooms?
When preparing a dish featuring chicken and mushrooms, certain varieties of mushrooms enhance the overall flavour and texture. Common choices include cremini and shiitake mushrooms, which offer a rich, earthy taste that complements the chicken well.
Can I make Chicken and Mushrooms without wine?
Yes, it is possible to prepare Chicken and Mushrooms without using wine. There are various alternatives that can enhance the dish's flavour, such as using chicken broth, vinegar, or citrus juice.
Can I make Chicken and Mushrooms in advance?
Yes, you can prepare Chicken and Mushrooms in advance. This dish can be cooked ahead of time and stored in the refrigerator, allowing for convenient reheating when needed.
Cuisine:Chinese
