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Chicken & Mushrooms in Soy Sauce
For the marinade:
- 450-500 grams boneless chicken washed & cut into bite sized pieces
- 1 teaspoon salt
- 4 tablespoons dark soy sauce
- 2 tablespoons cornstarch cornflour
- 2 teaspoons rice wine/dry sherry or regular wine optional
For the sauce:
- 2 tablespoons dark soy sauce
- 2 cups chicken stock * see notes for substitute
- 4 teaspoons cornstarch or arrowroot powder
- 2 teaspoons oyster sauce
- 3 tablespoons sesame oil
- 1 big onion finely chopped
- 2 fat cloves of garlic sliced
- 1 " ginger thinly sliced
- 200-250 grams approx 2 cups when sliced button mushrooms * see notes
- Marinate the chicken with all the ingredients mentioned under 'For the marinade' for 10-15 minutes
- Prepare the ingredients for the sauce in another bowl.
- Heat oil in a wok on a high heat and fry the onions, garlic and ginger for 2 minutes (till the onions turn translucent/pale). Remove and keep aside.
- Add the marinated chicken (drained, don't add the marinade) in the same oil and fry for 3-4 minutes on a high heat.
- Add a little extra oil if necessary and stir fry the mushrooms for a minute. Now return the fried onion mixture to the wok and fry everything together.
- Pour the sauce mixture and cook on a medium heat till the sauce thickens (you can add the remaining chicken marinade too).
- Serve hot with fried rice or chicken hakka noodles or plain white rice.
The nutritional values are only indicative.
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