Stir-fried Chicken Slices with Winter Bamboo Shoots and Winter Mushrooms
A chicken dish stir-fried with winter bamboo shoots, dried shiitake mushrooms, and ham—fresh, light, and full of flavor.
Ingredients
Chicken breast (remove skin, fat, and tendons; slice into 0.4 cm thick pieces, then cut into 2 cm squares; pound into thin slices)
250 g
Winter bamboo shoots (sliced thinly)
20 g
Dried shiitake mushrooms (sliced thinly)
20 g
Ham (sliced thinly)
20 g
Cornstarch (dusted on chicken slices)
to taste
Cooking oil (for searing chicken and stir-frying)
to taste
Sesame oil (drizzled at the end)
a pinch
Stock or broth
to taste
Fine salt
1 tsp
Cooking wine
2 tsp
MSG
to taste
Instructions
1
Prepare the chicken slices
Remove the skin, fat, and white tendons from the chicken breast. Slice it into 0.4 cm thick pieces, then cut into 2 cm squares. Dust the chicken slices with cornstarch and pound each piece into a thin slice using a meat mallet.
2
Prepare the side ingredients
Slice the winter bamboo shoots, dried shiitake mushrooms, and ham into thin slices.
3
Sear the chicken slices
Heat oil in a wok to medium-hot (about 150°C). Add the pounded chicken slices and sear them until just cooked through, then remove and drain off the oil.
4
Stir-fry and finish
Add more oil to the wok and heat to hot (about 200°C). Stir-fry the winter bamboo shoots and shiitake mushrooms, then add the stock, salt, cooking wine, MSG, and ham slices. Bring to a boil and skim off any foam. Add the chicken slices; once the liquid returns to a boil, thicken with a cornstarch slurry and drizzle with sesame oil to finish.
