Recipe courtesy of Ching-He Huang

Posh Chopped Suey (Fragrant Chicken and Mushroom Stir-Fry)

Name: Posh Chopped Suey (Fragrant Chicken and Mushroom Stir-Fry)
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 chicken breasts (equaling 1 pound total), cut into 1 1/2-inch cubes; Sea salt and freshly ground white pepper; 2 tablespoons oyster sauce; 2 tablespoons cornstarch; 1 tablespoon vegetable oil; 2 cloves garlic, crushed and minced; 1 tablespoon peeled and grated ginger; 2 tablespoons Shaohsing rice wine or dry sherry; 1/2 teaspoon crushed dried red Sichuan chiles or chile flakes, more if desired; 1 teaspoon Chinese five-spice powder; 1 large carrot, peeled and sliced very thinly on an angle; 2 small bok choy, cut in half, core removed, white part sliced and leaves left whole; 8 ounces shiitake or assorted wild mushrooms, sliced; One 8-ounce can drained water chestnuts, sliced; 3/4 cup chicken stock; 1 teaspoon dark soy sauce; 1 to 2 tablespoons light soy sauce; 2 scallions, finely chopped

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Nutrition Info

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Ingredients

2 chicken breasts (equaling 1 pound total), cut into 1 1/2-inch cubes

Sea salt and freshly ground white pepper

2 tablespoons oyster sauce

2 tablespoons cornstarch

1 tablespoon vegetable oil

2 cloves garlic, crushed and minced

1 tablespoon peeled and grated ginger

2 tablespoons Shaohsing rice wine or dry sherry

1/2 teaspoon crushed dried red Sichuan chiles or chile flakes, more if desired

1 teaspoon Chinese five-spice powder

1 large carrot, peeled and sliced very thinly on an angle

2 small bok choy, cut in half, core removed, white part sliced and leaves left whole

8 ounces shiitake or assorted wild mushrooms, sliced

One 8-ounce can drained water chestnuts, sliced

3/4 cup chicken stock

1 teaspoon dark soy sauce

1 to 2 tablespoons light soy sauce

2 scallions, finely chopped

Directions

In a medium bowl, sprinkle the chicken with salt, ground white pepper and the oyster sauce. Add 2 tablespoons cornstarch, toss to coat and set aside.
Heat a wok over high heat and add the vegetable oil. Throw in the garlic and ginger and stir-fry for less than 1 minute. Add the chicken breast and stir-fry until golden brown, 3 to 4 minutes. As the chicken begins to brown, add the rice wine. Sprinkle with the crushed dried red chiles and Chinese five-spice powder. Add the carrots, white parts of the bok choy and shiitake mushrooms and stir-fry for 1 minute. Add the water chestnuts, bok choy leaves, chicken stock, dark soy and light soy sauces and bring to a boil. Stir well and allow the sauce to thicken for a minute. Garnish with the chopped scallions and serve immediately.

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