Xiang Gu Ji Ding (Chicken and Shiitake Mushroom Stir-Fry)

🧂 Ingredients

• 400 g Chicken breast or thigh(Cut into 1.5 cm (about 0.6 inch) dice. Thighs are more forgiving and stay moister.)
• 20 g Dried shiitake mushrooms(Or 200g fresh shiitake mushrooms, stems removed and sliced.)
• 1 tablespoon Fresh ginger(Finely minced or grated.)
• 3 cloves Garlic(Finely minced.)
• 2 tablespoons Soy sauce(For marinade and sauce.)
• 1 teaspoon Cornstarch(For chicken marinade.)
• 1 teaspoon Shaoxing wine (optional)(Adds depth to the marinade.)
• 1 teaspoon Sesame oil(For marinade and finishing.)
• 1 tablespoon Oyster sauce(Adds umami and gloss to the sauce.)
• 2 tablespoons Water or chicken broth(To loosen the sauce.)
• 1/2 teaspoon Sugar(Balances the savory flavors.)
• 3 stalks Scallions (green onions)(White parts thinly sliced, green parts cut into 2 cm (about 0.8 inch) pieces.)
• 2 tablespoons Cooking oil(Such as vegetable, canola, or peanut oil.)

👨‍🍳 Instructions

1. 1

   Prepare the mushrooms: If using dried shiitake, soak them in warm water for at least 30 minutes, or until softened. Squeeze out excess water, remove and discard tough stems, then slice the caps. If using fresh, simply remove stems and slice.

   ⏱️ 30 minutes (soaking time, can be done ahead)
2. 2

   Marinate the chicken: In a medium bowl, combine the diced chicken with 1 tablespoon of soy sauce, cornstarch, Shaoxing wine (if using), and 1/2 teaspoon of sesame oil. Mix well to ensure each piece is coated. Let it marinate for at least 10 minutes while you prepare other ingredients.

   ⏱️ 10 minutes
3. 3

   Prepare the aromatics and sauce: Finely mince the ginger and garlic. In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, oyster sauce, water (or broth), and sugar. Set aside.

   ⏱️ 5 minutes
4. 4

   Cook the chicken: Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer (cook in batches if necessary to avoid crowding). Stir-fry for 3-4 minutes, until the chicken is opaque and lightly browned. Remove the chicken from the wok and set aside.

   ⏱️ 4 minutes
5. 5

   Stir-fry mushrooms and aromatics: Add the remaining 1 tablespoon of cooking oil to the hot wok. Add the sliced shiitake mushrooms and stir-fry for 2-3 minutes until they begin to soften and brown slightly. Add the minced ginger and garlic, and stir-fry for another 30 seconds until fragrant, being careful not to burn the garlic.

   ⏱️ 3 minutes
6. 6

   Combine and finish: Return the cooked chicken to the wok with the mushrooms. Pour the prepared sauce mixture over everything. Stir-fry for 1-2 minutes, until the sauce thickens and coats the chicken and mushrooms, and the chicken is cooked through. Stir in the green parts of the scallions and the remaining 1/2 teaspoon of sesame oil. Toss to combine.

   ⏱️ 2 minutes
7. 7

   Serve immediately: Transfer the Xiang Gu Ji Ding to a serving plate. Garnish with the white parts of the scallions if desired. Best served hot with steamed rice.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For best results, use a wok or a large, heavy-bottomed skillet for stir-frying to ensure even heat distribution.
• ✓Don't overcrowd the wok when cooking the chicken; cook in batches if necessary to achieve a good sear rather than steaming the meat.
• ✓The mushrooms should be tender with slightly browned edges for optimal flavor and texture.
• ✓Adjust the sauce ingredients to your preference – add more soy sauce for saltiness, oyster sauce for richness, or a pinch more sugar to balance.

🔄 Variations

• Add 100g of thinly sliced bamboo shoots or snow peas along with the mushrooms for added texture and color.
• Include other vegetables like diced bell peppers or water chestnuts.
• For a spicier kick, add a pinch of red pepper flakes or a teaspoon of chili garlic sauce to the sauce mixture.

🥗 Nutrition

Per serving