Chinese Chicken and Mushrooms

This simple dish came via a Chinese friend of a friend.  Of course, I proudly tweaked it.

Canned bamboo shoots are always fine and I've unashamedly self-appraised the shredded spring onion garnish as rather pretty.

Ingredients (2):

1/4 cup dried cloudear mushrooms, *rehydrated (mine quadruple when rehydrated so trust your judgement) and roughly chopped

1 clove garlic, minced

2 cm ginger, minced (lots)

2 chicken thighs, cut into bitesize pieces.

125g fresh chestnut/shitake mushrooms or canned straw mushrooms

1/2 small can bamboo shoots, drained

Sauce

1.5 TBSP oyster sauce

3/4 TBSP light soy sauce

1.25 tsp dark soy sauce

1 TBSP shaoshing

1/4 tsp sugar

1/8 tsp white pepper

30 ml *mushroom soaking liquid.

1 tsp cornflour mixed with 2 tsp water or mushroom soaking liquid

Garnish

Sliced spring onion and a drizzle of sesame oil

Method:

Add 1 TBSP oil to a hot wok, fry garlic and ginger for 30 seconds. 

Add chicken, fry 1-2 minutes until lightly coloured.

Add fresh mushrooms and sear (don't stir just flip).

Add rehydrated mushrooms and fry 2 minutes.

Add bamboo shoots and stir.

Add the sauce, cook until glossy and thickened, around 2 minutes.

Serve with jasmine rice and garnish.

Tip: Dried mushrooms store really well in the freezer.