Chinese style chicken with mushrooms. A variation of the classic bamboo and mushroom chicken found in all Chinese restaurants. In this case I only used mushrooms with an equally exquisite result and also suitable for those who do not like bamboo. The strong point is certainly the floured chicken and the sauce, obtained with broth, corn starch, soy sauce and oyster sauce.
Chinese style chicken with mushrooms
Ingredients (4 people):
- 400g chicken breast
- 300g button mushrooms
- 400ml vegetable broth
- 1/2 onion
- 2 garlic cloves
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp cornstarch
- Flour for flour the chicken
- Chopped parsley
- Salt
Directions:
- Start by cleaning and cutting the mushrooms into slices. If you use champignons, like me, I advise you to remove the skin and not wash them under running water. If there is some dirt left, you can use a damp kitchen paper and pat them to remove it.
- Then cut the chicken breast into strips and flour it.
- Peel and chop the onion with a knife and then do the same with the garlic cloves. If you don’t like garlic too much, you can cut the cloves only in half, leave them until the chicken is browned and then remove them before continuing with the rest of the recipe.
- Prepare the sauce by first diluting the cornstarch with a couple of tablespoons of broth and then adding it to the rest of the broth. This will help prevent lumps from forming. Then add the soy sauce and oyster sauce and mix well.
- Heat a couple of tablespoons of oil in a pan and fry the onion and garlic until golden brown. Then add the chicken and brown it 3-4 minutes. If it gets very dry, add a little more oil to prevent it from burning.
- Then also add the mushrooms, chopped parsley and the sauce. If necessary, season with salt. Cook over medium heat for another 8-10 minutes. To get the best result, the sauce should thicken slightly so that the chicken and mushrooms are glazed.
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