🍽️ How to Make Mushroom Chicken Slices

🧆 Ingredients

• 300g chicken breast (sliced)
• 100g fresh mushrooms (sliced)
• 1/2 onion (sliced)
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 2 cloves garlic (minced)
• Salt to taste

🍳 Steps

1. Selecting and Preparing the Chicken:

   • Choose fresh, firm chicken breast with a pale pink color and minimal odor. Avoid chicken with a slimy texture or strong smell.
   • Rinse the chicken breast under cold running water and pat dry with paper towels.
   • Slice the chicken breast thinly against the grain for maximum tenderness.
   • In a bowl, combine the sliced chicken with soy sauce, cornstarch, and a pinch of salt. Mix well to coat each piece evenly. Marinate for at least 10 minutes. Marinating helps the chicken retain moisture and enhances its flavor during cooking.

2. Preparing the Mushrooms and Vegetables:

   • Select fresh mushrooms that are firm, plump, and free from dark spots. Button mushrooms, shiitake, or oyster mushrooms all work well.
   • Gently wipe mushrooms with a damp cloth or use a soft brush to remove any dirt. Avoid soaking mushrooms in water, as they absorb moisture and can become soggy.
   • Slice mushrooms evenly to ensure uniform cooking.
   • Peel and slice the onion thinly.
   • Mince the garlic cloves finely for even distribution of flavor.

3. Prepping Your Cooking Station:

   • Prepare all ingredients before you start cooking, as stir-frying is a quick process.
   • Have your sauces, seasonings, and utensils ready and within reach.

4. Stir-Frying the Chicken:

   • Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of vegetable oil and swirl to coat the surface.
   • Add the marinated chicken slices in a single layer. Stir-fry quickly, moving the pieces constantly, until the chicken turns white and is just cooked through (about 2-3 minutes).
   • Remove the chicken from the wok and set aside to prevent overcooking.

5. Cooking the Vegetables and Aromatics:

   • Add the remaining 1 tablespoon of oil to the wok.
   • Add minced garlic and stir-fry for a few seconds until fragrant, being careful not to burn it.
   • Add the sliced onions and mushrooms. Stir-fry over high heat, stirring constantly, until the mushrooms are tender and the onions are translucent (about 3-4 minutes).
   • If the mushrooms release too much water, increase the heat and continue stir-frying until most of the liquid evaporates.

6. Combining and Finishing:

   • Return the cooked chicken to the wok with the vegetables.
   • Add oyster sauce and sugar. Toss everything together to coat evenly.
   • Taste and adjust seasoning with salt or more soy sauce if needed.
   • Stir-fry for another 1-2 minutes to blend flavors and ensure everything is heated through.

7. Serving:

   • Transfer the Mushroom Chicken Slices to a serving plate.
   • Serve immediately while hot for the best texture and flavor.
   • This dish pairs well with steamed rice or a light vegetable side.

Additional Tips:

• For extra tenderness, you can add a small amount of egg white to the chicken marinade.
• Do not overcrowd the wok; cook in batches if necessary to maintain high heat and prevent steaming.
• Use a sharp knife for slicing to ensure clean cuts and even cooking.
• If you prefer a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and add it at the end, stirring until the sauce thickens.
• Fresh mushrooms are preferred, but if using dried mushrooms, soak them in warm water until soft, then slice and use as directed.

💡 Tips

• Use fresh mushrooms for best flavor.
• Slice chicken thinly for tenderness.
• Stir-fry quickly to keep chicken juicy.
• Adjust sauces to taste.
• Prep all ingredients before cooking for efficiency.
• Serve immediately for best texture and flavor.
• For a richer taste, add a splash of chicken stock when stir-frying the vegetables.