A dish packed with deep rich flavor from the concentrated umami of dry Shittake mushrooms & premium oyster sauce! This nostalgic, childhood-favorite dish is one that my mom always made for us growing up. Thought I'd share!
Recipe:
Prep (day before): A) In a bowl, marinade a combo of chicken breasts or thighs (cut into ½” pieces) and/or wings in a mixture of 1 tbsp premium oyster sauce, ½ tsp garlic salt, 2 tsp soy sauce, 1 tsp sesame oil, 1 tsp corn starch, and a dash of white pepper. Keep in fridge for min. 3 hrs (or overnight for best results). B) In a separate bowl, soak 6-8 pieces of dry Shiitake mushrooms in water for about 4-5 hrs (or overnight) at room temperature.
Once rehydrated and ready to cook, remove mushrooms from water & cut off the stems. Reserve mushroom soaking liquid. Slice up mushrooms at a bevel at about ¼” thickness.
Cut 3-4 slices of ginger. In a pan over medium high heat, sauté ginger in 2 tbsp of vegetable oil for about 30 seconds. Add in 1 tsp sugar and quickly stir for about 10 seconds.
Immediately add in seasoned chicken chunks and cook for 6-8 minutes. Once thoroughly cooked & slightly browned, remove the chicken from the pan and set aside on a plate.
To the pan, add in the mushrooms and sauté for about 2-3 minutes, or until the mushrooms turn golden brown.
Turn down heat to medium. Add the cooked chicken back into the pan and mix well. Add in ½ cup of the reserved mushroom liquid, and add 1 tbsp of a 1:1 mixture of cornstarch & water to thicken up the sauce.
Taste & add additional oyster sauce (1-2 tsp) as needed. Stir & enjoy!
