This dish will work with any type of edible mushroom you can get your hands on. Experiment – the kitchen is your playground!
- Preparation times: 5 minutes
- Cooking times: 7 minutes
- Serves: 2
- 200 g (7 oz) portobello mushrooms
- 1 tbsp groundnut oil
- 3 garlic cloves, crushed
- ½ tsp finely chopped fresh ginger
- 2 chicken breast fillets, thinly sliced
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- ¼ tsp salt
- ¼ tsp white pepper
- 1 tsp granulated sugar
- 80 ml (⅓ cup) chicken stock
- 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
- 1 tsp sesame oil
Cut the mushrooms into bite-sized pieces if necessary. Place a wok over a medium–high heat, add the groundnut oil, garlic and ginger and fry for about 30 seconds, until fragrant. Add the chicken and stir-fry for 2 minutes, then add the mushrooms and stir-fry for a further minute.
Add the oyster sauce, soy sauce, salt, white pepper, sugar and chicken stock and mix well. Bring the sauce to the boil and allow to reduce by a third – this will take about 2 minutes. Pour in the cornflour mixture to thicken the sauce, stirring the entire time, remove from the heat and add the sesame oil. Transfer to a serving dish and enjoy with rice.
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