Mushroom and Chicken Stir Fry – China Sichuan Food

Have you tried using Chinese mushrooms, also called shitake mushrooms, in stir-fry dishes? I love it because it’s fast, healthy, affordable, and packed with savory depth. After testing, here’s my guide on how to make it better than any takeout tender chicken and Chinese mushroom stir fry.

The Magic Shiitake Mushroom

Shiitake mushrooms are typically used in soups, often paired with chicken. When used in stir-fry dishes, these aromatic mushrooms can lend other ingredients a strong aroma, even without additional complex seasonings. Proteins can significantly absorb the flavor of shiitake mushrooms. In Mandarin, we have a lovely name, 香菇, for this brown, thick mushroom, which indicates its strong aroma.

Tips for Choosing the Shiitake Mushrooms

I would love to share my tips on choosing shiitake mushrooms with the best flavors. High-quality shiitake mushrooms are the primary flavoring for this stir-fry.

• Cracks on the surface – Remember to inspect for those with surface cracks. These mushrooms are cultivated in environments with varying temperatures. That is one key factor in their taste and flavor.
• Firm texture—Look for shiitake mushrooms with a firm, plump body and a smooth, dark brown cap. The caps should be slightly curled under at the edges and free of blemishes or dark spots.

Cook’s Note

• The number of ingredients can significantly influence the temperature of stir-frying. If you are a beginner, try making smaller batches. Don’t double or triple the recipe.
• Marinated chicken can present a lovely, well-balanced, and tender texture. So please follow the steps carefully.
• For beginners, a non-stick pan is a suitable option for this dish. If you are using a wok, heat it at the beginning.

Step by Step Instructions

The Velveting Trick

Have you noticed how Chinese takeout chicken stays tender, even when reheated? Let’s meet velveting, a marinade technique that creates a protective protein gel around the meat. This is a foundation technique for Chinese stir-frying.

• Thinly slice the chicken. Add salt (or skip it if you prefer a less salty dish), Shaoxing wine, oyster sauce, and white pepper.
• Add water. Grasp the chicken for 2-3 minutes until all the juice is well absorbed, then add cornstarch. Set aside for 15 minutes. Add approximately ½ tablespoon of vegetable cooking oil. Set aside for around 15 minutes.

Stir fry

• Heat your wok or pan first. We need to follow the “Hot Wok, Cold Oil” principle. Add oil to form a 2-3 cm high layer (do not be scared by the amount of oil; we do not eat it all). Spread the chicken slices when the oil begins to warm but not hot. Let them stay for around 3-5 seconds, then quickly fry them until they are pale. Transfer out immediately.
• Remove the excess oil and save it for use in vegetable stir-fries. Keep around one tablespoon of oil and fry garlic, ginger, and scallions until aromatic. Add shiitake mushrooms, oyster sauce, and light soy sauce. Fry for about 30 seconds until the shiitake mushrooms are just cooked. 
• Add the fried chicken back, place in scallion sections, and drizzle some sesame oil. Quickly mix well and transfer out. Serve hot.

That’s our tender chicken and mushroom stir fry. Ready to serve with steamed rice, noodles, or even with buns and breads.

Other Mushroom Recipes

Mushroom lovers, remember to check those following mushroom recipes. Pan-fried king oyster mushroom and beach mushroom can be vegan friendly while others are loaded with different types of protein.

Marinating Sauce

• 1/4 tsp. salt optional (you can skip this for a less salted dish)
• 1/2 tbsp. cooking wine
• 1/2 tbsp. oyster sauce
• 2 tbsp. water or chicken stock
• 1/4 tsp. white pepper
• 3 tsp. cornstarch
• 1/2 tbsp. vegetable oil

Stir fry

• cooking oil as needed
• 1/2 thumb ginger skin removed and sliced
• 1 garlic cloves sliced
• 4 scallions cut into small sections white part and green part separated
• 1/2 tbsp. oyster sauce
• 1/2 tbsp. light soy sauce
• 1 tsp. sesame oil optional

How to velvet the thicken for stir-frying

• Thinly slice the chicken. Add salt (or skip the salt if you want a less salted dish), Shaoxing wine, oyster sauce, and white pepper. Mix well.

• Add water in. Grasp the pork slice for 2-3 minutes until all the juice is well absorbed, then add cornstarch. Set aside for 15 minutes. Mix in around ½ tablespoon of vegetable cooking just before frying.

Prepare the Chinese mushrooms

Stir fry

• Heat your wok or pan first. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the chicken sliced in when the oil begins to warm but not hot. Let them stay for around 3-5 seconds and then quickly fry them until become pale. Transfer out immediately.

• Remove the extra oil and save them for vegetable stir-fries. Keep around 1 tablespoon of oil and fry garlic, ginger, and scallion until aromatic. Place shiitake mushroom in, add oyster sauce and light soy sauce. Fry for around 30 seconds until the shiitake mushrooms are just cooked.

Final Thoughts

I believe you will fall in love with this tender and juicy Chinese-style stir fry, which uses the two most common ingredients—chicken and shiitake mushrooms. Chinese cooking isn’t about complexity; once you master the technique for velveting and controlling the fire, it is easy to copy great flavors in the kitchen. Happy cooking!

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