Papa Tea's Mushroom Chicken

22 mins
Serves 1
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Directions

  1. 1Slice your zucchini into your preferred shape.
  2. 2Slice your zucchini into your preferred shape.
  3. 3Slice your zucchini into your preferred shape.
  4. 4Finely mince your garlic.
  5. 5Finely mince your garlic.
  6. 6Finely mince your garlic.
  7. 7Wipe down your mushrooms using a damp paper towel; do not soak them in water.
  8. 8Wipe down your mushrooms using a damp paper towel; do not soak them in water.
  9. 9Wipe down your mushrooms using a damp paper towel; do not soak them in water.
  10. 10Trim a little bit of the mushroom stem.
  11. 11Trim a little bit of the mushroom stem.
  12. 12Trim a little bit of the mushroom stem.
  13. 13Slice the mushrooms about this thick. Brown baby bellas are used, but button mushrooms can also be used.
  14. 14Slice the mushrooms about this thick. Brown baby bellas are used, but button mushrooms can also be used.
  15. 15Slice the mushrooms about this thick. Brown baby bellas are used, but button mushrooms can also be used.
  16. 16Peel your carrot.
  17. 17Peel your carrot.
  18. 18Peel your carrot.
  19. 19Cut out a little wedge shape from the carrot to form a flower.
  20. 20Cut out a little wedge shape from the carrot to form a flower.
  21. 21Cut out a little wedge shape from the carrot to form a flower.
  22. 22Slice your carrots.
  23. 23Slice your carrots.
  24. 24Slice your carrots.
  25. 25Thinly slice chicken thigh against the grain so the meat is more tender.
  26. 26Thinly slice chicken thigh against the grain so the meat is more tender.
  27. 27Thinly slice chicken thigh against the grain so the meat is more tender.
  28. 28Marinate the chicken with baking soda, oyster sauce, salt, chicken bouillon, and white pepper.
  29. 29Marinate the chicken with baking soda, oyster sauce, salt, chicken bouillon, and white pepper.
  30. 30Marinate the chicken with baking soda, oyster sauce, salt, chicken bouillon, and white pepper.
  31. 31Mix the marinated chicken well and let it marinate for 15 minutes.
  32. 32Mix the marinated chicken well and let it marinate for 15 minutes.
  33. 33Mix the marinated chicken well and let it marinate for 15 minutes.
  34. 34Make the sauce by combining oyster sauce, Shaoxing wine, soy sauce, dark soy sauce, sugar for balance, and white pepper.
  35. 35Make the sauce by combining oyster sauce, Shaoxing wine, soy sauce, dark soy sauce, sugar for balance, and white pepper.
  36. 36Make the sauce by combining oyster sauce, Shaoxing wine, soy sauce, dark soy sauce, sugar for balance, and white pepper.
  37. 37Add a little more water to the sauce to make it saucy and give it a good stir.
  38. 38Add a little more water to the sauce to make it saucy and give it a good stir.
  39. 39Add a little more water to the sauce to make it saucy and give it a good stir.
  40. 40Make sure your wok is nice and hot, then add in the garlic and sauté until fragrant (10-20 seconds).
  41. 41Make sure your wok is nice and hot, then add in the garlic and sauté until fragrant (10-20 seconds).
  42. 42Make sure your wok is nice and hot, then add in the garlic and sauté until fragrant (10-20 seconds).
  43. 43Add in all of the chicken and cook for about 5-6 minutes until cooked through.
  44. 44Add in all of the chicken and cook for about 5-6 minutes until cooked through.
  45. 45Add in all of the chicken and cook for about 5-6 minutes until cooked through.
  46. 46Once the chicken is cooked through, add in the prepped vegetables (mushrooms, zucchini, carrots).
  47. 47Once the chicken is cooked through, add in the prepped vegetables (mushrooms, zucchini, carrots).
  48. 48Once the chicken is cooked through, add in the prepped vegetables (mushrooms, zucchini, carrots).
  49. 49Give the ingredients a quick toss and sauté for 2-3 minutes.
  50. 50Give the ingredients a quick toss and sauté for 2-3 minutes.
  51. 51Give the ingredients a quick toss and sauté for 2-3 minutes.
  52. 52Pour in the sauce and bring it to a boil.
  53. 53Pour in the sauce and bring it to a boil.
  54. 54Pour in the sauce and bring it to a boil.
  55. 55Cook the mixture down for another two minutes.
  56. 56Cook the mixture down for another two minutes.
  57. 57Cook the mixture down for another two minutes.
  58. 58Add a cornstarch slurry to thicken the sauce.
  59. 59Add a cornstarch slurry to thicken the sauce.
  60. 60Add a cornstarch slurry to thicken the sauce.
  61. 61Serve the mushroom chicken over white rice.
  62. 62Serve the mushroom chicken over white rice.
  63. 63Serve the mushroom chicken over white rice.

Ingredients

  • 1 lb chicken thigh, skinless, 1/4 inch slices
  • 1 lb chicken thigh, skinless, 1/4 inch slices
  • 1 lb chicken thigh, skinless, 1/4 inch slices
  • 1 small zucchini
  • 1 small zucchini
  • 1 small zucchini
  • 4 cloves garlic cloves, finely minced
  • 4 cloves garlic cloves, finely minced
  • 4 cloves garlic cloves, finely minced
  • 8 oz mushrooms, wiped down and cut into 1/2 inch slices
  • 8 oz mushrooms, wiped down and cut into 1/2 inch slices
  • 8 oz mushrooms, wiped down and cut into 1/2 inch slices
  • 0.125 tsp baking soda
  • 0.125 tsp baking soda
  • 0.125 tsp baking soda
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 0.25 tsp kosher salt
  • 0.25 tsp kosher salt
  • 0.25 tsp kosher salt
  • 0.5 tsp chicken bouillon
  • 0.5 tsp chicken bouillon
  • 0.5 tsp chicken bouillon
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • oyster sauce
  • oyster sauce
  • oyster sauce
  • 2 tbsp Shaoxing wine
  • 2 tbsp Shaoxing wine
  • 2 tbsp Shaoxing wine
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 0.5 tsp chicken bouillon
  • 0.5 tsp chicken bouillon
  • 0.5 tsp chicken bouillon
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 1 small carrot, thinly sliced
  • 1 small carrot, thinly sliced
  • 1 small carrot, thinly sliced
  • cooking oil
  • cooking oil
  • cooking oil

Equipment

knifecutting boarddamp paper towelvegetable peelermeasuring cupmeasuring spoonswokwooden spatula

Tips

  • Never soak mushrooms in water because they absorb water and lose flavor.
  • Slice chicken thigh against the grain for more tender meat.
  • Do not overcook the vegetables; they should not be mushy.
  • You can cut mushrooms in half or into slices.
  • Optionally, add a drizzle of sesame oil at the end.