# Papa Tea's Mushroom Chicken

This is a restaurant-style mushroom chicken recipe inspired by the chef's dad, featuring tender chicken thighs, zucchini, carrots, and mushrooms in a savory sauce.

- Total time: 22 min
- Cuisine: Chinese
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

1. Slice your zucchini into your preferred shape.
2. Finely mince your garlic.
3. Wipe down your mushrooms using a damp paper towel; do not soak them in water.
4. Trim a little bit of the mushroom stem.
5. Slice the mushrooms about this thick. Brown baby bellas are used, but button mushrooms can also be used.
6. Peel your carrot.
7. Cut out a little wedge shape from the carrot to form a flower.
8. Slice your carrots.
9. Thinly slice chicken thigh against the grain so the meat is more tender.
10. Marinate the chicken with baking soda, oyster sauce, salt, chicken bouillon, and white pepper.
11. Mix the marinated chicken well and let it marinate for 15 minutes.
12. Make the sauce by combining oyster sauce, Shaoxing wine, soy sauce, dark soy sauce, sugar for balance, and white pepper.
13. Add a little more water to the sauce to make it saucy and give it a good stir.
14. Make sure your wok is nice and hot, then add in the garlic and sauté until fragrant (10-20 seconds).
15. Add in all of the chicken and cook for about 5-6 minutes until cooked through.
16. Once the chicken is cooked through, add in the prepped vegetables (mushrooms, zucchini, carrots).
17. Give the ingredients a quick toss and sauté for 2-3 minutes.
18. Pour in the sauce and bring it to a boil.
19. Cook the mixture down for another two minutes.
20. Add a cornstarch slurry to thicken the sauce.
21. Serve the mushroom chicken over white rice.

## Equipment

- knife
- cutting board
- damp paper towel
- vegetable peeler
- measuring cup
- measuring spoons
- wok
- wooden 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.

## Source

- Original video: https://www.facebook.com/watch/?ref=saved&v=1468583597627559
- Recipe page: https://www.cliprecipe.com/recipe/9165b511-4865-4aba-b26c-50e2bcc56301
- Extracted: 2025-09-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt