- 3/4 cup chicken or beef stock or low-sodium broth
- 1/4 teaspoon Chinese five-spice powder
- 2 tablespoons peanut oil
- 1/2 pound lean slab bacon, cut into 1 1/2-inch pieces
- 4 large garlic cloves, sliced 1/8 inch thick
- 1/2 pound skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
- Salt and freshly ground pepper
- 1/2 pound white mushrooms, stems discarded, caps quartered
- 1/2 cup dry white wine
- 1 tablespoon soy sauce
- 2 scallions, cut into 1-inch lengths
- In a small saucepan, combine the stock and five-spice powder and simmer over low heat for 3 minutes. Set the stock aside.
- In a large skillet, heat 1 tablespoon of the oil. Add the bacon and cook over low heat, turning a few times, until most of the fat is rendered and the bacon is browned, 15 to 20 minutes. Transfer the bacon to a large plate.
- Add the garlic to the bacon fat in the skillet and cook over low heat until golden, about 5 minutes. Add the garlic to the bacon. Add the chicken breast pieces to the skillet, season with salt and pepper and cook over moderate heat until they are browned and just cooked through, about 8 minutes. Transfer the chicken to the plate.
- Heat the remaining 1 tablespoon of oil in the skillet. Add the mushrooms and cook over moderate heat until all of their liquid has evaporated and they start to brown, about 8 minutes. Transfer the mushrooms to the plate. Add the wine to the skillet and simmer over moderately high heat until it is reduced by half, about 4 minutes. Add the soy sauce, spiced stock, bacon, garlic, chicken and mushrooms to the skillet and cook, stirring, until heated through. Add the scallions. Transfer to a platter and serve.
A bright, fruity yet subtle Pinot Noir is a good match for the earthy mushrooms, pungent soy sauce and smoky bacon here. Look for one from Oregon or New Zealand.