My F&W
quick save (...)

Soupy Chicken with Mushrooms

  • SERVINGS: 4
  • MAKE-AHEAD

The texture makes this ideal for serving alongside a crunchy stir-fry. The dish has a depth of flavor that you'd think could come only from good stock and a long simmer, but the dish needs neither—just 30 minutes for the chicken to marinate and the mushrooms to soak, then 5 minutes of cooking and it's done.

Chicken

  1. 1 tablespoon Chinese cooking wine, dry white wine or dry sherry
  2. 1 teaspoon cornstarch
  3. 1/2 egg white
  4. 1/2 teaspoon salt
  5. 6 ounces skinless, boneless chicken breast, cut into 1/4 -inch dice

Stir-Fry

  1. 6 dried black or shiitake mushrooms
  2. 3 cups hot water
  3. 2 tablespoons soy sauce
  4. 1 tablespoon Chinese cooking wine, dry white wine or dry white wine
  5. 1/2 teaspoon sugar
  6. 1/2 teaspoon salt
  7. 2 tablespoons peanut oil
  8. 1 tablespoon minced garlic
  9. 1/4 pound white mushrooms, quartered
  10. 1 medium green bell pepper, cut into 1/2-inch dice
  11. 1 teaspoon Asian sesame oil
  12. 1 teaspoon cornstarch mixed with 1 tablespoon cold water
  13. Freshly ground black or white pepper
  1. In a medium bowl, combine the wine, cornstarch, egg white and salt. Add the chicken and turn to coat thoroughly. Cover and let stand for 30 minutes.
  2. In a small bowl, cover the dried mushrooms with 1 cup of the hot water and let soak until softened, about 30 minutes. Discard the mushroom stems and quarter the caps; reserve the soaking liquid.
  3. In another bowl, combine the remaining 2 cups of hot water with the soy sauce, wine, sugar and salt.
  4. Set a large wok over high heat. Add the peanut oil and when it is very hot, add the chicken and stir-fry until it turns opaque, about 30 seconds. Transfer the chicken to a plate with a slotted spoon.
  5. Add the garlic to the wok and stir-fry for 25 seconds, then add the fresh mushrooms and stir-fry for 1 minute. Add the dried mushrooms, the green pepper and the chicken and stir-fry for 30 seconds. Pour in the reserved mushroom soaking liquid, stopping when you reach the grit at the bottom. Add the soy sauce mixture and bring to a boil, then add the sesame oil and the cornstarch mixture and simmer until slightly thickened, about 1 minute. Transfer to a serving bowl, season with pepper and serve immediately.
Make Ahead The chicken can be prepared through Step 1 and refrigerated for up to 8 hours. Bring to room temperature before cooking.

Suggested Pairing

The bell peppers and mushrooms are clues that Bordeaux and similar reds will work here.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.