Claire Thompson
Chinese chicken and mushroom is a quick and easy dish that can be made in under 30 minutes. The warmth in this dish comes from the spice chilli, which is sautéed with garlic and ginger. Other spices used in this dish include Sriracha, pepper, and Chinese five-spice powder. The chicken is cooked over high heat with mushrooms and green onions, then finished in a savory Chinese brown gravy. The mushrooms used in this dish are typically shiitake, but other varieties such as cremini or button mushrooms can also be used.
| Characteristics | Values |
|---|---|
| Type of dish | Main course |
| Cuisine | Chinese |
| Main ingredients | Chicken, mushrooms |
| Other ingredients | Oyster sauce, sesame oil, soy sauce, rice wine, corn starch, garlic, ginger, onion, sugar, salt |
| Spice | 5-spice powder, red chilli flakes |
| Cooking method | Stir-fry, steaming |
| Preparation time | 10 minutes |
| Cooking time | 10-20 minutes |
| Total time | 20-30 minutes |
| Notes | Chicken can be marinated overnight for more flavour. |
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What You'll Learn
The warmth of chilli flakes
Chinese chicken and mushroom is a popular dish that can be made in a variety of ways. It is often served with rice or noodles and can be adapted to personal preferences and dietary requirements. The warmth of chilli flakes can be used to add a spicy kick to the dish, and the amount added can be adjusted to suit different tastes.
Chilli flakes, also known as red chilli flakes, are a common ingredient in Chinese cuisine and are used to add spice and warmth to dishes. They are made from dried red chillies that have been crushed or ground into a flaky texture. Chilli flakes can vary in spiciness depending on the type of chilli used and the coarseness of the flakes. They add a subtle heat that enhances the flavour of the dish without overpowering the other ingredients.
In the context of Chinese chicken and mushroom, chilli flakes are typically added during the cooking process to infuse their flavour into the dish. They are often used in stir-fries, where they are added to the wok or pan along with other ingredients such as garlic, ginger, and spring onions. The chilli flakes release their spicy aroma and flavour as they cook, creating a warm and inviting sensation in the dish.
The amount of chilli flakes added to Chinese chicken and mushroom can be adjusted to suit different tastes and preferences. For a milder spice level, a smaller amount of chilli flakes can be used, resulting in a gentle warmth that complements the other flavours in the dish. For those who enjoy a spicier meal, increasing the quantity of chilli flakes will intensify the heat and create a more prominent warmth.
Chilli flakes not only contribute to the flavour of the dish but also add a subtle texture. Their flaky consistency provides a slight crunch when bitten into, creating an interesting mouthfeel that enhances the overall dining experience. This textural element is an important aspect of Chinese cuisine, where dishes often strive for a balance of flavours and textures.
When using chilli flakes in Chinese chicken and mushroom, it is important to consider the balance of flavours and the preferences of those who will be enjoying the dish. While chilli flakes add warmth and spice, they should not overwhelm the other ingredients. The beauty of this dish lies in its versatility, allowing cooks to adjust the amount of chilli flakes to suit their desired taste and spice level.
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Ginger, garlic and sesame
Ginger, garlic, and sesame are all ingredients that feature heavily in Chinese cooking. Ginger and garlic are often used in large pieces, sometimes even whole, to infuse the cooking oil with their aroma and flavor. Ginger freezes well and can be easily grated when frozen, and garlic can be frozen in a paste with some ginger to be used later. Chinese garlic is generally milder than European garlic, and older ginger is said to be spicier.
Ginger, garlic, and sesame are all used in a variety of Chinese dishes. A spicy garlic ginger sauce can be used as a dipping sauce, stir-fry sauce, or as a topping for grilled or roasted meats and fish. A simple stir fry can be made with chicken, mushrooms, oyster sauce, and sesame oil. This can be served with rice for a quick and tasty weeknight dinner.
To make this dish, marinate the chicken with cornstarch, sugar, and salt for 10 minutes. Then, add the chicken, ginger, and garlic to a pan with a tablespoon of oil and sear the chicken for 1 minute. Lower the heat to medium, cover, and cook for 8 minutes. While the chicken is cooking, combine the remaining cornstarch with water and set aside. After 8 minutes, increase the heat, stir in the mushrooms and onion, and cook for 5 minutes. Finally, add the oyster sauce and cornstarch mixture, cook for 1 minute, then add the sesame oil and mix together. Serve with rice.
Sesame oil is also used in other Chinese dishes, such as a stir fry with chicken thighs, mushrooms, and oyster sauce. Ginger and garlic are also used in other Asian dishes, such as Thai red curry and Vietnamese pork curry.
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Savoury Chinese brown gravy
Chinese brown gravy is a versatile sauce that can be drizzled over a variety of dishes, adding a rich, savoury, and slightly sweet flavour. It is commonly used in Chinese takeout stir-fry dishes, especially with beef and broccoli. However, it can also be used with chicken, noodles, dumplings, or chow mein.
The key ingredients in Chinese brown gravy include soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and cooking wine. Soy sauce adds a deep, salty, umami flavour, while oyster sauce, another staple in Chinese cooking, provides a savoury, slightly sweet, and umami-rich taste. Sesame oil enhances the overall flavour of the dish, and cornstarch acts as a thickening agent, giving the gravy a glossy finish. Sugar balances the saltiness of the soy sauce and oyster sauce, and cooking wine adds depth and complexity to the sauce.
To make Chinese brown gravy, simply whisk together soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and cooking wine in a saucepan. Heat the mixture over medium heat, stirring constantly, until it comes to a simmer and thickens. It is important not to boil the sauce, but rather keep it at a gentle simmer to allow the flavours to develop fully. Taste the gravy and adjust the seasoning as needed—you can add more soy sauce or sugar to suit your preference.
This savoury brown gravy can be made in advance and stored in an airtight container in the refrigerator for up to two days. When reheating, simply warm the gravy and drizzle it over your desired dish for a burst of flavour.
For a spicy kick, consider adding chilli sauce or chilli oil to the gravy. Alternatively, you can enhance the savoury notes with minced garlic, ginger, or a splash of rice vinegar.
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Marinating the chicken
Next, prepare the marinade. Corn starch is a key ingredient, as it gives the dish its signature sticky texture. Mix 1/2 teaspoon of corn starch with salt and sugar. You can also add garlic, ginger, and red chilli flakes to the marinade for a spicy kick. For an extra punch of umami, add a drizzle of light soy sauce or oyster sauce to the marinade. If you want to add a Chinese five-spice blend, sprinkle this over the chicken along with the other spices.
Place the chicken in a bowl and pour over the marinade, tossing well to ensure each piece is coated. Set the chicken aside for 10 minutes to allow the flavours to blend and develop. While the chicken is marinating, you can prepare the other ingredients, such as slicing the mushrooms, onions, and zucchini.
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The role of bamboo shoots
Chinese chicken and mushroom is a simple dish with a rich flavour profile. While the mushrooms and chicken are the stars of the dish, bamboo shoots play a supporting role, adding a crisp, crunchy texture to the stir fry.
Bamboo shoots are a fun ingredient to work with and can be found easily in the ethnic section of many grocery stores. They are usually sold as flat strips of tinned bamboo shoots, but larger shoots are preferable as they have more bite and can be cut into any size.
In terms of preparation, the shoots should be drained and cut into several pieces. They are then ready to be added to the wok and stir-fried with the other ingredients.
The addition of bamboo shoots to Chinese chicken and mushroom enhances the overall dining experience by adding a unique texture and bite to the dish. They are a versatile ingredient that can be pickled, marinated, or stir-fried, providing a pleasant and crunchy mouthfeel that is highly valued in Chinese cuisine.
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Frequently asked questions
Chilli flakes add warmth and an earthy flavour to Chinese chicken and mushroom.
Chinese chicken and mushroom is often seasoned with garlic, ginger, sesame, sriracha, lime juice, and soy sauce.
This dish typically includes chicken, mushrooms, and oyster sauce. It may also include onions, sesame oil, bamboo shoots, and Chinese rice wine.
