Chicken with Shitake Mushroom and Fungus/香菇黑木耳鸡


Half pound chicken breast

A few pieces of dried shitake mushrooms

A few pieces of dried fungus

2/3 cup Chinese celery

Marinate thin sliced chicken with pinch of salt, chicken powder, one tbsp of cooking wine and 2 Tbsp sweet potato starch for 30 minutes.

Soak the dried vegetables in water overnight. Clean the vegetable really good because sometimes there is sand in the dried vegetables.

Roughly cut the vegetables.

In a hot nonstick skillet add 4 tbsp of oil and add the chicken to the oil when the oil is not yet hot and cook until it turns white, take the chicken out and set aside.

Add all the vegetables alone with 1 tsp. of mince garlic in the skillet with the remaining oil, sautéed vegetables for 5-6 minutes then add 3/4 tsp. of salt. Add the chicken into the mixed vegetable with 1/2 cup of water or broth, cover and cook for 3-4 minutes. At the end add 1 tsp. of chicken powder,1/2 Tbsp. sugar, 1tbsp cooking wine and a few drop of sesame oil, thicken the dish with 3-4 Tbsp corn starch water.

Tip of the day:

When you add cooking wine, don’t add it to the food, make sure you add it to the edge of the cooking skillet, so the cooking wine will evaporate right away therefore the dish will smell so good.




2/3 杯中國芹菜

用一小撮鹽、 雞粉、 一湯匙的料酒和 2 湯匙甘薯澱粉醃雞肉片 30 分鐘。


稍微切一下菜, 不要切太小

在一個熱的不沾鍋中添加 4 湯匙油,當油还不熱时加入鸡肉炒到它變白,取出雞肉,放置一邊備用。

在鍋中添加所有的蔬和1 茶匙剁碎的大蒜在餘油中,炒蔬菜5-6 分鐘然後加 3/4 茶匙的鹽。加入雞肉和1/2 杯水或肉湯,煮 3-4 分鐘。最後添加的 1/2 湯匙糖,1 湯匙料酒,幾滴麻油和雞粉 1 茶匙,加 3-4 湯匙玉米澱粉水勾芡。

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