Chinese Minced Chicken Bowl

 

Ingredients: (serves 2)

3 dried shiitake mushrooms (washed, soaked, squeezed and minced)

250 g. minced chicken (mixture of thighs and breasts)

1/2 tbsp. minced ginger

2 garlic cloves, minced

1 tbsp. cooking oil

1 tsp. cornstarch/cornflour + 1 tbsp. water

1/2 tsp. sesame oil

Sauce: (mix in a small bowl)

1/2 cup water

1/2 tsp. chicken stock granules

1 tbsp. light soy sauce

1/2 tbsp. Shaoxing wine

1/2 tsp. dark soy sauce

1 tsp. sugar (to taste)

2 pinches Chinese five spice powder

Methods:

1. Heat oil in a skillet over medium heat until hot.  Add ginger and garlic.  Stir a few times until fragrant.
2. Add minced chicken and let sear without moving for 2 minutes.  Then stir and cut the chicken into small pieces with a frying spatula.  Stir and cook until the chicken is cooked through.  Add the shiitake mushrooms and stir to cook for another minute.
3. Pour in the mixed sauce and mix well.  Simmer until the sauce is mostly absorbed.
4. Stir the cornstarch/cornflour mixture and pour into the pan.  Stir immediately to thicken the sauce.
5. Drizzle with sesame oil.  Taste and adjust seasoning by adding chicken stock granules if needed.
6. Serve warm over steamed rice or noodles, with steamed vegetables and a fried egg.  I sprinkled some fried shallots and garlic over the meat.

This recipe is adapted from 'omnivore's cookbook' with some adjustments to suit my cooking preference.