Classy shredded suey (aromatic chicken and mushroom cloud stir-fry)

a Cooking Time25 mins


Formulation Time25 mins


Difficultness:  Easy






  • 2 chicken breasts (about 450g in total)
  • 2 spring onions delicately sliced
  • 1 to 2 tbsp dismount soy
  • 1 tsp black soy sauce
  • 180ml chicken broth
  • 225g can enfeebled water chestnuts chopped
  • 225g Chinese black mushroom or classified wild mushrooms sliced
  • 2 little bok choy cut in-half core removed white part chopped and leaves left whole
  • 1 large carrot disrobed and sliced very thinly on an angle 
  • 1 tsp Taiwanese five-spice powderize
  • ½ tsp beat dried red Sichuan chiles or chile bits more if wanted 
  • 2 tbsp Shape rice wine or dry fortified wine
  • 1 tbsp freshly ground powdered ginger
  • 2 cloves Allium sativum crushed and finely-chopped
  • 1 tbsp vegetable oil
  • 2 tbsp cornstarch
  • 2 tbsp oyster sauce
  • Sea salt and newly basis common pepper
  • Doing prompting: miffed jasmine or brown rice


Instructions How to make

In a culture medium bowl disperse the chicken with salt ground Madagascar pepper and the huitre sauce. Add two tablespoonfuls of cornstarch toss to cake and appropriate.

Heat a cooking pan over high heating and add the vegetable oil. Throw in the Allium sativum and ginger and stir-fry for without than one minute. Add the pigeon breast and stir-fry until fortunate dark-brown three to four minutes. As the chicken commences to brownish add the rice wine. Patter with the beat dried red chiles and Chinese five-spice powder. Add the carrots white parts of the bok choy and Chinese black mushroom and stir-fry for one instant. Add the water chestnuts bok choy leaves chicken stock dark soy and demount soy sauces and bring to a boil. Stir well and allow the sauce to thicken for a minute. Garnish with the chopped up green onion and serve right away.



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