Mógū jī piàn - 蘑菇鸡片 - chicken fillet with mushrooms

Ingredients

• 300 gchicken fillet
• 1/2 tbspcornstarch
• 1/8 tspsalt
• 1 tbspwater
• 1/2 tspoil
• 4 clovesgarlic
• 150 gmushrooms
• 1spring onion
• 1 1/2 tbspoil
• 1 tbsplight soy sauce
• 1 tbspoyster sauce
• 1 tspdark soy sauce
• 1/2 tbspcornstarch
• 1/4 tsppepper
• 1/8 tsppalm sugar
• 4 tbspwater
• 1/2 tspsesame oil

Instructions

1. 1

   Prepare the chicken

   Slice the chicken into thin strips. Mix it with the salt, 1 tbsp water, 1/2 tbsp cornstarch and 1/2 tsp oil.

2. 2

   Mix the sauce

   Combine the light soy sauce, oyster sauce, dark soy sauce, 1/2 tbsp cornstarch, pepper, palm sugar, 4 tbsp water and sesame oil in a bowl.

3. 3

   Slice the vegetables

   Thinly slice the garlic and mushrooms, then finely chop the spring onion.

4. 4

   Cook the chicken

   Heat 1 tbsp oil in a pan and stir-fry the chicken until it changes colour. Take it out of the pan and set it aside.

5. 5

   Fry the mushrooms

   Add the remaining oil to the pan and fry the garlic for 10 seconds. Add the mushrooms and cook until they begin to release liquid.

6. 6

   Thicken the sauce

   Turn the heat to low, return the chicken to the pan and add the sauce. Mix well and cook until the sauce thickens.

7. 7

   Finish and serve

   Stir in the spring onion and serve.

What is mógū jī piàn?

The name refers to sliced chicken with mushrooms, a Chinese-style stir-fry built around quickly cooked ingredients and a savoury sauce. This version pairs sliced chicken and mushrooms with garlic, spring onion, soy sauces and oyster sauce.

The method cooks the chicken separately first, then returns it to the pan with the sauce. That helps keep the meat from spending the whole cooking time in the pan while the mushrooms soften.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Chicken provides most of the protein, while the cornstarch and any rice or noodles served alongside contribute carbohydrates. The cooking oil, sesame oil and sauces supply much of the fat and sodium; serve with extra vegetables and a measured portion of rice to balance the plate.

The chicken marinade

Thin strips: Cut the chicken evenly so it cooks at a similar pace. The small amount of cornstarch, water and oil coats the pieces before they meet the hot pan.

Colour cue: Stir-fry the chicken just until its colour changes, then set it aside as directed. It will cook again when added back with the sauce.

Building the sauce

Soy and oyster sauces: Light soy brings savouriness, while dark soy adds a deeper colour. Oyster sauce gives the mixture a rounded, savoury flavour.

Cornstarch: Mix it into the sauce ingredients before adding them to the pan. Once heated, it thickens the liquid around the chicken and mushrooms.

Cooking the mushrooms

Garlic first: Give the sliced garlic 10 seconds in the hot oil before adding the mushrooms. This brief fry flavours the oil without leaving the garlic in the pan for long.

Released liquid: Cook the mushrooms until liquid starts to emerge, as the method specifies. Lower the heat before adding the chicken and sauce.

Getting the texture right

Thin slices: Evenly sliced mushrooms and chicken make the stir-fry easier to cook and serve. Finely chopped spring onion spreads through the finished dish.

Thickened sauce: Stir well over low heat until the sauce thickens and coats the ingredients. Avoid rushing this final step by turning the heat high.

Serving the stir-fry

Rice: Serve the chicken and mushrooms with steamed rice to catch the savoury sauce. Noodles are another straightforward base.

Vegetables: Add a simple side of greens or other vegetables if you want a more varied plate. Keep the stir-fry itself as prepared, then serve the extra vegetables alongside.

Recipe notes & tips

• Slice the chicken into similarly sized strips so they cook evenly.
• Mix the sauce ingredients thoroughly before they go into the pan.
• Have the garlic, mushrooms and spring onion prepared before heating the oil.
• Stir-fry the chicken only until its colour changes before setting it aside.
• Keep the heat low when adding the sauce so it thickens around the ingredients.
• Stir the sauce as it cooks to help it coat the chicken and mushrooms evenly.

Variations

• Use different mushrooms: Swap in another variety, sliced to a similar thickness.
• Add ginger: Fry a little finely sliced ginger with the garlic.
• Add greens: Stir in a handful of leafy greens while the sauce thickens.
• Adjust the pepper: Use less or more pepper to suit your preference.
• Serve with noodles: Spoon the finished stir-fry over cooked noodles instead of rice.

Common mistakes to avoid

• Uneven chicken strips: Slice them to a similar thickness so they cook at the same pace.
• Burnt garlic: Fry it for just 10 seconds before adding the mushrooms.
• Skipping the sauce mix: Combine the sauce ingredients in a bowl first to distribute the cornstarch.
• High heat at the end: Lower the heat before adding the chicken and sauce, as directed.
• Stopping too soon: Continue mixing until the sauce has thickened around the ingredients.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a pan over a moderate heat until hot throughout, adding a small splash of water if the sauce has become too thick.

Frequently asked questions