Monday, 23 September 2013

Chicken and Mushrooms Fried in Oyster Sauce (雞肉炒蘑菇)

I always saw this on the menu at chippies and Westernised Chinese restaurants, and remember it was popular with the customers when I was waitressing in 1998. I don't think I've ever ordered, or eaten it before! However tonight, I had one solitary chicken breast remaining in the fridge (I foolishly froze four in one solid lump and have been working my way through them for the last few days), and half a box of mushrooms remaining from an epic cottage pie batch cook. The dish was surprisingly pleasing - the mushrooms were still firm and full of bite, which complemented the tender chicken meat. Mushrooms are the one thing guaranteed to turn the children green, so husband and I got this to ourselves whilst they chowed down on some leftover spaghetti bolognaise (with the mushrooms chopped up so finely that they didn't even notice, hah!)



  • 1 chicken breast, sliced thinly
  • 2 shakes of light soy sauce
  • 1 tsp Knorr chicken powder
  • A thumb-sized piece of ginger, peeled and grated finely
  • 1 tsp sunflower oil
  • 1 small clove of garlic, finely chopped
  • 1/2 onion, finely sliced
  • 200g mushrooms, large ones sliced in half
  • Sunflower oil for frying
  • 2-3 shakes of oyster sauce
  • 30-40ml water
  • 1/2 tsp cornflour in 20ml water, for thickening
  • A dash of ground white pepper
  • 1/2 tsp sugar
  • 2-3 drops of sesame oil
Serves 2



  • Place the sliced chicken in a bowl. Add the light soy sauce, the chicken powder, the grated ginger and 1 tsp of sunflower oil. Mix to combine, cover and marinade for at least 30 minutes
  • Heat the wok until it is very hot. Add 1 tbsp of sunflower oil and swirl around the wok. Add the chicken and stir-fry quickly until it is sealed all over. Remove from the wok and place to one side
  • Re-heat the wok to a high heat, and add 1 tbsp sunflower oil. Add the sliced onions and stir-fry quickly for 30 seconds until the onions are coated in oil and glossy. Add the mushrooms and the garlic to the wok and stir-fry for a further minute, until the mushrooms are coated in oil and glossy. Do not let the mixture catch and burn
  • Return the chicken the the wok, and mix well to combine. Add 2-3 shakes of oyster sauce, 1/2 tsp sugar, a sprinkling of ground white pepper and 30-40ml of water. Mix well, lower the heat to moderate and cover the wok
  • Gently boil for 3-4 minutes until the onions are softened slightly. When the vegetables are cooked, uncover the wok and add the cornflour/water mixture, stirring to mix in well. Bring back to the boil and let the sauce thicken
  • Remove from the heat and add 2-3 drops of sesame oil. Place in a warmed dish and serve immediately

Chicken and Mushrooms Fried in Oyster Sauce (雞肉炒蘑菇)

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