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Chicken mushrooms and bamboo
(Chinese cooking)

Chicken mushrooms and bamboo (Chinese cuisine)

Dried shi-take mushrooms and bamboo are among the best-known ingredients in Chinese cuisine.
Ingredients that go well with different types of meat; and not only.

Stir-fried with bits of chicken are one course ubiquitous in Chinese restaurants in the West.
And even in my kitchen, I am never unwelcome.

This is not a complex or time-consuming preparation; it can be served as a main course accompanied by simple steamed rice or, thanks to its delicate flavor, appear on the table alongside courses with a stronger taste.

Beginning as always from the ingredients, here's how to prepare chicken mushrooms and bamboo.

ingredients:

chicken

g

200

Bamboo

g

100

shi-take dried mushrooms

cup

1

onion

pc.

1

for the marinade

five-spice powder

ts.

1

sake (v. note)

TS.

2

salt and pepper

q.s.

cinnamon

pinch (made with three fingers)

1

soy sauce (see note)

TS.

2

cornstarch

ts.

1

for the cooking

extra virgin olive oil

TS.

2

cornstarch

ts.

2

water

q.s.

Preparation:

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The first thing to do is soak in warm water the shi-take dried mushrooms after they stem private; they need at least twenty minutes to find and unleash their full aroma.

And, now that you are, if you want to serve this dish with steamed rice, you should also begin to prepare it following the usual recipe for BaiFan

Now you can begin to cut all ingredients into pieces small enough to no longer require the knife during the meal.
Start with the chicken and spice it, freshly sliced, with the ingredients of the marinade.

Slice onion and bamboo; then the mushrooms.
Mix in a glass of water, soy, sake and cornstarch for the sauce ready to be added towards the end of cooking.

Heat the oil in the wok and sauté the chicken pieces over high heat.

Transfer the chicken into a dish and begin to blow the onion in the same wok.

Add to wok bamboo and then mushrooms.

Return the chicken and continue cooking over high heat for a few minutes, stirring constantly.

Add the sauce to bind and, as soon as it begins to thicken, transfer everything into a serving dish.

The dish is ready!

Marker, simply accompanied by a bowl of rice:
will allow you to fully enjoy the flavor.

TIPS

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  • Note: both for the sake that for soy sauceUse a CT for marinated chicken and one for the sauce to be added towards the end of cooking.
  • If you do not you are missing sake, replace it without problems with some whiskey ...
  • The Five Spices It is a mixture of traditional Chinese cuisine consists mainly of star anise, Sichuan pepper, cloves, cassia and fennel seeds. It is commercially ready.