When I got tired of my traditional Chinese chicken stir fry with oyster sauce, sesame oil and soy sauce, I decided to up my game and get inspired to cook a variation of my boring Chinese chicken stir fry. I stumbled upon this recipe and fell in love with it.
Chinese mushrooms with chicken can never go wrong! And the addition of the star anise was the reason why I made this dish. I love star anise but never knew how to use it other than putting it into a big pot of broth. As usual I always make changes to recipes according to what I have in handy and to my liking.
Servings 3
Ingredients
1/2 lb chicken thigh fillet cut into cubes
2 carrots cut into cubes
10 mini Chinese mushrooms soaked in 180ml boiling water (keep the mushroom stock)
1 pearl onion/1/2 shallot minced
2 cloves of garlic minced
1 tsp ginger (cut into matchsticks or in big chunks)
1 tsp shao xing wine
1 tbsp low sodium soy sauce
1 tbsp oyster sauce
1 tbsp dark soy sauce
2 tsp sesame oil
180ml mushroom stock from Chinese mushrooms
3 star anise
2 tsp corn starch diluted in water
dash of white pepper
Spring onions for garnishing
Method
1. Soak chinese mushrooms in boiling water until soft (approx. 20min). Cut it up into smaller pieces or cut the mushroom stalk.
2. Marinate the cubed chicken with sesame oil, low sodium soy sauce and shao xing wine for 15 minutes
3. Heat oil in a stir fry pan and add in onions, garlic and ginger. Stir till fragrant
4. Add in marinated chicken and star anise. Stir fry till chicken is browned
5. Add carrots, mushrooms, oyster sauce and dark soy sauce. Stir fry.
6. Pour in mushroom stock. With lid slightly open, simmer for 15 minutes stirring occasionally.
7. Add in diluted corn starch and simmer until gravy has thickened
If you prefer less gravy, open the lid and simmer. As for me, the more gravy the better!
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