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This delightful Chinese dish pairs juicy chicken chunks with earthy mushrooms, all wrapped in a deep black pepper sauce. The velvety sauce hugs each component, while crisp veggies add a sweet touch that counters the warmth from freshly crushed black peppercorns. Paired with fluffy jasmine rice, this meal fills your kitchen with tempting smells that bring genuine Chinese cooking right to your home.
Getting that restaurant feel at home comes down to getting your ingredients ready properly and cooking things in the right order. Making sure your chicken isn't cold and your wok is hot enough will give you that perfect sizzle and texture.
Essential Elements
- Chicken breasts: Go for top-quality ones that are the same thickness and show a nice pink hue
- Black peppercorns: Pick tellicherry ones for richer taste
- Mushrooms: Look for sturdy shiitakes with chunky tops
- Light soy sauce: Top brands give you better flavor
- Oyster sauce: Go for classic types with actual oyster extract
- Shaoxing wine: Mature Chinese wine from rice
- Fresh aromatics: Full garlic bulbs and fresh green onions
- Cooking oil: Choose oils that can take high heat like grapeseed
Cooking Instructions
- Getting Ready:
- Cut chicken across the grain at an angle into thin strips about 1/4 inch thick so they cook evenly.
- Soaking:
- Blend cornstarch, salt and ground pepper in a dish. Toss chicken until covered and let sit 5 minutes.
- Sauce:
- Stir together soy sauce, oyster sauce, rice wine and honey until it's smooth with a shine.
- Cooking Approach:
- Get your wok smoking hot. Pour in oil and cook chicken in small batches until almost done.
- Last Steps:
- Cook flavorings and mushrooms one after another. Put chicken back in, pour sauce over, toss until coated.
- Last Touch:
- Sprinkle with fresh pepper and sliced green onions. Dish up while hot over steamed rice.
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Pairing Suggestions
Try adding Thai chilies or Sichuan peppercorns if you want more kick. This dish works great with prawns or thin beef slices too. For a meatless option, try firm tofu that's been pressed. You can throw in extra veggies like sugar snap peas or water chestnuts for more crunch and variety.
Tasty Tweaks
Play around with Thai chilies or Sichuan peppercorns for heat lovers. Swap chicken for prawns or thinly cut beef flank. Make it veggie-friendly with pressed firm tofu instead. Toss in extras like sugar snaps, baby corn, or water chestnuts, cutting everything the same size so they cook right.
Keeping It Fresh
Let everything cool down before putting in tight containers. Put sauce at the bottom. Keeps in the fridge for three days tops. To freeze, divide into zip bags, push the air out, and store them flat for up to two months. Write the date and heating tips on each. Thaw in your fridge and warm up in a hot wok with fresh toppings.The trick to nailing this dish is having everything lined up and ready to go. Set your ingredients out in cooking order so everything flows smoothly and you get the best textures and flavors.
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Frequently Asked Questions
- → Can I replace mushrooms with something else?
- Definitely! Mix and match with shiitake, button mushrooms, or any type you prefer for a unique taste.
- → Is it very spicy?
- It’s not super spicy, just peppery. Feel free to adjust the pepper to your taste.
- → How can I make it gluten-free?
- Swap soy sauce and oyster sauce with gluten-free options, and you’re all set!
- → What works as a good side?
- Serve with steamed rice, noodles, or even cauliflower rice for a lighter pairing.
- → Can I prep in advance?
- Sure thing! Slice your chicken and chop veggies ahead. Store them in separate containers until it’s time to cook.