About this recipe:This is a delicious Chinese chicken dish. Chicken is fried, stir-fried and simmered with shiitake mushrooms, spinach and bamboo shoots. Enjoy alongside rice, if desired.
Makes: 4 - 6 servings
1 (200g) bunch spinach, chopped in half
50g dried shiitake mushrooms, soaked in warm water until soft
5 pieces dried bamboo shoots, soaked in warm water until soft
oil as needed
1/2 (1kg) whole free-range chicken, cut into bite-sized chunks
3 slices fresh ginger
3 spring onions, coarsely chopped, green and white parts kept separate
1 teaspoon soy sauce
2 tablespoons oyster sauce
rice wine to taste
2 teaspoons sugar
water as needed
1/2 teaspoon cornflour
1 teaspoon salt
water as needed
1/8 teaspoon ground white pepper
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Method Prep:20min › Cook:25min › Ready in:45min
Place spinach into a large saucepan. Set aside.
Squeeze out the excess water from the soaked mushrooms and bamboo shoots. Discard the stems of the mushrooms. Cut the bamboo shoots into smaller pieces.
Heat a wok with oil until hot. Fry the chicken for a few minutes and drain. Set aside. Discard all but 2 tablespoons oil.
Heat the wok again until the oil is hot. Stir-fry the ginger and white parts of the spring onion until fragrant. Stir in the chicken, mushrooms, soy sauce and oyster sauce.
Add the rice wine, sugar, bamboo shoots and stir-fry. Add a little bit of water and continue to cook until the chicken is cooked through.
Transfer all the contents of the wok into the large saucepan with the spinach. Cook over the medium heat for a few minutes.
Dissolve the cornflour and salt with a little bit of water and add into the pan. Cook until slightly thickened, season with the white pepper and garnish with the green parts of the spring onion. Serve.
Dried shiitake mushrooms, rice wine and dried bamboo shoots can be purchased in Chinese/Oriental speciality shops or online.