GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Stir-fried chicken and Chinese mushrooms

You'll need

2 skinless chicken breast fillets (about 200gm each), thinly sliced 185 ml (¾ cup) Shaoxing wine 60 ml (¼ cup) light soy sauce 2 tbsp oyster sauce 60 ml (¼ cup) peanut oil 3 garlic cloves, finely chopped 15 gm (3cm) piece of ginger, finely shredded 230 gm canned bamboo shoots, drained (see note) 350 gm mixed mushrooms, such as shiitake, oyster and black fungi 2 green onions, cut into 5cm lengths, plus extra thinly sliced, to serve To serve: coriander leaves and steamed rice


  • 01
  • Combine chicken, Shaoxing and sauces in a bowl and set aside. Heat half the peanut oil in a wok over high heat until smoking. Add garlic and ginger and stir-fry until fragrant (10-20 seconds). Add bamboo shoots and mushrooms, stir-fry until just tender and transfer to a plate with a slotted spoon. Add remaining oil to wok. Drain chicken (reserve sauce) and stir-fry with green onion until chicken turns opaque (1-2 minutes). Add reserved sauce and cook until sauce is bubbling (10-20 seconds), then return mushroom mixture to pan and toss to combine. Season to taste with freshly ground white pepper and serve immediately scattered with extra green onion and coriander leaves, and rice passed separately.
Note Canned bamboo shoots are available from Asian grocers.

At A Glance

  • Serves 4 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.