Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

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

Method

  • 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
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Father's Day
gift guide

Here are some of our top picks to brighten up dad's Father's Day.

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...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×