Yield: 2 servings

3 Tbsp peanut oil

¾ lb oyster mushrooms, cut into half-dollar pieces

¾ lb chicken breast, thinly sliced into a similar size as mushrooms

4 green onions, cut into 2-inch pieces

3 large cloves garlic, thinly sliced

1 large thumb-sized piece of ginger, thinly sliced

Salt and white pepper, to taste

For marinade:

½ tsp salt

1 tsp Chinese cooking wine (Shaoxing)

1 tsp potato starch

For sauce:

3 Tbsp chicken stock

1 Tbsp oyster sauce

½ tsp potato starch

Combine sliced chicken in a bowl with marinade ingredients, stir and set aside. Whisk together sauce ingredients in a small bowl and set aside.

In a wok over medium heat, sauté oyster mushrooms in 1 tablespoon oil, stirring occasionally. Remove to a bowl when slightly browned.

Heat 2 tablespoons of oil in wok over high heat and add marinated chicken. When the chicken is partly cooked but still pinkish, add garlic, ginger and green onion. Cook together, stirring, for 30 seconds until aromatic before returning oyster mushrooms to wok. Continue to cook together another minute or so until chicken is barely cooked through.

Pour in sauce, stir to coat and reduce heat. Season to taste and serve immediately with rice.

Recipe courtesy of Langdon Cook.

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