- 1 skinless, boneless chicken breast
- 1 scallion
- 7 oz oyster mushrooms
- 3 tbsp oil
- a piece of ginger, about the size of a large clove of garlic, peeled and sliced
- 2 garlic cloves, sliced
- ground white pepper
- For the marinade:
- 1/2 tsp salt
- 1 tsp Shaoxing wine
- 1 tsp potato flour (we were out so we used cornstarch)
DirectionsLay the chicken breast on a cutting board and, holding your knife at a right angle to the board, cut it into thin slices. Place in a bowl, add the marinade ingredients with 2 tsp of cold water and mix well.
Holding the knife at a steep angle, cut the scallions into 3/8 inch diagonal slices, keeping the white and green parts separate. Clean the oyster mushrooms (if necessary) and tear or cut lengthways into bite-sized pieces, discarding any hard bits at the base of their stalks.
Heat a seasoned wok over a high flame. Add 1 tbsp oil, swirl it around, then add the mushrooms and stir-fry for a couple of minutes until nearly cooked. Set aside.
Reheat the wok over a high flame, then add the remaining oil and swirl it around. Add the chicken and stir-fry to separate the slices. When the slices are separating but still pinkish, add ginger, garlic and scallion whites and continue to stir for a few moments until you can smell their fragrances. Then return the mushrooms and stir to incorporate, adding s&p to taste. Finally, stir in scallion greens. Serve.