Stir-fry Chicken, Shiitake & Scallion
This is a simple Chinese stir-fry with chicken, shiitake & scallions (the Japanese variety, also known as “negi”ねぎ). I used boneless chicken thigh for this stir-fry so the cooked chicken is tender and easy to eat.
Marinate chicken for at least 15 minutes or up to overnight in the fridge. I’m using skinless & boneless chicken thigh cut to bite-sized chunks. You can use any cut of chicken, such as chicken breast. When ready to cook, heat up the wokpan with some oil and add the marinated chicken.
Stir fry until the chicken is halfway opaque.
Add sliced shiitake mushroom. I am using frozen mushrooms here (do not need to thaw), but of course, this recipe will work with fresh mushrooms which is more of the norm. Stir fry the shiitake until softened.
Aside Note: Just like my mushrooms miso soup recipe, I’m using frozen sliced shiitake mushrooms, which I bought fresh, sliced & frozen on the same day I got them. Freezing mushrooms help me to buy them in bulk to enjoy savings, preserve freshness at their prime & allows me to use a variety of mushrooms in smaller quantities. There is not much difference (to me) in the texture & taste of cooked fresh vs frozen mushrooms.
Push the contents to the side of the wok. Add a bit more oil, then add the ginger, chilli & garlic. Stir fry the aromatics until fragrant before mixing everything together.
Also some add rich chicken stock (or water & seasonings) so that the stir-fry is not so dry, and at the same time, more flavourful.
Drizzle Chinese wine along the walls of the wok.
Stir fry until the chicken is cooked.
Garnish with chopped spring onion and/or coriander.