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.
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STEP-BY-STEP PHOTOS
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.
Add sliced Japanese scallions aka “negi”. Use only the bottom white portion of the scallion, slicing them to uniform short sections diagonally.
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.
Stir-fry Chicken, Shiitake & Scallion Recipe
You can use any cut of chicken such as chicken thigh (my favourite), breast or fillet. You can also use other mushrooms such as button or king oyster.
Ingredients:
- 150g boneless & skinless chicken thigh or breast cut to bite-sized chunks
- 1/2 tbsp + 1 tsp cooking oil divided
- 50g sliced shiitake mushroom caps
- 3 cloves garlic finely chopped
- 4 thinly sliced ginger julienned
- 1 finger-length red chilli (see note) sliced diagonally & thinly
- 60g diagonally sliced “negi” (Japanese scallion/ long green onion/ねぎ) use only bottom white portion, sliced to uniform short sections diagonally
- 2 tbsp chicken stock (or water & seasonings, to taste)
- 1 tbsp Chinese wine (Hua Tiao/Shaoxing)
- chopped spring onions and/or coriander to garnish
(A) Marinade
- 1/2 tbsp sesame oil
- 1 tsp mirin
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 2 dashes white pepper powder
Directions:
- Marinade sliced chicken with (A) in the fridge for at least half hour or up to overnight.
- Fry chicken. Heat 1/2 tbsp oil in a wok. Add marinated chicken and stir fry until half opaque.
- Add sliced shiitake mushrooms and stir fry until the mushrooms are softened.
- Add aromatics. Add remaining oil and stir fry the garlic, ginger, chilli, until aromatic.
- Finish up cooking. Add scallions and chicken stock. Drizzle Chinese wine along the walls of the wok. Stir fry until everything is cooked and well combined.
- To serve, garnish with spring onions &/or coriander.
Cooking Note(s)
- This is a dry stir fry so there is not much sauce after cooking. If you want a stir-fry with some gravy, do add a bit more water with simple seasonings (such as salt or soy sauces to taste) and simmer for about a minute or two.
- I used frozen sliced shiitake mushroom (added to the wok without thawing) instead of fresh ones. There is not much difference in taste or texture between using frozen or fresh mushrooms, so this is a great convenience.