Chinese Chicken stir-fry avec Garlic Sauce et Ginger

Soak wood ear / black fungus mushrooms in warm water, then chop when soft.

• 1 lb chicken, butterflied in half, tenderized with back of knife, sliced into thin strips
• 3 T soy sauce
• 2 T Shaoxing wine
• 2 T starch

Marinate chicken in the above ingredients.

May want to reduce the soy sauce a bit, watch the saltiness. Reduce the corn starch, too, for less of a thick gravy consistency.

Start rice. Make 1 or 1 1/2 c.

Meanwhile, chop the veg:

• Green bell pepper
• Red bell pepper
• Green onions (sliced at an angle, separating green/white parts)
• Water chestnuts

Then make the sauce:

• 1 head garlic sliced thin (about 8 cloves)
• 2 tbsp ginger fresh, minced (about 1″)
• 3 tbsp cornstarch
• 2 tbsp sugar
• 2 tbsp sriracha (or to taste) (or chili/garlic sauce/paste)
• 2 tsp sesame oil
• 3 tbsp rice wine vinegar
• 2/3 cup soy sauce
• 1 cup broth

Garlic sauce:
Peel and thinly slice one small head of garlic (about 8 cloves) and add to a small bowl. Peel and mince the fresh ginger. Add to the bowl. Add the cornstarch, sugar, sriracha sauce, and sesame oil to the bowl. Stir to combine the ingredients into a paste. Creating this paste will prevent the cornstarch from making your sauce lumpy. Stir in the rice wine vinegar, soy sauce, and broth until the sauce is smooth. While you prepare and cook your vegetables, stir the sauce occasionally to keep it loose.

Final Steps

Stir-fry the chicken in some oil. Remove chicken when it’s mostly cooked, drain the wok, add more oil / garlic / ginger and stir-fry the veg and black fungus mushrooms.

About 5 minutes before the stir-fry is done, pour the garlic sauce into the pan. Cook at a medium-high heat until the sauce thickens. Sprinkle in a little MSG (optional).

Add the chicken. Garnish with green parts of the green onions.

Photo and cinematography by smboro

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