Every once in a while, I just want to make a quick and easy meal. For me, it is something Chinese and something that can be easily stir-fried in less than 20 minutes top, from prep to plating on the table, and it has to be tasty, and cheap costing no more than $15 Australian Dollars for the fresh produce.
Use this recipe as a guide. You can use pork instead of chicken and your preferred Chinese greens; such as kailan or choy sum. You can use a carton chicken stock if you don’t have your own homemade stock. The rest of the ingredients are basic to any Chinese stir-fry dishes – ginger and garlic for flavours, and Chinese sauces for taste.
I have some leftover ingredients in the fridge. Sliced ginger and garlic, and homemade chicken stock from poaching a whole chicken wrapped in cling wrap from previous cooking. This comes in handy when I need them.
The only ingredients I need to buy from a supermarket is chicken and Chinese greens. I decided to buy 2 pieces of chicken breasts, which is less expensive than a chicken thigh. I am going to use half of it in this dish and keep the other half for another day’s cooking, but I will prepare and marinade the lot so I don’t have to do it twice.
For the Chinese greens, I was thinking of using “choy sum” in this chicken stir-fry, but something else caught my eyes as I was browsing the fresh vegetable section. I saw beautiful bunches of fresh garlic shoots and punnets of fresh black fungus. This was a rare find. I love eating garlic shoots for its flavour and black fungus for the texture. So I have a change of heart from the common standard “choy sum” to something more interesting and bought a bunch of garlic shoots and a punnet of fresh black fungus to go with my chicken stir-fry. This happens, right?
How to make chicken stir-fry with vegetables
- 1 chicken breast skinless and boneless (or chicken thigh, if you prefer)
- 3 cloves of garlic
- 1 thumb size fresh ginger
- 1 bunch of garlic shoots (or other Chinese green vegetables that you love to eat, such as kai-lan or choy sum)
- a punnet of fresh black fungus (or other types of fresh mushroom that you love to eat)
- 1 egg
- light soy
- dark soy
- oyster sauce
- sesame oil
- corn starch
- chicken stock
- Cut the chicken breast into thin slices. Then marinade with 1/2 tablespoon light soy, 1 teaspoon dark soy, 1/2 teaspoon sesame oil, 1 tablespoon cooking oil, 1 egg white, 1 tablespoon corn starch in a large bowl. Cover with cling wrap and refrigerate for 2 hours or overnight
- Remove the skin of ginger. Then slice thinly and set aside
- Remove the skin of garlic. Then slice thinly and set aside
- Rinse and wash the garlic shoots. Cut about 2-3 inches off the base and discard. Then cut the remaining garlic shoots into 3 inches section. Set aside
- Remove the fresh black fungus from its punnet and set aside
- Prepare the sauce in a bowl by mixing 1 tablespoon oyster sauce, 1 teaspoon dark soy, 1 teaspoon corn starch with 1/2 cup of chicken stock. Set aside
- Heat a cup of cooking oil in a hot wok or pan. Once the oil is hot, toss in marinated chicken slices. Spread them out and leave them undisturbed for 1 minute to brown. Then toss and stir-fry for 2-3 minutes until chicken is cooked. Lower heat. Remove chicken and set aside. Discard half of the oil, leaving enough oil to fry the garlic and ginger
- Toss the sliced ginger into the wok/pan first. Turn up the heat. Give it a quick stir-fry (less than a minute) before adding the sliced garlic. Stir-fry for 1-2 minutes. Be careful not to burn the garlic
- Add the garlic shoots. Stir-fry for 2-3 minutes until almost tender. Then add 1/2 cup of chicken stock to deglaze the bottom of the wok/pan and cook the vegetable
- Add black fungus or mushrooms. Give it a quick stir-fry to mix through with the rest of the ingredients. Then add the sauce mixture. Continue to stir-fry for 2 minutes
- Add the cooked chicken back into the wok/pan. Mix through and give a quick stir-fry for 1-2 minutes. Turn the heat off
- Remove and plate the dish