close up of Chinese Chicken with carrots and mushrooms
Recipes

Chinese Chicken with Carrots and Shiitake Mushrooms

When I wasthe chinese cookbook a kid, my stepfather used to cook Chinese food all the time.  And one of my favorite recipe’s was one he called “Chicken with fish sauce”.  But I never liked the name, so I have renamed it and adapted it to be my own.

This recipe was originally from the Craig Clairborne and Virginia Lee “The Chinese Cookbook”.

I have modified it a lot and made more sauce.  This dish goes great over rice!

Chinese Chicken with Carrots and Shiitake Mushrooms

Delicious spicy main dish that everyone will love - Christina Hills
Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: Chinese
Keyword: ginger,, spicy, chicken, carrots, mushrooms
Servings: 3 people

Ingredients

  • 2 lbs boneless chicken breasts no skin
  • 2 large carrots sliced in rounds (about 2 cups)
  • 12 dried shiitake mushroom
  • 1 can bamboo shoots (optional) (or 1 cup)
  • 2 whole red bell peppers
  • 4 tbsp fresh ginger thinly sliced in to dime sized pieces peel first
  • 2 tbsp egg whites from 1 egg
  • 2 tsp sugar
  • 1/4 tsp salt or to taste
  • 5 tsp corn starch (or arrowroot) for the chicken and later the sauce
  • 4 tbsp canola oil or any veg oil but not olive oil

Sauce

  • 4 tbsp chili paste with garlic (Szechwan paste) you can use Siracha sauce
  • 5 cloves whole garlic smashed
  • 5 tbsp light soy sauce
  • 2 tbsp dry sherry or shao hsing wine or marsala if you don't have dry sherry
  • 1/4 cup water + 3 tablespoons
  • 1 tsp sesame oil (optional) if you don't have it you can skip this

Instructions

  • Place the dried mushrooms into a bowl and add boiling water to cover and let stand for 15-30 min. Then drain and discard any tough stems, and cut the caps into shreds. Set aside in a bowl.
  • Combine the chili paste with garlic, the soy sauce, 1.5 teaspoons of sugar, the wine, and the 5 smashed fresh garlic cloves into a bowl and stir
  • Slice chicken breasts into thin slices and put into a mixing bowl
  • Beat the egg whites lightly, Add the egg white, salt, 1tsp sugar, and 2 tsp corn starch to the chicken and blend well. Refrigerate for at least 30 min
  • Cut up the carrots into thin rounds, set aside
  • Cut up the red bell peppers into strips, set aside
  • Before you start cooking make sure you have everything ready as the cooking part goes fast!
  • In a wok or large skillet head 2 tablespoons of the oil and when it's hot, add the chicken stirring constantly over high head to cook on all sides. Do not over cook, Remove chicken and set aside
  • Removed the smashed garlic from your sauce and add to the hot pan and cook the garlic for 2 min.
  • Add the carrots and the ginger pieces to the garlic in the pan and cook the carrots for a few min, then add the bell pepper, mushrooms, & bamboo shoots.
  • Add the chili paste sauce to the pan with 1/4 cup of water and stir. Then add the chicken to the pan.
  • In a small bowl, blend the remaining 3 teaspoons of cornstarch with 3 tablespoons of water and stir it to thicken in the pan. About 1 min more.
  • Remove from the pan to a dish and add the sesame oil

Notes

Recipe still under construction

This is the personal blog of Christina Hills. It is intended to document her personal life, so you might find many typos and incomplete articles. Browse this site as is. Christina Hills, is the creator of the Website Creation Workshop, blogs here about life and spirituality. She is a seeker of truth, follower of Jesus, and loves all things Divine