Ingredients:
Chicken (about 1 pound)
Shiitake mushrooms (as needed)
Wood ear mushrooms (as needed)
Scallions and ginger (as needed)
Seasonings (as needed)
- Soak the shiitake mushrooms and wood ear mushrooms in advance until fully rehydrated.
- Cut the chicken into small pieces to allow for better flavor absorption.
- Add 1/4 teaspoon of salt and 1/4 teaspoon of sugar to the chicken, then massage and mix well to allow the flavors to penetrate.
- Add half a tablespoon of cornstarch and mix well until evenly coated.
- Next, add one tablespoon of oyster sauce, one tablespoon of soy sauce, one tablespoon of cooking wine (Shaoxing wine), white scallion segments, and ginger slices; mix thoroughly by hand.
- Add the sliced shiitake mushrooms and wood ear mushrooms, and continue mixing for about 2 minutes.
- Finally, pour in three tablespoons of cooking oil to seal in the flavors, and stir until everything is evenly coated.
Marinate for at least 15 minutes. Arrange on a plate and sprinkle with strips
The sauce is incredibly fresh and sweet, and the meat is tender—perfect!
The chicken breast isn’t dry or tough at all
Tips:
- When arranging the chicken on the plate, avoid stacking the pieces; try to spread them out as flat as possible.
- Using an iron plate allows for better heat distribution.
- You can mix the red date strips directly into the marinade for deeper flavor infusion. Sprinkling them on top won’t infuse as much flavor, but it creates a wonderful aroma.
- Ensure thorough mixing during the coating process. You can also extend the marinating time; this method guarantees the meat won’t become dry or tough.
- Dried shiitake mushrooms and wood ear mushrooms are essential for the best flavor. (Fresh shiitake mushrooms significantly compromise the taste, and omitting the wood ear mushrooms also alters the flavor profile.)
- Be careful not to add too much salt.
