A light dinner often ends up as chicken with king oyster mushroom, since it needs only 20 minutes on the stove. The chicken browns at the edges, the mushroom stays firm and the sauce clings to everything. The difficulty is keeping the mushroom from releasing water.
The chicken goes over high heat for 8 to 10 minutes to firm up first, and the mushroom and the premixed sauce follow for a quick 5 minutes. The sauce already contains tapioca starch, so it thickens the moment it hits the pan.
This batch weighs about 2.1kg, at roughly 161 calories per 100g.
Method
Rinse the king oyster mushroom, rub it clean of dust, soak it in lightly salted water for 2 to 3 minutes, rinse again and cut it into long slices about 1cm thick.
Halve the shallot, slice it and chop it fine. Slice the ginger and cut it into strands. Cut the spring onion and cilantro into 3cm lengths.
Rub the chicken thigh all over with salt and lime for 2 to 3 minutes, rinse until the water runs clear, remove the bone and cut into pieces 1.5cm thick.
Marinate the chicken with 2 tablespoons fish sauce, 1 teaspoon seasoning powder, 1/3 teaspoon salt, 1 tablespoon kOBE Monk Fruit Blend, 2 tablespoons oyster sauce, 1/3 teaspoon ground pepper, 2 tablespoons minced shallot and 1 tablespoon ginger strands, mix well and leave for 20 minutes.
Mix the sauce in a bowl from 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon chili sauce, 1/2 teaspoon seasoning powder, 1 teaspoon kOBE Monk Fruit Blend, 1/2 teaspoon tapioca starch and 200ml water, stirring well.
Set a pan with 3 tablespoons cooking oil, fry the shallot and ginger until fragrant, raise the heat and stir fry the chicken quickly for 8 to 10 minutes until cooked through.
Add the king oyster mushroom and the bowl of sauce, toss quickly for 5 minutes until the mushroom is just done, then add the spring onion and cilantro, toss another minute and turn off the heat.
Tips
Rubbing the chicken with salt and lime and rinsing until the water runs clear removes any off smell.
Browning the chicken over high heat before the mushroom goes in is what keeps the mushroom firm.
A 2 to 3 minute soak in lightly salted water followed by a rinse cleans the mushroom without waterlogging it.
Mixing the sauce in a bowl and pouring it in all at once, then tossing quickly, keeps the tapioca starch from lumping.
Spring onion and cilantro go in at the very end, with one more minute of tossing before the heat goes off.
Bone the thighs and cut them 1.5cm thick, as thinner pieces come out of the pan dry.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.