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King Oyster Mushroom Chicken Stir-Fry | Crisp in 15 Minutes
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15 min
Quick
Gurkerl Küche
Zartes Hendl und aromatische Kräuterseitlinge, blitzschnell im heißen Wok mit Ingwer, Knoblauch und Jungzwiebeln pfannengerührt. Umhüllt von einer feinen Soja-Austernsauce und serviert auf duftendem Jasminreis – knackig, nussig und herbstlich gut!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions for about 12 minutes until done. Then keep warm (if needed in the oven at 60 °C top/bottom heat).
Pat the chicken breast dry and cut into bite-sized, thin strips. Clean the king oyster mushrooms and slice lengthwise into bite-sized pieces. Wash the spring onions and slice diagonally into rings, separating the white parts from the greens. Peel and finely chop or grate the ginger and garlic.
For the sauce, stir together the soy sauce, oyster sauce, sesame oil, cornstarch, and 3 tbsp cold water in a small bowl until smooth.
Chef's tip
High wok heat: For the typical wok flavour, sear the meat in batches over maximum heat so that it browns and stays juicy instead of releasing water.
Cleaning king oyster mushrooms properly: Do not wash mushrooms with water; instead, clean them dry using a brush or paper towel so that they brown nicely and turn golden in the wok.
45 min
Quick
