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–+ servings

木耳海鮮菇炒雞柳

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main
Cuisine: Chinese
Servings: 4 people

Ingredients
 

Main Ingredients

  • 500 g chicken fillet (cut into pieces)
  • 400 g firm tofu (cut into small cubes)
  • 40 g Wood ear (rehydrated and chopped)
  • 100 g seafood mushroom (trimmed and separated)
  • 50 g onion (sliced)
  • 30 g Roasted Cashews
  • 1 pcs green onion (diced)
  • 1 pcs garlic (sliced)
  • 3 tbsp oil (divided use)

Chicken seasoning

  • 2 tsp sugar
  • 2 tsp salt
  • 1 tsp garlic powder
  • 0.5 tsp ground black pepper
  • 1 tsp oil
  • 2 tsp cornstarch
  • 1 tbsp water

Sauce mixture

  • 2 tbsp oyster sauce
  • 100 ml water
  • 1 tsp sugar
  • 1 tsp sesame oil

Starch mixture

  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions

  • Prep Ingredients: Soak Wood Ear Mushrooms until soft and cut into pieces. Trim Seafood Mushrooms, wash, and separate the strands. Cut Firm Tofu into small cubes. Slice onion and garlic; chop the scallion. Mix the Cornstarch Slurry ingredients in a bowl and set aside.
  • Marinate Chicken: Rinse and pat dry the chicken, cut into pieces. Add Marinade ingredients and toss well. Let sit for 15-20 minutes.
  • Pan-fry Chicken: Heat the wok over medium-high heat and add 1 tbsp oil. Add the chicken pieces and pan-fry until golden brown on both sides and cooked through. Remove and set aside.
  • Pan-fry Tofu: In the same wok, add another 1 tbsp oil. Add tofu cubes and pan-fry over medium-high heat until golden brown on both sides. Remove and set aside (frying separately keeps the tofu intact).
  • Stir-fry Aromatics: In the same wok, add 1 tbsp oil. Over medium-high heat, sauté garlic and onion until fragrant. Immediately add Wood Ear Mushrooms and Seafood Mushrooms. Stir-fry over high heat until soft and fragrant.
  • Braise: Add the cooked chicken and tofu back into the wok. Pour in the Sauce Mix and toss to combine. Turn to low heat, cover, and cook for 1-2 minutes to let flavors meld.
  • Thicken: Uncover and turn heat to high. Stir the Cornstarch Slurry again and pour it in. Stir quickly until the sauce thickens.
  • Finish: Before turning off the heat, add chopped scallions and Cashews. Toss briefly to mix and serve immediately.

Notes

Health Tip:
Both Wood Ear and Seafood Mushrooms are rich in dietary fiber, aiding digestion.
Cooking Tip: Frying the chicken and tofu separately ensures perfect texture for each ingredient and prevents the tofu from breaking apart.
Cashews: Add cashews at the very last second to keep them crunchy.