Stir-fried Chicken & Mushrooms with Teriyaki Sauce

Another staple dish in overseas Chinese/Japanese restaurants, no one can resist its beautiful light taste and a hint of aroma from wine and ginger. This dish should be modified from something original, be it teriyaki this cooking technique or the seasonings used in teriyaki, for me I primarily care if it tastes good or not. Obviously the Asian immigrants did a wonderful job!

Allow me to trail away and talk about a dog breed... 'Tong' dogs (or back translation Chinese dog). They are the most common mix-bred in Hongkong. It is just impossible to trace the origin as their ancestors were already mega-mixed, some look like miniature German Sherpard though. We had one and he was black. And it's easy to spot another 5 of these blackies wandering in a street because they didn't see as valueable breed and so got abandoned. Ironically, our dog had attracted countless people in the States, one guy even requested a puppy of him.

Classic is good, but sometimes, good is simply good, regardless.

Recipe of stir-fried chicken & 2 mushrooms with teriyaki (style) sauce

(for 2 persons... but Chinese usually make 2 or 3 dishes in one meal, so its portion is small)

for the chicken and mushrooms:

• 180 g chicken breast
• 1/4 tsp soy sauce
• 1/8 tsp white wine
• 1/8 tsp white sugar
• Shitaki mushroom (dried) 10 if small, 6 if big
• 10 button mushroom, cut in an half if they're big
• 1 slice of ginger
• 1 dash of white wine
• veg oil

for the sauce:

• 2 Tbsps soy sauce
• 1 Tbsp white wine
• 3/4 tsp white sugar
• 3/4 tsp brown sugar
• 1 slice of ginger

Steps:

1. Soak the dried Shitaki mushroom in lukewarm water for a few hours, soften. Place them in a pot and fill up with water, bring to boil, then simmer for 30 minutes. Drain, and squeeze out the water of the mushroom.
2. Cut the chicken to 3cm x 2 cm chunks, marinate with soy sauce, white wine and sugar for 30 minutes.
3. In a skillet drizzle some oil, saute the shitaki mushroom with a slice of ginger for 2 minute over medium-low heat, then add button mushroom and continue cooking for another minute. Raise the heat to medium, stir in chicken and dash in a bit of white wine, keep stir until the meat are evenly brown. Now add the sauce and another slice of ginger, continue cooking for a few minutes over medium-low heat until the meat is done. Taste and season.

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