How to make CHICKEN AND MUSHROOM

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

chicken

🥗Healthier: turkey

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a common thickening agent.

Heat olive oil in the pan until hot.

Add sliced onion to the hot oil and stir.

Add sliced mushroom and stir.

Add chicken to the pan and stir.

Season with 1/3 teaspoon salt, 1/3 teaspoon sugar, 1/3 teaspoon MSG, and 1/3 teaspoon chicken powder.

Add a few drops of light soy sauce and stir to prevent burning.

Add a bit of dark soy sauce for color and stir.

Add water to the pan, adjusting the amount based on desired gravy thickness.

Wait for the mixture to boil.

Add sliced cucumber to the boiling mixture.

Add 1 teaspoon of oyster sauce and a few drops of sesame oil.

Taste the mixture and adjust salt if necessary.

Wait for the mixture to boil again.

Mix potato starch with water to create a slurry.

Ensure the mixture is boiling before adding the potato starch slurry.

Stir quickly to thicken the gravy until desired consistency is reached.

Turn off the heat.

Add a few drops of cherry wine for flavor before serving.

Serve the chicken and mushroom with boiled rice, fried rice, or chips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens