Recipe, tips & POV, about: Chicken with bamboo & mushrooms

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ci0emgfweaatqnuMy result!

Today recipe is my own personal addiction as an eater, cos that’s what I am and the cooking part is just a consequence. I still remember the first time I ate this meal, it was a nice winter day at the first and new chinese restaurant in town. I was 10-11 years old circa… Whatever’s whatever, after many years I decided last autumn to try the different recipes of it (cos yeah, there are!): the first time there was too much ginger, the second to much cornstarch but this third time it was perfectly balanced thanks to some tips.

My recipe is a proper one  for 2 humans (though, I am still single):

  • 200 gr chicken breast
  • 2 1/2 spoons of corn starch
  • 1 little onion
  • Soy sauce
  • 200 gr of local mushrooms (yeah, not the chinese ones)
  • 1 bamboo shoot/sprout
  • Ginger powder
  • 3 big glass of water
  • 1 spoon of soybean or sunflowers oil (to fry)
  1. Cut in stripes the bamboo shoot and the mushrooms (IMPORTANT TIPS #1*), boil the mushrooms for 8 minutes with 2 glass of water then add the bamboo… cooking all the contents together and in low heat.
  2. Cut the chicken breast in stripes (not too big or long) dust on it and mix some ginger powder (not too much) and 1/2 spoon of corn starch (TIPS #2).
  3. Cut the little onion and fry it for 2 minutes with a spoon of soybean or sunflower oil then add the chicken breast.
  4. Meanwhile dissolve and mix 2 spoons of corn starch and 5 spoons of soy sauce in 1 big glass of water (TIPS #3).
  5. When the mushrooms and bamboo pot is ready, eliminate the water in excess in your sink without remove the content from the pot.
  6. Is the chicken ready? Good, add it to the mushrooms and bamboo pot. Now pour the water mixed with the corn starch and add some ginger powder. Let it cook and mix for 2 minutes.

Done.

TIPS:

1# No one tells you that… the bamboo shoots are raw so you need to boil them or the stripes will result disgusting and hard to eat.

2# No one tells you that… to have a better result you need to dust 1/2 spoon of corn starch on the chicken and the ginger before cook it! It helps and will not make you use more than a spoon of  oil to fry.

3# This is the biggest advice. No one tells you that… the corn starch needs to dissolve in the water with the soy sauce. If you add it in the pot at the very end, mixing it with the mushrooms, bamboo and chicken, the corn starch will not dissolve and it will create many disgusting little balls which will ruin the recipe.