Ingredients

The following ingredients have 4 Servings
  • 15 oz skinless boneless chicken breast ((thinly sliced) (425g))
  • 1 parboiled (bamboo shoot or 1 can (12 oz/340g) bamboo shoots in water)
  • 2 tbsp vegetable oil
  • 2 cloves garlic ((minced))
  • 2 inch ginger ((peeled and minced))
  • 2 tbsp fermented black beans ((rinsed, drained, and minced))
  • 1 red chili ((seeds removed and minced))
  • 4 Chinese mushrooms ((rehydrated, stems removed, and thinly sliced))
  • ½ tsp salt ((or to taste))
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp Shao Hsing cooking wine
  • 1 tsp corn starch

Instruction

  • Combine chicken with soy sauce, rice wine, and corn starch in a bowl. Allow chicken to marinade in the refrigerator for 15 minutes.
  • Boil bamboo shoot for 10 minutes. Remove and drain. When cool enough to handle, cut into thin slices.
  • Heat up wok or large fry pan. Once wok is heated, add vegetable oil. Stir fry minced garlic, ginger, fermented black beans, and red chili for 2 minutes.
  • Add marinated chicken, mushrooms, and bamboo shoots. Stir to get ingredients well mixed. Add ¼ cup (60ml) water. Continue to stir for about 5 minutes until chicken and mushrooms are cooked through.
  • Black beans are salty. Add salt only if needed.
  • Turn off stove. Drizzle sesame oil over the chicken. Remove and serve immediately with steamed rice.