Recipe: Chicken with Three Mushrooms (Chinese)

CHICKEN WITH THREE MUSHROOMS

16 ounces skinless, boneless chicken breast
1/2 teaspoon salt
dash white pepper
1/4 cup plus 2 teaspoons cornstarch, divided use
8 ounces snow peas
2 cups reduced-sodium chicken broth
1/4 cup oyster sauce
1 teaspoon sugar
2 ounces shiitake mushrooms
2 ounces oyster mushrooms
2 ounces white mushrooms
2 tablespoons plus 2 teaspoons vegetable oil
2 teaspoons chopped fresh ginger
4 garlic cloves, minced
1/2 cup shredded green onions, white part only

Cut the chicken into 2-by-1/4 inch thin slices.

In a glass or plastic bowl, mix the salt, pepper and 2 teaspoons cornstarch. Stir in the chicken and set aside.

Remove the strings from the snow peas. Bring a small pot of water to a boil, place the snow peas in the water and return to boiling. Once the water begins boiling, remove pot from heat; drain. Immediately rinse with cold water until the peas are cold; drain.

In a small bowl, mix the chicken broth, the remaining 1/4 cup cornstarch, the oyster sauce and sugar.

Quickly rinse all the mushrooms with cold water and pat dry. Cut off and discard the stems. Cut the caps into three-fourths inch strips.

Heat a wok or nonstick pan over high heat. Add the vegetable oil and the chicken. Cook and stir until the chicken turns white, about one minute.

Add the ginger, garlic and mushrooms; stir and cook for one minute.

Add the chicken broth mixture and cook and stir until thickened.

Add the snow peas and stir for 30 seconds. Remove to a heated platter and garnish with the shredded green onions.

Makes 4 servings
Source: Everyday Chinese Cooking by Leeann and Katie Chin