Velvet Style Chicken & Mushroom Stirfry

Ingredients

• 1 tablespoon egg white 

• 2 teaspoons cornstarch or arrowroot

• 2 teaspoons Chinese rice wine or sake

• 1/4 teaspoon kosher salt

• 1/2 pound chicken breast, sliced 1/8 inch thick

• 6 cups water

• 1 teaspoon avocado oil

For the Sauce and Stir-Fry:

• 1 teaspoon cornstarch or arrowroot

• 1 teaspoon sesame oil

• 2 teaspoons oyster sauce

• 1 teaspoon soy sauce or tamari

• 1 medium clove garlic, finely minced

• 2 tablespoons water

• 2 tablespoons avocado oil

• 1/2 pound mixed mushrooms, such as cremini, shiitake, enoki, and/or oyster, sliced about 1/4 inch thick

• 1/4 cup dried wood ear mushroom, rehydrated in warm water for 15 minutes, then drained and large pieces halved 

• you can even add broccoli blanched or green beans too.
  

• Cooked riced cauliflower or brown rice

• Directions

  1. For the Velveted Chicken: In a small bowl, thoroughly combine egg white, arrowroot starch, rice wine, and salt. Place chicken in a bowl and add starch mixture, tossing to combine. Refrigerate for 30 minutes.

  2. Fill a wok with water and bring to a boil, then add oil. Add chicken and, separating pieces with chopsticks or a spatula, cook until chicken is white outside but still raw within, about 40 seconds. Drain chicken in a colander and shake off excess water. Wipe wok clean and dry. 

      For Sauce and Stir-Fry:
  In a small bowl, mix together arrowroot starch, sesame oil, oyster sauce, soy sauce, garlic, and water. Heat 1 tablespoon oil in wok over high heat until smoking. Add fresh mixed mushrooms and season with salt. Cook, stirring and tossing, until mushrooms have released their water, about 3 minutes. Add rehydrated wood ear mushrooms and cook until mushrooms begin to brown, about 5 minutes. Transfer mushroom to a plate and wipe out wok.

  Heat remaining 1 tablespoon vegetable oil in wok over high heat until smoking. Add chicken and stir-fry until chicken is almost cooked through, about 2 minutes. Return mushrooms to wok and stir to combine with chicken. Stir sauce add to the wok, tossing, until sauce thickens, about 1 minute. Transfer to a platter and serve with cauliflower riced.

  
  

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