Cantonese chicken with mushrooms is beautiful balance of flavor with loads of garlic and blend of sauces that makes this dish a perfect starter or main dish to pour over noodles or rice.
Side story that I wanted to share with you all, it’s too cute for me!
It’s amazing how kids learn as they grow up, isn’t it! I have been watching my daughter go from words like “eventan” (for elephant), “yaiyan” (for Lion), “momit” (for 1 minute) ..and now she says the full sentence with all the perfect pronunciations. Oh how I miss those days, her baby talks!
Now son has all those baby talks, baby words which is so damn cute. He loves to talk and keeps talking to everyone he comes across, be it my house help, the courier boy, or a stranger walking on the road. He just talks to all of them and he talks in baby language which most of the people don’t get the words he’s saying. They always look at my face expecting me to translate to them in the language they would understand. It’s like I have been the translator. 😀 😛
So today me and my daughter were having a conversation, I was explaining to her something, something very important and I wanted to make sure she listen to me and understand what I was saying. The little one was behind her and as I was talking, he went on for every sentence..”ya….ya…ya…ya…”. It was distracting but I was busy concentration on what I was saying so went on. Then suddenly he said, “yaaaa…essather” (translated to yeah exactly). I have no idea from where he caught that word, but it was very cute the way he said, and we both stopped our serious conversation and laughed out so loud.
End of cute story of my little son! 🙂
Cantonese Chicken with Mushrooms
Cantonese chicken with mushrooms is quick and easy to make weeknight dinner. It’s so delicious that you will find yourself making it more often. The flavor in Cantonese food is mainly imparted from the wonderful aromatic sauces like soy, fish sauce, oyster sauce and rice wine vinegar, strong flavored sesame oil gives a nice smoky flavor.
We all love Chinese Cuisine, be it Indo-Chinese or authentic Chinese food. Cantonese style is a very popular Chinese food which originated from Guangzhou Province. Cantonese food is very popular food among Chinese and all around the world. The flavor in Cantonese chicken is mainly imparted from the wonderful aromatic sauces like soy, fish sauce, oyster sauce and rice wine vinegar, strong flavored sesame oil gives a nice smoky flavor.
Cantonese chicken with mushrooms is a semi dry preparation I have for you guys today. A beautifully balance of flavor with loads of garlic and blend of sauces makes this dish a perfect starter or top it on plain boiled noodles and enjoy it. For authentic flavors use sesame oil, rice wine vinegar, soy, fish, oyster sauce. I have used button mushrooms here as I could not get hold of oyster mushroom.
Hungry for Chinese/Cantonese recipes?
Try these –
Cantonese Chicken with Mushrooms
- 250 grams boneless chicken
- 1 cup mushrooms use shiitake or oyster mushrooms
- 2 tablespoon sesame oil
- ½ cup white spring onions
- 1 bok choy chopped
- 8 garlic cloves crushed
- 1 teaspoon corn starch
- 1 tablespoon water
- 1 tablespoon low sodium light soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon brown sugar
- 2 teaspoon ground pepper
- Salt according to taste
- 1 tablespoons spring onion green
- Tossed sesame seeds for garnish
- Wash chicken pieces and chop into small cubes. Add little salt and a pinch of pepper powder, mix well and marinate it for at least 30 minutes inside fridge.
- Heat 2 tablespoon sesame oil in a wok. Add crushed and minced garlic cloves and sauté for a minute. Add chopped white spring onions and toss for 30 seconds. Next add chicken pieces and toss till chicken pieces turn white. Cover and cook for 5 minutes until chicken is half cooked.
- Add chopped mushrooms and boy choy, toss for a minute.
- Now in a small bowl mix all the sauces and whisk. Pour it into the wok. Cook on high flame for about 2 to 3 minutes.
- In another small bowl whisk corn starch in about 1 tablespoon water into lump free mix. Once chicken is fully cooked, add the corn starch water mix, stir well and let it cook for 1 minute.
- Remove from wok and transfer to a serving plate. Garnish with green spring onions, sesame seeds and serve hot with noodles.
“PIN IT” TO YOUR DINNER BOARD