• Rutabaga, Celery, Dill, & Smoked Chicken Soup
  • Matcha Whoopie Pies with Sakura Buttercream Filling
  • Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage
  • Mushroom Chicken Pie
  • Pistachio Wasabi Beets
  • Sichuan Chili Oil, and variety of cold-chicken-based lunches
  • Lemony Pea and Radish Salad with Mint
  • The Fort Greene
  • East African Sweet Pea Soup
  • Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies
  • Malaysian Chicken Satay
  • The Wildman’s iPhone App
  • Welsh Cakes with Dried Apricots and Candied Ginger
  • Farmhouse Pork with Black Beans and Green Peppers (and Trotter Gear)
  • Black Pepper Tofu with Pork
  • Peposo
  • Toasted Hazelnut Chai
  • Kentucky Coffee Spread
  • Banana Guacamole
  • Spicy Shrimp with Wine Rice
  • Double Ginger Chocolate Chunk Scones
  • Artichoke and Blood Orange Salad (with frisee, parsley, and cardamom)
  • Chevre Truffles
  • Clementine Sassafras Ice Cream
  • Jack is Closed (but you can vote for our pie on Sunday)
  • Our Wedding
  • Pecan Mole
  • Son-in-Law Eggs
  • Saffron Turmeric Cake with Meyer Lemon Sorbet, Argan Oil Whipped Cream, Almond Brittle, and Thyme
  • My Triumphant Return, with a Book Giveaway!

« | Main | »

Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage

I got the new Fuchsia Dunlop cookbook! Oh, come on, you know you’re jealous. It’s as delightful as the last few, but with more non-spicy recipes and simple home cooking. My celebrity crush on her remains undiminished.

As usual, even when testing a recipe from a new cookbook I couldn’t leave well enough alone. We made a larger batch, added the cabbage to increase the veg:meat ratio and the Sichuan peppercorn for a bit of tingle, increased the relative quantity of ginger, and made a few other tweaks here and there.

It feels a bit strange to stir-fry without any soy sauce at all, but I think that’s what allows all the flavors to come through so clearly and intensely, and the dish as a whole is wonderfully delicious.

Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage
(adapted from Every Grain of Rice by Fuchsia Dunlop)
3 skinless chicken breasts (~1.5 lbs without the bone), thinly sliced
~1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced
1 small head garlic (about 6 large cloves), thinly sliced
about the same quantity ginger, thinly sliced
1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~1/4″ thick pieces
safflower oil (or any other neutral oil with a high smoke point)
2 scallions, green part only, thinly sliced
1 tsp salt
more salt and freshly ground black pepper to taste
for the marinade
1 tsp salt
4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on)
4 tsp corn starch
1/2 tsp ground black pepper
1/2 tsp ground Sichuan peppercorn

1. Prep all ingredients as described above.

2. Stir the chicken in with the marinade ingredients and set aside.

3. Heat your wok, then swirl in some oil. Stir-fry the sliced mushrooms – forget everything you know about stir-frying in small batches and crowd the pan, letting the mushrooms wilt down as their moisture boils away until all their water is gone and they saute in the oil that remains. Remove the mushrooms from the wok and set aside.

4. Let the wok heat up again, and swirl in some more oil. Stir-fry the shredded cabbage (again, just let it fill the wok -you’re more wilting than frying it, and that’s okay) until slightly softened and reduced to about half its previous volume. Remove the cabbage from the wok and set aside.

5. Spread chicken out in wok, ideally in a single layer. Leave it alone until it’s nicely browned on the bottom. Patience, darlings, patience.

6. Once the chicken is seared on the bottom, stir in the sliced garlic and ginger, then stir-fry until the chicken is fully cooked.

7. Deglaze with a good splash of Shaoxing rice wine and scrape up all that tasty stuff from the bottom of the wok.

8. Stir the mushrooms and cabbage back in, along with the sliced scallion greens and the additional 1 tsp salt.

9. Season to taste. (I definitely like to add more black pepper at this point, at least.)

Post a comment

You can leave a response, or trackback from your own site.

One Response to “Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage”

  1. mild says:

    delicious and healthy.

Leave a Reply

February 2013
« Jan   Mar »