Three Cup Chicken with King Oyster Mushrooms

Name: Three Cup Chicken with King Oyster Mushrooms
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 1 1/3 lbs bone-in chicken pieces (about 600g); 7 oz king oyster mushrooms (about 200g); 10 slices old ginger; 10 cloves garlic; 1 red chili pepper; 1 bunch Thai basil; 1 tablespoon vegetable oil; 2 tablespoons black sesame oil; 1 tablespoon soy sauce; 1 tablespoon vegetarian mushroom oyster sauce; 2 tablespoons rice wine; 1/4 cup water (about 60ml)

Feng Lin @cook_6821731

Three Cup Chicken is a classic Taiwanese dish. It features chicken stir-fried with black sesame oil and old ginger, with a key focus on the rich flavor of soy sauce. Garlic and Thai basil add extra aroma, making this a delicious Taiwanese-style Three Cup Chicken. In this version, king oyster mushrooms are added along with the chicken, providing more polysaccharides and fiber from the mushrooms, making the dish lighter, richer, and more layered in texture.

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Designated mushroom ingredients: shiitake, enoki, king oyster, beech, white beech, black pearl, shimeji, coral, white elf, lion's mane, maitake, button (white), straw, abalone mushrooms
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Feng Lin @cook_6821731

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Ingredients

20 minutes

Serves 4 servings

1 1/3 lbsbone-in chicken pieces (about 600g)
7 ozking oyster mushrooms (about 200g)
10 slicesold ginger
10 clovesgarlic
1red chili pepper
1 bunchThai basil
1 tablespoonvegetable oil
2 tablespoonsblack sesame oil
Seasonings
1 tablespoonsoy sauce
1 tablespoonvegetarian mushroom oyster sauce
2 tablespoonsrice wine
1/4 cupwater (about 60ml)

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Steps

20 minutes

1

Prepare and wash all ingredients.
2

Slice the ginger, cut the chili pepper on a bias, peel and lightly crush the garlic, pick the tender stems and leaves from the Thai basil, and cut the king oyster mushrooms into bite-sized pieces.
3

Heat a dry pan over medium-low heat and add the king oyster mushrooms.
4

Dry sauté until they release moisture, then continue cooking until the liquid evaporates and the mushrooms are lightly browned.
5

In the same pan over low heat, add the vegetable oil and place the chicken pieces skin-side down.
6

Pan-fry the chicken until both sides are lightly golden.
7

Add the ginger slices and stir-fry until fragrant.
8

Pour in the black sesame oil, then add the garlic and chili pepper. Stir-fry until aromatic.
9

Add the sautéed king oyster mushrooms and stir to combine.
10

Add the soy sauce and vegetarian mushroom oyster sauce. Stir to coat the ingredients and bring out the sauce aroma and color.
11

Pour in the rice wine and water. Simmer over low heat until the sauce is reduced by about 80%.
12

Add the Thai basil and stir-fry just until it turns bright green, then turn off the heat.
13

Transfer to a serving plate or bowl.