Chicken with Black Fungus and Wood Ear Mushrooms Recipe is a dish that beautifully combines flavors and textures in every bite. This stir-fry is not just a meal; it’s an exploration of Asian culinary delights right in your kitchen. The earthy taste of wood ear mushrooms and the unique texture of black fungus elevate the chicken to a whole new level, making it an exciting option for dinner.
If you’re looking for a dish that’s both satisfying and nutritious, look no further. This recipe is packed with protein and vitamins, thanks to the mushrooms, and it cooks up quickly for those busy weeknights. Plus, the vibrant colors make it a feast for the eyes as well.
Exploring the Flavors of Chicken Stir-Fry
Delving into the realm of Asian cuisine, the Chicken with Black Fungus and Wood Ear Mushrooms Recipe offers a delightful blend of tastes and textures. With tender chicken strips sautéed alongside the earthy black fungus and the unique wood ear mushrooms, each bite is a celebration of rich flavors. This dish not only satisfies the palate but also serves as a colorful centerpiece, making it perfect for any dining occasion.
The Role of Mushrooms in the Dish
Mushrooms add depth to this stir-fry, and both black fungus and wood ear mushrooms contribute distinct characteristics.
Black fungus, with its glossy appearance, provides a chewy texture that complements the tender chicken.
On the other hand, wood ear mushrooms offer a slightly crunchy bite, enhancing the overall mouthfeel of the meal. The combination of these two varieties creates a harmonious balance that elevates the dish.
Colorful Vegetables and Their Benefits
Bell peppers play a crucial role in not only adding vibrant color but also providing a sweet crunch that contrasts with the other ingredients.
Their freshness infuses the stir-fry with a burst of flavor, making each forkful appealing to the eye and the taste buds.
Incorporating a variety of colors in your dishes is a fantastic way to increase the nutritional value, and this stir-fry is no exception.
The Importance of Proper Cooking Techniques
A successful stir-fry hinges on mastering the art of high-heat cooking.
Starting with the aromatics, such as garlic and ginger, sets the foundation for a fragrant dish.
Adding the chicken and ensuring it cooks quickly over medium-high heat retains its juiciness, while the quick stir-frying of vegetables ensures they remain tender-crisp, preserving both flavor and nutrition.
Creating a Balanced Sauce
The sauce is where the magic happens, tying all the elements together.
A simple blend of soy sauce and oyster sauce provides a rich umami profile, while a touch of cornstarch thickens it to a desirable consistency.
This balance of flavors is essential, as it enhances the overall experience without overpowering the natural tastes of the chicken and mushrooms.
Serving Suggestions and Accompaniments
To round out the meal, serving the stir-fry accompanied by fluffy steamed rice is ideal.
The rice acts as a neutral base, soaking up the sauce and complementing the dish beautifully.
Garnishing with fresh green onions not only adds a pop of color but also infuses a hint of brightness, making the dish even more enticing.
Stir-Fried Chicken with Black Fungus and Wood Ear Mushrooms
This savory chicken stir-fry features tender chicken pieces sautéed with black fungus and wood ear mushrooms, creating a delicious harmony of flavors. The addition of fresh vegetables enhances the dish’s color and crunch, while a simple sauce ties everything together. Expect a rich umami taste profile with a hint of sweetness from the sauce.
Ingredients
- 500g chicken breast, sliced into thin strips
- 50g dried black fungus, soaked and sliced
- 50g dried wood ear mushrooms, soaked and sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Prepare the Mushrooms: Soak the dried black fungus and wood ear mushrooms in warm water until softened, then drain and slice them.
- Marinate the Chicken: In a bowl, mix the sliced chicken with 1 tablespoon of soy sauce and a pinch of salt. Let it sit for about 15 minutes.
- Stir-Fry the Aromatics: Heat the vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and ginger, sauté until fragrant.
- Cook the Chicken: Add the marinated chicken to the pan. Stir-fry until the chicken is cooked through and no longer pink, about 5-7 minutes.
- Add the Vegetables and Mushrooms: Incorporate the bell pepper, black fungus, and wood ear mushrooms into the pan. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
- Make the Sauce: Pour in the remaining soy sauce and oyster sauce. Stir well to combine, then add the cornstarch mixture to thicken the sauce. Cook for an additional minute.
- Serve: Garnish with chopped green onions and serve hot with steamed rice.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 300kcal
- Fat: 12g
- Protein: 30g
- Carbohydrates: 10g
