Chicken & Fresh Shiitake Mushrooms Stir Fry

There are two special things about this stir fry.  Firstly, it is seasoned not by the ubiquitous soy sauce, or any sauce at all, just a little salt.  Secondly,  the aromatics are not blitzed in hot oil from the start but added a little later to gently infuse.  The result is a delicately flavoured dish where the star ingredients get to shine, being chicken tenderloins and fresh shiitake mushrooms.  Chicken tenderloins or the small strips of white meat from underneath the chicken breast are exceptionally tender and cook quickly in the wok without toughening up.  They are often sold separately in a package from supermarkets but if you can't find them, substitute with ordinary chicken breast.  Fresh, locally grown shiitake mushrooms are used for their meaty texture, subtle woody flavour and buttery mouthfeel. Oyster mushrooms also work for this recipe.

Serves 2

INGREDIENTS

• 300g / 10½oz chicken tenderloins or chicken breast
• 2 teaspoons Chinese Shaoxin wine
• 1 teaspoon sea salt
• a dash of white pepper
• 2 teaspoon cornflour
• 200g / 7oz fresh shiitake mushrooms
• 1-2 spring onions
• 2 thumb-size slices of fresh ginger
• 2-3 garlic cloves, sliced
• 3 tablespoons vegetable oil

METHOD

1. Slice chicken tenderloins with your knife slanting at a 45-degree angle against the grain into thin pieces.  Place in a bowl and marinade with wine, salt, white pepper and cornflour.  Add 1 tablespoon of water and mix well.
2. Slice spring onions into 4cm sections.  Keep the white and green parts separate.
3. Cut shiitake mushrooms into bite size pieces.
4. Heat a wok over medium high heat until very hot, then add 2 tablespoons oil and swirl to coat the surface.  Add the mushrooms and stir fry for a few minutes until they start to go soft and caramelised on the edges but not fully cooked.  Remove and set aside.
5. Reheat the wok on high and add the remaining tablespoon of oil.  Add the chicken.  Spread them out in a thin layer and let them fry for about 30 seconds or so until slightly golden on one side and half-cooked.  Add the ginger, garlic and white parts of the spring onions.  Toss everything together for 1 minute until the chicken pieces are cooked through.
6. Transfer mushrooms back to the wok and stir fry for a further 1 minute to combine.  Add 1 tablespoon of water if it appears to be dry.  Stir in green parts of spring onions.  Season with salt, to taste.  Serve hot with steamed rice.