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Chicken Hot Pot With Ginger, Green Onions And Mushrooms

stirfry - chicken, chicken - other

6 skinless boneless chicken thighs; (1-1/2 lb)
2 teaspoon cornstarch
1/4 teaspoon (each) salt and pepper
1 tablespoon vegetable oil
5 cup halved large button mushrooms; (12 oz)
1 onion; sliced
4 large cloves garlic; minced
1 tablespoon minced gingerroot
4 green onions; cut in 2-inch lengths
----SAUCE----
1/4 cup chicken stock
2 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon sherry; (optional)
1 teaspoon Dijon mustard

This recipe is inspired by the Singing Chicken Hot Pot dish, a popular mainstay in Chinese restaurants, where it is brought to the table bubbling hot - hence the name "Singing Chicken". Trim fat from chicken; cut into bite-size pieces. In bowl. combine cornstarch, salt and pepper; add chicken and stir to coat. Set aside. Sauce: In small bowl, whisk together chicken stock, soy sauce, oyster sauce, sherry (if using) and mustard; set aside. In wok, heat oil over medium-high heat; stir-fry chicken for about 6 minutes or until golden brown. Transfer to plate. Drain off all but 1 tbsp oil from wok. Add mushrooms, onion, garlic and ginger; stir-fry for 3 minutes or until mushrooms are golden. Return chicken to pan; mix in sauce. Reduce heat to medium; cover and cook for 3 minutes. Add green onions and mix well; cook over medium-high heat, uncovered, for 1 minute or until sauce is thickened.

Contributor: Canadian Living Magazine - October, 1998

Yield: 4 servings

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