Stir-Fried Chicken With Mushrooms and Oyster Sauce Recipe
"This quick and simple stir-fry features both fresh and dried mushrooms for maximum flavor and texture, and chicken that's been water-velveted—an easy technique that guarantees tender, silky meat...."
INGREDIENTS
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For the Velveted Chicken:
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1 tablespoon egg white (see note)
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2 teaspoons cornstarch
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2 teaspoons Chinese rice wine or sake
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1/4 teaspoon kosher salt
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1/2 pound chicken breast, sliced 1/8 inch thick
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6 cups water
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1 teaspoon vegetable, canola, or peanut oil
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For Sauce and Stir-Fry:
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1 teaspoon cornstarch
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1 teaspoon sesame oil
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2 teaspoons oyster sauce
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1 teaspoon soy sauce
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1 medium clove garlic, finely minced
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2 tablespoons water
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2 tablespoons vegetable, canola, or peanut oil, divided
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1/2 pound mixed mushrooms, such as cremini, shiitake, enoki, and/or oyster, sliced about 1/4 inch thick
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1/4 cup dried wood ear mushroom, rehydrated in warm water for 15 minutes, then drained and large pieces halved (see note)
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Cooked white rice, for serving
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