Ingredients

Check off ingredients as you go

Serves 4

• 500g (1 lb) boneless chicken thighs (parguit) or chicken breast
• 30g (1 oz) dried black mushrooms
• 175g (6 oz) sliced bamboo shoots
• 2 medium onions, thinly sliced
• 1 to 2cm (½ to ¾ inch) piece fresh ginger, minced (to taste)
• 4 tablespoons neutral oil (sunflower)
• 1 tablespoon sesame oil
• Salt, pepper

For the marinade

• 4 tablespoons soy sauce
• 1 tablespoon rice vinegar (or Mirin)
• 1 tablespoon oyster sauce substitute (or mushroom soy sauce)
• 1 tablespoon cornstarch diluted in 1 tablespoon water
• To serve
• handful of chopped cilantro or sliced scallions

If you change the number of serving, consider adjusting cooking times!

1. Cut the boneless chicken thighs into strips and marinate in a bowl with the cornstarch, soy sauce, rice vinegar, and oyster sauce substitute. Mix well to coat the chicken, then refrigerate for half an hour.

2. Soak the black mushrooms in warm water to rehydrate for about 20 minutes. Drain and cut into medium-sized strips. Slice the onions. Drain the bamboo shoots and rinse well.

3. In a very hot wok, add the 4 tablespoons of sunflower oil, then add the minced ginger. Stir-fry for 30 seconds before adding the sliced onion. Let it sweat, then add the chicken (reserving the marinade). Stir-fry over high heat for 3-4 minutes before adding the bamboo shoots and black mushrooms. Toss everything together and pour in the reserved marinade. Cover and continue cooking for 5 minutes, drizzle with sesame oil, and cook for another 1-2 minutes. Optionally garnish with chopped cilantro or sliced scallions.

Serve hot with stir-fried noodles with vegetables or white rice.