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This time-honored Chinese dish brings together juicy chicken chunks and flavorful mushrooms bathed in a deep black pepper gravy. The thick sauce wraps around each component with a smooth finish, while crisp veggies introduce natural sweetness that counters the warm kick from freshly crushed black peppercorns. Paired with fluffy jasmine rice, this meal creates a tempting scent that delivers genuine Chinese tastes right at home.
Getting that restaurant-quality taste depends on how you prep your ingredients and the order you cook them. Using chicken that's not cold from the fridge and making sure your wok is really hot will help you get that perfect brown exterior and tender inside.
Essential Elements
- Chicken breasts: Go for high-quality grade A that's the same thickness all over and has a vibrant pink hue
- Black peppercorns: Grab the tellicherry kind for deeper flavor notes
- Mushrooms: Look for sturdy shiitakes with plump caps
- Light soy sauce: Higher-end brands give you a cleaner flavor
- Oyster sauce: Pick conventional types containing genuine oyster extract
- Shaoxing wine: Mature Chinese wine made from rice
- Fresh aromatics: Complete garlic bulbs and snappy green onions
- Cooking oil: Options that work at high temps like grapeseed
Cooking Instructions
- Initial Tasks:
- Cut chicken diagonally against the grain into thin strips about 1/4 inch thick so it cooks evenly.
- Marinade Process:
- Combine cornstarch, salt and newly ground pepper in a container. Thoroughly coat chicken pieces and let sit for 5 minutes.
- Sauce Creation:
- Stir together soy sauce, oyster sauce, rice wine and honey until it looks shiny and consistent.
- Cooking Technique:
- Get your wok smoking hot. Pour in oil and cook chicken in small batches until almost fully cooked.
- Wrapping Up:
- Cook aromatics and mushrooms one after another. Add chicken back in, pour sauce over, and toss until everything's nicely coated.
- Last Touches:
- Sprinkle with fresh pepper and sliced green onions. Dish up while still hot with freshly made rice.
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Pairing Suggestions
Try adding some Thai chilies or Sichuan peppercorns if you want more kick. You can swap in shrimp or beef strips just fine. For folks who don't eat meat, firm tofu works great when pressed first. Throwing in extra veggies like snap peas or water chestnuts adds some nice texture and crunch.
Tasty Variations
Play around with Thai chilies or Sichuan peppercorns for extra punch. Switch chicken for shrimp or thin slices of beef flank. Make it veggie-friendly with pressed firm tofu instead. Toss in veggies like snap peas, baby corn, or water chestnuts, cutting them all the same size so they cook right.
Keeping Leftovers
Let everything cool down completely before putting in airtight containers. Put the sauce on the bottom. It'll stay good in the fridge for up to three days. If you want to freeze it, split into portions in freezer bags, push the air out, and lay them flat for up to two months. Don't forget to write the date and heating instructions. Thaw in your fridge and warm up in a hot wok with fresh toppings.You'll nail this dish by having everything prepped and ready before cooking. Line up your ingredients in the order you'll use them so the whole process goes smoothly and you get the best taste and texture.
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Common Questions
- → Can I swap the mushrooms for something else?
- Of course! Go with any mushroom type like shiitake or button, or even combine different kinds for richer taste.
- → Is this dish very spicy?
- It's got a robust black pepper taste, but isn't burning hot. You can tweak the pepper amount to suit what you like.
- → How do I make this gluten-free?
- Simply swap regular soy sauce and oyster sauce with gluten-free alternatives, and you're all set!
- → What should I pair this with?
- It works great with plain rice, any noodles, or try cauliflower rice for something lighter.
- → Can I prepare ingredients beforehand?
- For sure! Cut the chicken and prep your vegetables earlier. Store them separately until cooking time.