Friday, February 18, 2011

筍子雲耳炒雞肉絲/Sautéed Shredded Chicken with Bamboo Shoots and Wood Ear Mushrooms

I haven’t cooked this dish for so long so I decided to make it for dinner tonight.  I served it on top of rice and the whole meal only took me 20 minutes to cook.  My husband and I loved it.  The bamboo shoots absorb the fragrance and flavors and pair nicely with chicken.  Wood ear mushrooms and bamboo shoots have a unique texture and flavor all of their own making the variety of textures in this dish extraordinary.

Bamboo shoots are an extremely rich source of fiber said to do wonders for cholesterol and help in averting the risk of colon cancer. The best thing that I like about them are their low calorie content making it a huge hit with health freaks and weight watchers like myself. Bamboo shoots are rich in vitamin C, vitamin E, vitamin B6, thiamine, phosphorus, zinc, copper, manganese, protein, riboflavin, niacin and iron.


·      7 oz pre-steamed bamboo shoots
·      2 tbsp dried wood ear mushrooms
·      5 oz shredded chicken
·      1 tbsp chopped garlic
·      1 tsp cooking wine
·      ½ tsp salt
·      2½ tbsp olive oil

To marinate the chicken:

·      1 tsp Sesame Oil
·      1 tsp broad bean paste
·      1 tsp cornstarch water


1.     Marinate the chicken and soak the wood ears 10 - 15 minutes before cooking.  Make sure to wash wood ear clean after they are soaked.
2.     Cut the bamboo shoots into thin slices.
3.      In a nonstick medium saucepan or a wok, heat 1 tbsp oil over medium-high heat.  Add the marinated chicken to cook, until the chicken turns brown - about 6 - 7 minutes.  Transfer the chicken to a plate.  
4.     Wash the pan, and then heat 1 tbsp oil over medium-high heat.  Add chopped garlic to cook.  About 1 – 2 minutes, until you can smell the fragrances of garlic.  Add sliced bamboo shoots and wood ears to cook.  Keep stirring for about 4 minutes, add salt, and then add the cooked chicken.  Mix everything evenly.  Transfer to a serving plate, now you are done!

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