Mushroom Chicken

Here's another recipe from Rasa Malaysia that I should try.


INGREDIENTS:

10 oz. boneless and skinless chicken breast (cut into cubes)
8 oz. zucchini (cut into pieces)
4 oz. mushroom (cut into halves)
1 teaspoon corn starch (to marinate the chicken)
1 teaspoon Shaoxing wine
2 tablespoons oil
4 slices peeled ginger

SAUCE:

1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
3 dashes white pepper powder
1/8 teaspoon sesame oil
Salt to taste
2 tablespoons water plus 1 teaspoon corn starch (to thicken the sauce)

METHOD:

Marinate the chicken with wine and corn starch. Set aside for 15 minutes. Mix the sauce ingredients and set aside.

Heat up a wok and add oil. Add ginger and saute until aromatic. Add chicken into the wok and stir until the chicken is half-cooked. Add mushrooms and zucchini into the wok and continue to stir-fry. Add the sauce into the wok and do a few quick stirs until the sauce nicely coat the chicken, mushrooms, and zucchini. Cook for 1 minute or until the chicken is cooked. Dish out and serve immediately.