姜葱冬菇鸡烩饭 Mushroom & Ginger Chicken Rice

Ingredients:

1 pc                Chicken Breast  (wash, pat dry & cut in pieces)
1 pkt               Fresh Shitake Mushroom
4 stalks          Scallions (cut into 2-inch sections)
2 inches         Fresh Ginger (sliced it)
3 tbsp            Grapeseed oil (one tablespoon for marinating chicken)
1/2 tbsp         Potato Flour or Corn Flour
1/8 tsp           Sesame Oil
1/4 tsp           Sugar
2 tbsp            Oyster Sauce (I replace with mushroom sauce)
1/2 tbsp         Shaoxing cooking wine
1 dash of white pepper powder
1/4 cup water
Salt to taste

Method:
Marinate the chicken with potato flour or corn flour and add one tablespoon of oil to seal in the juice of the chicken. Set aside for 15-20 minutes.

Heat up your wok and pour the remaining cooking oil into the wok. When the wok gets very hot and begins to smoke, add in the ginger & scallions to stir for a few seconds, then add the shitake mushroom and stir until thoroughly hot.

Add in the chicken and continue to stir well. Add some water & cover to cook for minutes.

When the chicken cook, add in the oyster sauce (I replace with mushroom sauce), sesame oil, cooking wine, white pepper, sugar, and toss the wok a few times.

Remove from heat and serve hot with steamed white rice.