Saucy, glazed soy chicken and mushrooms
Hi! I'm Jameson, traditional Chinese restaurant kid turned queer plant-forward food lover. I am so happy you are here and I hope you stay for some tea.
Jameson Hsu
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September 17, 2024
In a medium sized bowl, combine sauce ingredients: light soy sauce (4 Tbsp), dark soy sauce (1 ½ Tbsp), cane sugar (2 Tbsp), corn starch (1 Tbsp), toasted sesame oil (2 tsp), and water (½ cup).
In a heated wok or large pan, add neutral oil, coating all sides of the wok. Add in ginger (2 1-inch slices), baby spring onions (2 stalks), and garlic (2 cloves). Sauté until aromatic, for about 15 seconds.
Add in the soy meat (2 cups), allowing each side to become golden brown. Once golden on each side, remove everything from the wok and set aside.
Sauté shiitake mushrooms (½ cup) until each mushroom is lightly browned. Once there is some color on the mushrooms, toss back in the aromatics and soy meat.
Immediately add in half of the combined sauce, letting the sauce coat the sides of the pan to caramelize. Combine thoroughly.
Once the sauce is thoroughly mixed in, add the rest of the sauce in. Stir a few more times and remove from heat.
Top with black sesame oil (1 tsp) and serve!
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