Chinese Takeaway Chicken and Mushroom

Steps

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1. 1
   Cut the chicken breast into pieces, cutting against the grain. Pay attention to the grain direction of the chicken and adjust your cutting angle accordingly throughout to ensure you're always cutting across the grain.
   ▶ ≈0:06
2. 2
   Combine the chicken pieces in a bowl with salt, MSG, garlic powder, potato starch, and light soy sauce. Mix everything together thoroughly.
   ▶ ≈0:18
3. 3
   Refrigerate the marinated chicken for 20 minutes.
   ▶ ≈0:26
4. 4
   Heat oil in a wok or large pan. When the oil is hot, add the chicken and stir-fry until it browns.
   ▶ ≈0:50
5. 5
   Once the chicken has color, add onions, salt, and MSG. Continue stir-frying.
   ▶ ≈0:56
6. 6
   Add a generous amount of mushrooms and season with a pinch of salt and MSG. Keep stir-frying.
   ▶ ≈1:03
7. 7
   When the mushrooms begin to brown, add rehydrated garlic granules (or fresh garlic) and stir-fry for about 10 seconds.
   ▶ ≈1:24
8. 8
   Add water and simmer for 2 to 3 minutes to allow the mushrooms to cook through completely.
   ▶ ≈1:37
9. 9
   When the mushrooms are fully cooked, add light soy sauce and Chinese rice wine (if using). Add the wine near the end to preserve its flavor.
   ▶ ≈1:44
10. 10
    Taste the sauce and adjust seasoning as needed. It's better to season gradually and taste frequently rather than over-season.
    ▶ ≈1:56
11. 11
    Stir-fry for about 20 seconds, then add potato starch slurry to thicken the sauce. Pour in enough to make the sauce extra thick, as the mushrooms will release moisture.
    ▶ ≈2:02