This simple Chinese mushroom chicken with spinach is very easy to make and perfect for a weekday lunch.

 

Stir-Fry Mushrooms with Chicken & Spinach

Simple steps to follow:

 

Stir-Fry Mushrooms with Chicken & Spinach

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Ingredients:

• Shimeji mushrooms – 1 packet
• Shiitake mushrooms – 5 mushrooms
• Chicken breast (cut into thin slice) – 80 grams
• Fried fish cake – 1 fish cake
• Spinach (cut into 3-4 inches) – 2 cups
• Garlic (mince) – 1 clove
• Vegetable oil – 1 tablespoon

Marinate

• Soy sauce – 1 1/2 teaspoons
• Shaoxing wine – 1 1/2 teaspoons
• Corn flour – 1 teaspoon

Seasoning

• Soy sauce – 2 teaspoons
• Dark soy sauce – 1 teaspoon
• Oyster sauce – 2 teaspoons
• Shaoxing wine – 2 teaspoons
• Chicken broth or water – 2 tablespoons

Thickening (mix together)

• Corn starch – 1 teaspoon
• Water – 2 teaspoons

 

Instructions: 

1. In a bowl, combine all the “marinate” ingredients and marinate the chicken breast. Set aside.

2. In a pot add water, and then bring water to a boil over high heat. Add the spinach and cook until bright green in color and crisp tender, about 1 minute.

3. Heat pan with 1 tablespoon of oil over medium-heat, add the garlic and chicken. Stir-fry until fragrant for about 1-2 minutes.

4. Add in the shimeji mushrooms, shiitake mushrooms and fried fish cake. Stir-fry everything together for about 3-4 minutes.

5. Stir in cooked spinach and allow it to simmer for 20 seconds and mix well.

6. Then add in the “seasoning” sauce into the chicken, mushrooms & spinach, stir-fry everything together for 10 seconds. Slowly drizzle over the “thickening” mixture and give it a quick stir to mix everything together for 20 seconds or until cook through. Dish up and transfer to a serving plate.

7. Serve with steamed rice.