Stir-fried Chicken Thigh with Portobello Mushrooms and Black Truffle Sauce
ID: 2fac77a1...
This is a signature rice-pairing dish highly popular in Hong Kong-style cafes. Tender chicken thighs are pan-seared until golden brown, then stir-fried with juicy portobello mushrooms and fragrant black truffle sauce over high heat. The result is succulent chicken and savory mushrooms elevated by the luxurious aroma of black truffle—a multi-layered dish that is perfect with steamed rice.
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🍳 Cooking Flow
Debone and chop the chicken thighs, then marinate with oyster sauce, light soy sauce, salt, white pepper, Shaoxing wine, and cornstarch. Finish with a drizzle of peanut oil to lock in moisture. → Prepare the mushrooms by cutting them into chunks, slice the ginger, cut the scallions into sections, and slice the red bell pepper. → Heat the pan with oil, pan-sear the chicken over medium heat until both sides are golden brown. Add ginger slices to aromatically sauté, then remove and set aside. → Using the remaining chicken oil in the pan, stir-fry the mushrooms. Cover and braise over medium-low heat for about 1 minute until cooked, then season with a pinch of salt. → Add the chicken and red pepper back into the pan, drizzle cooking wine along the edge of the pan, stir in the black truffle sauce over high heat, then toss in the scallions, thicken with a light starch slurry, and finish with a drizzle of oil to enhance the 'wok hei' (breath of the wok) before serving.
Cooking Steps
Brief Cooking Order
Debone and chop the chicken thighs, then marinate with oyster sauce, light soy sauce, salt, white pepper, Shaoxing wine, and cornstarch. Finish with a drizzle of peanut oil to lock in moisture. → Prepare the mushrooms by cutting them into chunks, slice the ginger, cut the scallions into sections, and slice the red bell pepper. → Heat the pan with oil, pan-sear the chicken over medium heat until both sides are golden brown. Add ginger slices to aromatically sauté, then remove and set aside. → Using the remaining chicken oil in the pan, stir-fry the mushrooms. Cover and braise over medium-low heat for about 1 minute until cooked, then season with a pinch of salt. → Add the chicken and red pepper back into the pan, drizzle cooking wine along the edge of the pan, stir in the black truffle sauce over high heat, then toss in the scallions, thicken with a light starch slurry, and finish with a drizzle of oil to enhance the 'wok hei' (breath of the wok) before serving.
Introduction
This is a signature rice-pairing dish highly popular in Hong Kong-style cafes. Tender chicken thighs are pan-seared until golden brown, then stir-fried with juicy portobello mushrooms and fragrant black truffle sauce over high heat. The result is succulent chicken and savory mushrooms elevated by the luxurious aroma of black truffle—a multi-layered dish that is perfect with steamed rice.
Step 1
Process the chicken: Clean the chicken thighs, remove any remaining pin feathers or membranes, pat dry, and debone.
Step 2
Cut the chicken: Cut the deboned chicken into strips, then into uniform bite-sized pieces for even cooking and seasoning.
Step 3
Marinate: Place chicken in a bowl, add oyster sauce, salt, 1 tablespoon of light soy sauce, white pepper, and Shaoxing wine to remove gameyness. Add cornstarch and mix well. Finally, drizzle in peanut oil to lock in moisture and set aside.
Step 4
Prepare ingredients: Wash mushrooms and cut into quarters (halve if small); slice ginger; cut scallions into 2cm sections; slice red pepper.
Step 5
Pan-sear chicken: Heat the pan with oil. Once hot, add the marinated chicken, spread out, and cook over medium heat.
Ingredients List
Important Notes
When marinating the chicken, adding cornstarch makes the meat tender, and the final coating of oil seals in moisture, ensuring the chicken remains juicy and not dry. ✨
Pan-sear the chicken over medium heat. Avoid high heat, as it can burn the surface while leaving the inside raw. Shift the pan occasionally to ensure even cooking. ⚠️
Portobello mushrooms and chicken fat are a perfect match; using the rendered chicken fat to stir-fry the mushrooms allows them to absorb the meaty aroma, making them even more delicious. 💡
Portobello mushrooms are naturally rich in umami, so no extra seasonings besides salt are needed to preserve their fresh, natural sweetness. 🍳
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