Stir-fried chicken & bamboo shoot

This recipe is adapted from Ching-He Huang’s Chinese food made easy. It is a very easy to cook dish and healthy too!

Serves 2

1 tbsp groundnut oil
2 garlic cloves, finely chopped
3 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and chopped
225g skinless chicken thighs, cut into thin strips
1 tbsp shaoxing rice wine
1 tbsp light soy sauce
1 tsp oyster sauce
a few pinches of five-spices powder
100g tinned bamboo shoots, drained and cut into strips
1/2 cucumber. Peeled and sliced lengthways using a potato peeler, slices deseeded

  1. Heat a wok over a high heat and add the groundnut oil. Add the garlic and mushrooms and stir-fry for a few seconds.
  2. Add the chicken thigh and, as the meat starts to cook, add the rice wine and stir-fry for 1 minute.
  3. Season with the light and oyster sauce and the five-spice powder and stir well.
  4. Add the bamboo shots and cucumber and stir well. Serve with steamed rice.

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