Jiyou Jun Chao Ji (chicken Stir-fry With Mushrooms)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup chicken stock
• 1 1/2 tablespoons dry sherry
• 2 teaspoons cornstarch
• 1/2 teaspoon sugar
• 1/4 teaspoon rice vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 12 ounces boneless skinless chicken breasts, very thinly sliced
• 1 1/2 tablespoons cornstarch
• 1 tablespoon dry sherry
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 egg
• 3 cups peanut oil, for frying
• 12 ounces chanterelle mushrooms, thickly sliced
• 3 scallions, cut into 1/2 inch pieces
• 3 dried arbol chiles
• 1 garlic clove, minced
• 1 piece ginger, peeled thinly sliced (1 inch)
• 1/2 teaspoon toasted sesame oil
• cooked rice, for serving

Recipe

• 1 whisk together stock, sherry, cornstarch, sugar, vinegar, salt, and pepper in a small bowl and set aside.
• 2 in a medium bowl, toss together chicken, cornstarch, sherry, salt, pepper and egg . let sit for 30 minutes and then drain.
• 3 heat oil in a 14 inch flat-bottomed wok or high-sided skillet over medium-high heat until a deep-fry thermometer reads 300 degrees f. add chicken and fry, stirring gently and constantly, until it turns and is cooked through (45 seconds).
• 4 using a slotted spoon, transfer chicken to a large colander and set over a bowl to drain. heat oil to 350 degrees f. add chanterelles to oil and fry, stirring often, until barely soft (30 seconds). using a slotted spoon, transfer to colander with chicken to drain then set aside.
• 5 discard all but 1 tbsp oil and return wok to high heat. add scallions, chiles, garlic, and ginger and cook, stirring constantly, until fragrant (10 seconds).
• 6 add sauce and cook, stirring constantly, until thickened (20 seconds). return chicken and chanterelles to wok and toss with sauce until well coated.
• 7 transfer to a serving platter, drizzle with sesame oil, and serve with rice.