DOUBLE MUSHROOM CHICKEN
雙菇雞 ('seung gu gai')
About a pound of chicken de-boned cut into small chunks, rinsed, and mixed with beaten egg white and half a tablespoon of cornstarch.
Tree oyster and fresh champignon in equal measure, rinsed and trimmed, sliced thick, more than the amount of chicken. A little chopped yellow onion, somewhat more than that chopped bell pepper.
Very small amounts of garlic and ginger.
A tablespoon of oyster sauce.
A dash of soy sauce.
Pinch of sugar.
Oil.
Briefly gild the garlic and ginger, decant. Same with the onion and bell pepper. Do likewise with the mushroom. Now over high heat stirfry the chicken, splash with water or sherry, add the oyster and soy sauce, and throw in everything else. Stifry till mixed and turn out onto a plate.
From here: DOUBLE MUSHROON
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