New recipes

Chinese crispy chicken with mushrooms and bamboo shoots recipe

Chinese crispy chicken with mushrooms and bamboo shoots recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken stir fry
  • Chinese chicken stir fry

Deep fried, crispy chicken strips are served with mushrooms and bamboo shoots to make this delicious Chinese takeaway at home. Serve with freshly cooked rice.

5 people made this

IngredientsServes: 3

  • 1 egg white
  • 1/4 teaspoon salt
  • 1 teaspoon cornflour
  • 1 clove garlic, finely chopped
  • 300g boneless, skinless chicken breasts, cut into strips
  • 250ml vegetable oil or peanut oil
  • 150g fresh mushrooms, sliced
  • 50g bamboo shoots, sliced into 2cm pieces
  • ground white pepper, to taste
  • 1/4 teaspoon salt
  • 2 teaspoons cornflour
  • 100ml chicken stock

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Mix egg white, 1/4 teaspoon salt, 1 teaspoon cornflour and garlic together in a large bowl; add chicken strips and toss to coat. Set chicken aside.
  2. Heat oil in wok over high heat. Add chicken strips and deep fry for 1 minute without stirring. Then stir and deep fry again for about 2 or 3 more minutes, or until golden and crispy. Remove chicken from wok with a slotted spoon and set on a plate lined with kitchen roll. Pour off excess oil from wok, reserving 2 tablespoons in pan for cooking mushrooms.
  3. Add mushroom slices and bamboo shoots into wok; stir fry for 1 or 2 minutes over medium-high heat.
  4. Mix 1/4 teaspoon salt, 2 teaspoons cornflour, white pepper and chicken stock together in a small bowl; pour into the wok and simmer for 2 minutes, or until sauce has thickened. Return the cooked chicken to the wok; stir to reheat.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Polynesian Chicken – A Retro Chinese Restaurant Dish

I know what you’re thinking. You’re thinking…what is Polynesian Chicken exactly?

To me, it was course #4 in the once famous “Polynesian Luau for 5” at the Holiday Inn Restaurant in Liberty, NY. The Luau served up a soup, a Pu Pu platter, and one dish per person, depending upon how many people were in your luau party.

And for five people? The addition of a big plate of Polynesian Chicken. ( In case you couldn’t tell already, a Holiday Inn luau was easily one of the highlights of many folks’ upstate New York vacationing experience.)

Step 2/3

  • 1 tbsp light soy sauce
  • 2 tbsp dark rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp sugar
  • 1 tbsp rice wine
  • 2 bowls (small)

For the sauce, add light soy sauce, dark rice vinegar, sesame oil, sugar, and rice wine to a small bowl and stir until combined. Mix remaining corn starch and water in a separate small bowl.

Instructions for how to cook Chinese braised bamboo shoots:

2. Turn on the instant pot, press the sauté button. Pour 1 tablespoon of sesame oil into the instant pot. Then, put the cut bamboo shoots.

3. After that, add 2 tablespoons of dark soy sauce, ½ teaspoon of garlic powder, 2 tablespoons of soy sauce, 2 tablespoons of brown sugar and ½ cup of water. Mix it well and make sure the bamboo shoots are covered with sauce.

4. Close the lid and vent. Push the manual button, adjust time to 5 minutes at high pressure and naturally release the pressure. When it is done, mix the bamboo shoots with sauce again. It's great to go with homemade chili oil if you like spicy food!

Enjoy this simple instant pot braised bamboo shoots recipe! Also, check out these authentic sesame oil chicken rice, sweet and sour pork and lo mein recipes.

You May Also Like These Chinese Recipes:

Subscribe Oh My Food Recipes to get our new recipes delivered straight to your inbox! Follow along on Facebook, Pinterest and Instagram for all the latest updates.

  • Use pork in the filling . If you’re thinking, are you kidding me? I’m not. The truth is, the original recipe uses two types of pork (raw ground pork and cha siu) and the amount is way more than the amount of chicken. The reason for this is very simple. It is like how you’d cook bing bread with chicken grease or fry potatoes in bacon fat. It makes things taste ten times better.
  • Use ground turkey that contains a high percentage of fat . Is it ironic that the chicken rolls don’t contain chicken? Of course you can use ground chicken instead, as long as you add some fatty pork, as well. If you don’t want to use pork, using fattier ground turkey definitely creates a better, tenderer, and juicier filling.
  • Use dried shiitake mushrooms in the filling . You don’t need a lot. A small amount goes a long way, and it helps create a concentrated umami flavor.
  • Use bamboo shoots in the filling . It creates a very nice crunch, a refreshing flavor to balance the meat, and even more umami flavor.
  • Add chicken broth to the filling . It won’t cause the filling to become watery, as long as you cook the filling long enough, add a cornstarch slurry in the end, and chill the filling in the fridge. This will help you create a very moist and juicy filling, while keeping the spring roll shells crispy and dry.

It know it might look different from the egg rolls you’re familiar with, but trust me, once you give this recipe a try, you will always want to cook egg rolls at home instead of ordering takeout.

We are owned by the community for you and everyone to enjoy and explore.

This week, we have fresh bamboo shoots from Blue Heron Farms arriving in the Produce Department, and you may find yourself wondering what to do with it! Or, maybe you’re looking at a big pile of bamboo shoots and you aren’t even sure what they are.

Bamboo shoots are young, edible parts of the bamboo plant that shoot up out of the ground in the same fashion as asparagus. While some bamboo varieties produce bitter, tough, and small quantities of shoots, other varieties, like the shoots you’ll find from Blue Heron Farms, are sweet, tender, and much more abundant.

You’re probably used to eating canned bamboo shoots, but nothing compares to the fresh stuff grown right here in Skagit Valley. So if you want to experiment with a new ingredient in your kitchen, check out these 10 recipes for enjoying fresh and locally-grown bamboo shoots, plus instructions on how to process them.

How to Prepare Bamboo Shoots

If you do a quick web search for how to prep bamboo shoots, you’ll get a lot of different results. You can choose the instructions that suit you and your timeframe best, but our Produce Manager likes these instructions from Harvest to Table:

  1. Bamboo shoots must be peeled of their brownish husk before eating. Use a knife to make a slit up the side of the shoot. Unwrap and discard the successive layers until you reach the pale edible core. Cut off and discard the pointed tip and fibrous base.
  2. Boiling: Place the shoot in a saucepan and cover with water and bring to a boil for 20 minutes change the water and simmer until the shoots are tender. (This procedure will remove the hydrocyanic acid that gives bamboo its bitter taste.)
  3. If the shoots are still bitter, boil again in freshwater for 5 minutes and repeat until they have a more subtle flavor.

Shrimp-and-Pork Dumplings with Bamboo Shoots

When they’re finely diced, bamboo shoots add the perfect bit of crunch to steamed or boiled dumplings.

Serve these up with some spicy chile sauce and a light side salad or edamame.


  • 10 ounces shelled, deveined medium shrimp, cut into 1/3-inch dice
  • 2 ounces ground pork ( 1/4 cup)
  • 1/4 cup finely diced bamboo shoots
  • 2 teaspoons canola oil
  • 1 1/2 teaspoons toasted sesame oil
  • 1 teaspoon salt
  • Pinch of freshly ground white pepper
  • One 12-ounce package wonton wrappers
  • Cornstarch, for dusting
  • Soy sauce and Chinese chile sauce, for serving


  1. In a medium bowl, mix the diced shrimp with the pork, bamboo shoots, canola oil, sesame oil, salt and white pepper.
  2. Work with a few wonton wrappers at a time: Brush the edges of each wrapper with water. Spoon a scant tablespoon of the filling into the center of each wrapper and fold the dough over to form triangles. Press the edges to seal. Place the dumplings on a cornstarch-dusted baking sheet. Keep the finished dumplings covered with a lightly dampened towel while you work.
  3. Bring a large pot of salted water to a boil. Add the dumplings and boil until tender and cooked through, about 5 minutes. Drain the dumplings well and serve with soy sauce and chile sauce.

Hot-and-Sour Soup

If you want to try making your favorite takeout hot and sour soup at home, check out this recipe that features tofu, pork loin, bamboo shoots, and cloud ear mushrooms.


  • 1/2 lb. Chinese fresh bean curd or medium-firm tofu, drained
  • 2 tbsp. dried cloud ear mushrooms
  • 1 oz. (about 35) dried tiger lily buds
  • 4 oz. boneless pork loin, thinly sliced crosswise, then cut into strips less than 1/8 inch thick
  • 1 tbsp. peanut oil
  • Kosher salt
  • 1/4 cup cornstarch
  • 4 cups Chinese Chicken Broth (do not degrease) or lower-salt chicken broth more as needed
  • 1 1/2-inch-thick slice fresh ginger, peeled and lightly smashed
  • 3 tbsp. canned shredded Sichuan preserved vegetable, drained
  • 1/3 cup fresh or canned bamboo shoots, rinsed
  • 2 tbsp. plus 1 tsp. Hot Pepper Oil more to taste
  • 1/2 cup plus 1 tbsp. Chinese red rice vinegar or 6 tbsp. good-quality red wine vinegar more to taste
  • 3 large eggs, lightly beaten
  • 2 tbsp. double dark soy sauce
  • 2 tbsp. Asian sesame oil
  • 1 medium scallion, thinly sliced on the diagonal


  1. Put the bean curd in a zip-top freezer bag and freeze for 24 hours. Thaw at room temperature until soft enough to slice, about 1 hour, and then cut into 3×1/4-inch strips set aside.
  2. Put the cloud ears and lily buds in separate bowls, cover each with hot water, and soak until soft, 20 to 30 minutes. Keeping them separate, drain the cloud ears and lily buds, rinse well with cool water, and drain again. Break the cloud ears into small pieces set aside. Remove the hard stem ends from the buds, halve crosswise, and set aside.
  3. In another small bowl, whisk the cornstarch with 3 Tbs. water until smooth set aside.
  4. Put the broth and 1 cup water in a 4-quart saucepan, cover, and bring to a boil. Uncover and stir in the ginger and preserved vegetable. Return to a boil and cook, uncovered, for 2 minutes. Stir in the lily buds and cloud ears, return to a boil, and cook for 1 minute. Stir in the bean curd, bamboo shoots, and hot pepper oil. Return to a boil and cook for 2 minutes. Add the pork and any juice from the bowl, return to a boil, and cook just until the pork turns white, 1 to 2 minutes. Stir in the vinegar.
  5. Stir the cornstarch mixture to loosen it and then, using a ladle, stir the soup in one direction while you pour in the cornstarch mixture. Stir until the soup thickens and returns to a boil, about 2 minutes. Add the eggs in the same way. The soup will be thick and opaque. Stir in the soy sauce and sesame oil, and remove from the heat. Season to taste with more hot pepper oil or vinegar to achieve a hot and sour balance that you like. Serve garnished with the scallions.

Vegan Ramen with Miso Shittake Broth

Add a little extra crunch to this vegan ramen by topping it off with some fresh bamboo shoots!


For the Broth

  • 1 large onion-diced
  • 2 smashed garlic cloves
  • 1–2 tbsp. olive oil
  • 4 cups veggie stock
  • 4 cups of water
  • 1/2 cup dried Shiitake Mushrooms, broken into small pieces
  • 1 sheet Kombu seaweed
  • 1/8 cup mirin
  • 1–2 tbsp. white miso paste
  • pepper to taste
  • for spicy, add sriracha to taste, or hot chili oil

For the Ramen

  • 6– 8 ounces Ramen Noodles
  • 8 ounces Cubed Crispy Tofu
  • Optional veggies: Steamed or sauteed bok choy, fresh spinach, shredded carrots or cabbage, roasted winter squash, roasted cauliflower, roasted carrots, roasted sweet potato, sauteed mushrooms, smoked mushrooms, baby corn, Bamboo shoots, Enoki mushrooms, Kimchi, Soft boiled eggs (obviously not vegan) daikon radish, pickled radish, fresh herbs.
  • Garnishes: scallions, Furikake or toasted sesame seeds, sriracha and sesame oil


  1. Over medium-high heat, saute the onion in 1 tablespoon oil until tender about 3 minutes. Turn heat to medium, add the samashed galric cloves and continue cook onions until they are deeply golden brown. Add the veggie stock, water, dried shiitakes, sheet of kombu ( rinsed) and mirin. Bring to a Simmer.
  2. Simmer for 25-30 minutes uncovered on med heat, then remove the Kombu. Add miso, and pepper to taste. Adjust salt to your liking (feel free to add salt, soy or more miso). Keep warm.
  3. Cook the ramen noodles.
  4. Prep other veggies and toppings.

Braised Bamboo Shoots and Chicken Soup

Sometimes a simple recipe is best when you’re exploring a new ingredient in the kitchen. This video includes a recipe for braised bamboo shoots and a simple chicken and bamboo shoot soup that is a good introductory to this ingredient.

Asian Meatballs and Fried Rice

You’re familiar with Italian meatballs, but what about the Asian variety? Featuring ingredients like soy sauce, black bean sauce, ginger, water chestnuts, and bamboo shoots, this meatball is a departure from the traditional but is a unique way to enjoy Asian-inspired flavors.


  • 1 pound ground pork
  • 1 small onion, grated
  • 1 egg
  • 5 garlic cloves, minced and divided
  • 2 tsp. fresh ginger
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 1/2 tsp. red pepper flakes
  • 4 tbsp. plus 2 teaspoons soy sauce
  • 1/2 cup panko bread crumbs
  • 2 tbsp. honey
  • 4 tbsp. black bean sauce with garlic
  • pinch of cornstarch
  • pinch of powdered ginger
  • 2 cups jasmine rice, cooked
  • 1 tsp. canola oil
  • 1/4 cup shredded carrots
  • 4 green onions, chopped
  • 1 small can water chestnuts
  • 1 cup fresh bamboo shoots, or 1 small can
  • 1/4 cup roasted peanuts
  • 3 tbsp. pad thai sauce


  1. Preheat oven to 400 F.
  2. Combine pork, egg, grated onion, 3 garlic cloves, fresh ginger, salt, black pepper, red pepper flakes, 2 teaspoons soy sauce, and panko bread crumbs in a medium bowl. Mix well and form about 1-2 inch meatballs.
  3. Heat canola oil in a large skillet and brown meatballs on all sides. Do not cook all the way, just get them nice and browned. Then place on a greased baking sheet and bake in oven for about 15 minutes.
  4. Drain most of oil off of skillet, but leave just a bit. Combine honey, black bean garlic sauce, corn starch, powdered ginger, and 4 tablespoons of soy sauce in a small bowl. Add to skillet under medium heat and cook until it bubbles and slightly thickens. Pour mixture over meatballs and coat well.
  5. Drain most of oil off of skillet, but leave just a bit. Combine honey, black bean garlic sauce, corn starch, powdered ginger, and 4 tablespoons of soy sauce in a small bowl. Add to skillet under medium heat and cook until it bubbles and slightly thickens. Pour mixture over meatballs and coat well. Serve meatballs on top of rice.

Thai Red Curry with Chicken, Red Peppers and Bamboo Shoots

Bamboo shoots lend themselves well to a variety of different stews, soups, and curries.

This red curry features bell peppers, onions, and bamboo shoots, but celery, carrots, and potatoes would also work well.


  • 1 tbsp.vegetable oil
  • 1/2 red onion, thinly sliced
  • 2 tbsp. store-bought red curry paste
  • One 13 1/2-ounce can coconut milk, well shaken
  • 8 oz boneless skinless chicken breasts, thinly sliced
  • 1 large red bell pepper, cored and chopped into 1-inch pieces
  • 1 cup fresh bamboo shoots or 8oz. can
  • 2 tbsp. fish sauce
  • 1 tbsp. freshly squeezed lime juice
  • Lime wedges, for serving


  1. Heat the oil in a large skillet over moderately high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add the curry paste and 1/2 cup of the coconut milk and bring to a simmer, stirring until the curry paste has completely dissolved.
  2. Add the rest of the coconut milk and bring to a simmer. Add the chicken, bell pepper and bamboo shoots and simmer, stirring occasionally, until the chicken is tender and cooked through, about 10 minutes. Stir in the fish sauce and lime juice.
  3. Serve with rice and lime wedges on the side.

Seasonal Salad With Bamboo

A simple salad is always a good way to enjoy fresh, local food.

This salad had just a few ingredients, allowing the flavors of the sweet peas, kale raab, and bamboo shoots really stand out.


For the Dressing

  • 1/4 cup soy sauce
  • 1/8 cup rice vinegar
  • 1 tbsp. canola oil
  • Mix soy and vinegar together, then slowly whisk in oil. Set aside.

For the Salad

  • 4 ounces young sweet onion, thickly sliced
  • 16 sugar snap peas
  • 1/2 bunch kale raab or young beet or turnip greens
  • 1/2 head green lettuce, romaine or butter, plus enough seasonal local salad mix for 4 portions
  • 2 ounces boiled bamboo shoot tender tips, thinly sliced
  • Handful of frikeh (roasted green wheat), optional garnish


  1. Soak the sliced onion in water for 5 minutes and drain.
  2. Steam the peas and greens for 1 minute and cool.
  3. Wash lettuce and salad mix and drain. Hand cut the lettuce into strips. Combine the lettuce, salad mix, cooled blanched greens, and onion, then give the dressing a few whisks and toss it with the salad before plating.
  4. Top with tender bamboo tips and garnish with frikeh if available.

Sesame Chicken

Sesame chicken is a great recipe to keep on hand because it’s easy to customize with whatever fresh veggies you have on hand.

Here, snow peas, bamboo shoots, and water chestnuts add a crunchy bite to complement the moist, flavorful chicken.


  • 1/4 cup soy sauce
  • 2 tbsp. Chinese cooking wine
  • 2 tsp. cornstarch
  • 1 tsp. sugar
  • 1 pound boneless, skinless chicken thighs, sliced 1/2 inch thick
  • 2 tbsp. peanut oil
  • 4 cloves garlic, minced (2 tablespoons)
  • 2 tbsp. ginger, minced
  • 1 tsp. chili paste
  • 6 oz. snow peas, trimmed
  • 1 cup bamboo shoots or 8-oz. can
  • 8 oz. water chestnuts, halved
  • 3 scallions, thinly sliced on the bias
  • 3 tbsp. sesame seeds, toasted
  • 2 tsp. sesame oil


  1. In a bowl, combine soy sauce, cooking wine, cornstarch, and sugar. Stir in chicken and marinate for 15 minutes.
  2. Place wok over high heat. When wok smokes, add peanut oil. When oil shimmers, add garlic and ginger and cook for 10 seconds.
  3. Remove chicken from marinade. Reserve marinade and add chicken to wok. Cook, stirring occasionally until chicken is browned in places and just cooked through, about 3 minutes.
  4. Stir in chili paste and snow peas and cook 2 minutes more, or until snow peas are shiny and bright green.
  5. Stir in bamboo shoots and water chestnuts and continue cooking until they are heated through about one minute.
  6. Remove from heat, stir in scallions, sesame seeds, and sesame oil and serve immediately.

Panang Chicken Curry

Here’s another curry recipe that incorporates crunchy bamboo shoots into the mix.


  • 6 cups full-fat coconut milk, with 3 tablespoons of the cream separated out
  • 4 tbsp. Panang curry paste
  • 1/2 cup brown onion, sliced thin
  • 4 makrut lime leaves, fine chiffonade
  • 1 1/2 to 2 pounds chicken breast, sliced thin
  • 1/2 tbsp. tamarind paste
  • 2 tsp. fish sauce
  • 1 tsp. sugar
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced into 1/4-inch rounds
  • 1 cup bamboo shoots, sliced
  • 1/2 cup Thai sweet basil leaves, roughly chopped


  1. In a heavy-bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
  2. Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
  3. Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.

Baked Tofu and Vegetable Egg Rolls

Here’s another takeout staple that you should try making at home: eggrolls!

These baked eggrolls are definitely healthier than their deep-fried counterpart, and the addition of tofu provides them with more protein than vegetables alone.


  • 1 ounce dried shiitake mushrooms
  • Boiling water for soaking the mushrooms
  • 1 (6-oz) package baked (pressed) tofu, shredded or julienned
  • 4 celery stalks, shredded or finely diced
  • 1 medium carrot, shredded
  • 1 cup of fresh bamboo shoots or 8-ounce can, thinly sliced
  • 4 scallions, white and light green parts only, thinly sliced
  • 2 tbsp. peanut oil, plus more for brushing
  • 2 tbsp. hoisin sauce
  • 1 tbsp. soy sauce
  • 1 tbsp. unseasoned rice vinegar
  • 1 tsp. toasted sesame oil
  • Salt, to taste
  • Crushed red chile flakes, to taste
  • 1 tbsp. cornstarch
  • 3 tbsp. cold water
  • about 30 egg roll wrappers
  • Water for sealing the rolls


  1. Place mushrooms in a small heatproof bowl. Pour over enough boiling water to cover, and let soak for 15 to 30 minutes. Remove the mushrooms from the water and squeeze dry, then thinly slice. Reserve 1/2 cup of the mushroom soaking liquid.
  2. Heat oil in a wok or large skillet over medium-high heat. When you start to see wisps of smoke, add the tofu, celery, carrots, bamboo shoots, scallions, and a pinch of salt. Stir-fry for 3 to 5 minutes, or until the mixture is fragrant and the vegetables are beginning to soften.
  3. Add the mushrooms, reserved mushroom soaking liquid, hoisin sauce, soy sauce, vinegar, sesame oil, salt, and chili flakes, and cook for another 1 to 2 minutes, or just until the liquid is bubbling. Whisk together the cornstarch and water to form a slurry, then stir the slurry into the filling mixture. Cook for another 30 seconds to a minute, or just until the sauce thickens and there is no more liquid bubbling in the pan. Remove the filling from the heat and let cool completely.
  4. Preheat the oven to 400º F, and lightly grease a baking sheet. Remove the wrappers from their packaging and place under a clean kitchen towel. Drain off any excess liquid from the cooled filling. Working one at a time, remove a wrapper from under the towel, place about 2 tablespoons of filling in the middle, and roll the wrapper around the filling, folding in the sides as you go. Use your finger to dab a little bit of water on the pointed end of the wrapper before you finish rolling, to seal the egg roll closed. As you finish rolling the egg rolls, place them under plastic wrap or another clean kitchen towel to keep them from drying out.
  5. Lay the egg rolls on the baking sheet, seam-side down, and brush the tops with peanut oil. Bake for 10 to 15 minutes, or until starting to brown on top flip the rolls over, brush the other side of each roll with peanut oil, and bake for another 10 to 15 minutes, or until golden and crisp on both sides. Remove from the oven and let cool for about 5 minutes before serving.
  6. You can freeze the cooked, cooled egg rolls for up to a month. Just lay them out in a single layer on a baking sheet and place in the freezer until frozen solid, then transfer to a zip-top bag. Reheat the frozen egg rolls in a 350º F oven.
By: Leigha

Leigha is the Marketing Assistant at the Skagit Valley Food Co-op.

Chinese New Year Sweet Treats! (Tim Gok)

  • One whole fish – Rock cod or similar white fish
  • Cut of the head and tail, backbone and sides bones.
  • Make criss-cross cuts on the meat side of the fish.
  • Preheat the oil until very hot, 390 degrees F
  • Coat cornstarch on the fish evenly.
  • Hold two sides of the fish and gently lower fish into the oil, deep fry the fish until the skin is golden and crispy.

Mix SAUCE ingredients and pour the sauce on top of the fish. Serve immediately

Chicken Chow Mein with Fried Noodles: Recipe Instructions

These Chinese wide egg noodles were the closest thing I could find in our local Asian grocery store to the fresh noodles we used to fry in the restaurant years ago. The noodles were generally wider and without any color, but these worked out just fine. You can also buy egg roll skins and cut them into strips to make the crispy fried noodles.

Heat your oil to 400 degrees in a deep medium pot. Break up the noodles with your fingers and drop them in the oil a handful at a time.

Use a pair of heatproof chopsticks or a long fork to break up the noodles and prevent them from sticking together. Fry until golden brown. You can see from the picture why I said to use a deep pot.

The pot has about 2 inches of oil in it, but once the noodles went in, the oil bubbles up almost to the top of the pot. Be careful when frying like this and start with a small batch until you get a “feel”for it. Safety first – always.

You may need to flip/move the noodles so they brown evenly. Drain on a paper towel and let cool. Repeat until all noodles are done and set aside. These crispy freshly fried noodles are addictive so make enough to snack on while you’re cooking or you won’t have any left for the dish!

Better yet, if you’re going retro and making this dish, then serve a bowlful of these with some duck sauce (sweet plum sauce) as an appetizer or starter like all Chinese restaurants used to do. Better yet, try our recipes for restaurant style duck sauce and Chinese Hot mustard.

In a medium bowl, marinate the chicken with the soy sauce, sesame oil, cornstarch . Set aside while you prepare the other ingredients.

When you’re ready to cook, place a wok over high heat. Add a tablespoon of oil and sear the chicken.

Remove from the wok and set aside. Add the onions and garlic to the wok and stir-fry for 30 seconds.

Then add the celery and fresh shiitake mushrooms. Stir-fry for another minute.

After stir-frying for about 30 seconds, add the seared chicken, chicken stock , salt, sugar, pepper, and bean sprouts. Stir-fry until the mixture comes to a boil.

Gradually stir in the cornstarch slurry until the sauce is thick enough to coat a spoon. If you like more sauce, you can add more chicken stock and re-season. Serve over rice. Top the dish with a generous handful of fried noodles and enjoy.

Nothin’ like classic American Chinese takeout food at home!

Looking for more authentic recipes? Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube!

Chicken with Baby Bok Choy and Mushrooms

Am I the only one who thinks little vegetables are cute?

I’ve been coveting all the adorable baby bok choy recipes I’ve seen popping up in Pinterest, so when I saw some baby bok choy at the farmer’s market a couple weeks ago I couldn’t help myself! They were just so little and darling!

I got a few, plus a couple clusters of fresh oyster mushrooms, and envisioned cooking them with a thickened brothy ginger-garlic sauce, chicken, and cashews, served over rice.

But why make regular rice when you can make fried rice? This vegetable fried rice was definitely in order.

So here’s a funny story. I made this whole thing and spent like an hour shooting photos and finally told Mike I was finished and we could eat, and when we sat down he said, “Didn’t you want to put some cashews in this?”

This is not the first time this has happened.

I made this flank steak, haricots vert, and potato salad, took a bunch of pictures, and only after I was satisfied with the photos did I realize I never added the blue cheese crumbles. I spent another hour shooting after adding it.

I did the whole grilled balsamic eggplant stacks shoot before realizing I forgot the balsamic drizzle. And that’s in the freaking name! (I took some more photos afterwards though and got some great pour shots!)

One would think I would learn. But nope.

My boss had gone to pick up a sandwich from Publix earlier that day and asked if anyone needed anything, anticipating potential lunch/sandwich requests. I had forgotten to get raw cashews on our weekly grocery trip and was planning on swinging by Publix after work, so I said, “Well actually… I have an odd request. Can you get me some raw cashews? They should be in the produce department, not with the rest of the nuts.” And she got me the cashews, bless her.

And after all that, I put them away in the cabinet and FORGOT ABOUT THEM AGAIN!

By the time Mike reminded me that I had intended to include the nuts, I had already cleaned up the photos setup, so you sadly don’t get any photos with cashews this time. I’m just going to call them optional. If you want, add them into the veggies and mushrooms in the last couple of minutes before you add the sauce. They’re delicious.

So far this whole post has been about the Cashews That Could Have Been.

But let me tell you about The Chicken That Was and Could Be (For You).

It’s so good. I used a little trick I learned from Cooks Illustrated from their buffalo chicken about putting corn starch in with your breading flour to help your chicken get extra crispy, and another trick I learned (I don’t remember where) about taking the easy way out of egging and breading your bite-sized chicken by just mixing it all together in a bowl (first with egg, then with flour) instead of hand-dredging every piece, taking a hundred years, and having unnecessarily breaded fingers.

Then you just dump the whole mess in some preheated oil and it’s almost like shallow-frying it but you only use enough oil for the chicken. It’s like the best parts of frying without all the oil cleanup and the house smelling like fried for three days.

It’s pretty great for when you want fried breaded chicken really quickly and with very little cleanup. I keep it separate until it’s served – it tastes great with the sauce, but you don’t want it to get soggy.

So, I bought the ingredients because of the cute little baby bok choys, but Mike mostly raved about how good the chicken was.

I actually ran out of ginger while making this, so you might actually want to add a bit more than I did if you were hoping for a more noticeable ginger flavor. And throw some raw cashews in there.

If you don’t have any baby bok choy, I bet this chicken and sauce would be great with some broccoli too, or napa cabbage, onions, and mushrooms. Maybe even throw in some bamboo shoots. So many possibilities!

I’ll definitely be making this chicken and sauce again with other veggies too. Let me know if you have any suggestions for stir fry vegetable combos you think would be good with this!

If you want to stay in touch and hear about what else is cooking, sign up for my email newsletter!

Fried Lumpiang Chinoy

This fried lumpia or spring roll recipe I have here have a Chinese cuisine blend. What makes this lumpia taste like Chinese food is the addition of Chinese mushroom, bamboo shoots, sesame oil and eggroll wrapper. That is why it is called lumpiang Chinoy, Chinese and Pinoy lumpia. This lumpia may be a good addition to Chowking’s menu do you agree? What I notice in this recipe is the marinating of the chicken breast prior to cooking and mixing it to the rest of the filling ingredients. The ingredients for marinating the chicken which consist of liquid seasoning, sesame oil, black pepper, salt and sugar will create a savory chicken meat that will blend well with the rest of the vegetables which are the bamboo shoots, Chinese mushrooms, carrot and cabbage.

To cook fried lumpiang chinoy Mix marinade ingredients and marinate chicken breast for 15 minutes. Heat oil in a skillet and saute garlic until brown. Add the marinated chicken and stir cook until tender. Add bamboo shoots, mushrooms, carrots, and cabbage. Cook until vegetable is half done. Add liquid seasoning, salt, brown sugar and cornstarch. Simmer until sauce thickens. Set aside and allow to cool. Place 3 Tbsp. of lumpia filling mixture on each wrapper. Roll and wrap the filling then seal the end with water by dipping your finger and apply on the wrappers edge. Do the same on the rest of the wrapper and filling until you used all the fillings on each wrappers. Deep fry the lumpia until crispy golden brown. Serve with a sweet and sour dipping sauce or ketchup.


  1. Vudosho

    If only mushrooms were growing in your mouth, then you wouldn't have to go to the forest at least

  2. Northclif

    This rather valuable message

  3. Voodookazahn

    It is hard to heal - easy in paradise.

  4. Tygomuro

    In it something is. Thanks for the help in this question, can I can help you that too?

  5. Hlithtun

    The article is quite interesting, can I post pictures from it on my blog?

  6. Abiram

    Sorry for interrupting you.

Write a message