The Estate Tableat Copperopolis
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Chinese · Main

Stir-Fried Chicken with Spinach and Mushrooms

Juicy cubes of chicken breast in a delicate sauce of chopped blanched spinach, mushrooms and broth that recalls creamed spinach but tastes distinctly Chinese; a Shanghai family dish.

  • YieldServes 4 as part of a multicourse meal
  • Hands-on25 min
  • Total31 min
  • Difficulty

Ingredients

  • 340 gspinach, stems removed, washed
  • 1.4 Lwater, about 1 1/2 quarts, for blanching

Chicken

  • 340 gskinless boneless chicken breast, cut into 2 cm cubes
  • 1½ tspsoy sauce
  • ¾ tspShaoxing rice wine or dry sherry
  • 2 tspcornstarch, for the chicken
  • ½ tspsugar
  • ½ tspsalt, the other 1/2 tsp goes into the sauce

Sauce

  • 240 mlchicken broth, 1 cup
  • 0.13 tspground white pepper
  • ½ tspsalt
  • 2 tspcornstarch, stirred with 1 tbsp cold water
  • 1 tbspcold water

Stir-fry

  • 2 tbspvegetable oil, 1 tbsp per stage
  • 1 tbspgarlic, finely minced
  • 2 cupsbutton mushrooms, sliced

Contains

  • Gluten
  • Soy
  • Celery
  • Sulfites
  • Legumes (any)
  • Wheat
  • Corn (maize)
  • Grapes
  • Onion family (any)
  • Onion
  • Garlic
  • Cabbage family (any)
  • Spinach
  • Carrot
  • Black and white pepper
  • Mushrooms (any)
  • Button, cremini and portobello
  • Mold-ripened and koji-fermented foods
  • Poultry and birds (any)
  • Chicken
  • Histamine (aged and fermented foods)
  • Alcohol

Taste

  • Heat
  • Salty
  • Umami / savory
  • Bitter
  • Richness / fat
  • Herbal / fresh

Texture

  • Creamy

Equipment

  • Stovetop
  • Wok

Season

  • Any season

Occasion

  • Weeknight

Effort

  • 20–45 min active
  • 30–60 min total
  • Difficulty 2
  • Kid-friendly

Nutrition

  • Calories: low
  • Protein: moderate
  • Carbs: low
  • Fat: moderate
  • Fiber: low
  • Sodium: high

Budget

  • Budget: low

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