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
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