Mushroom, Tender Chicken, Cucumber, and Egg Dish
Velvety chicken slices, earthy mushrooms, crisp cucumber, and soft egg come together in a light, homey medley built on gentle seasoning. Varied textures and mild flavor make it a soothing everyday dish the whole family can enjoy.
Instructions
- 1
Cut the chicken thigh meat into cubes and marinate with cooking wine, oyster sauce, salt, matsutake mushrooms, and fresh Sichuan peppercorns (powder or water is better; I just added the peppercorns directly out of laziness) for 15 minutes.
- 2
Wash the cucumber and cut it into pieces, and slice the mushrooms.
- 3
Beat the eggs and set aside.
- 4
Heat oil in the pan and add the diced chicken thighs (do not add the marinade into the pan).
- 5
Stir-fry until the color changes.
- 6
Add the cucumber and mushrooms and stir-fry together.
- 7
Add some warm water to the pan and continue stir-frying.
- 8
Push aside the gaps and add the eggs, cooking until done (you can fry them beforehand, but I was lazy and did it all in one pot, and it turned out just as delicious).
- 9
Stir-fry evenly, then add salt and fresh matsutake before serving. If you like, you can add a little soy sauce and sesame oil! Perfect!
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Ingredients
Main Ingredients
- Chicken thigh meatto taste
- Mushroomto taste
- Eggto taste
- Cucumberto taste
- Fresh Matsutaketo taste
Seasonings
- Oyster sauceto taste
- Saltto taste
- cooking wineto taste
- Sichuan pepperto taste
- light soy sauceto taste
- sesame oilto taste