I miss my mom home cooking. She is a very good cook. I recalled when we're young she always serve us with this dish. When I was in my confinement ( child birth) she make this dish for my lunch and dinner. We Chinese believe consume ginger during confinement is good for our body during this critical moment. Here is my Chicken with Ginger and Mushroom.
1 pound boneless chicken (fats remove and sliced)
10 shitake mushroom (soaked and sliced)
2-3 inch old ginger ( peeled and sliced)
3 cloves garlic( peeled and chopped)
2 stalks scallion ( wash and cut 2 inch)
2 tbsp corn starch to coat chicken with 2 tbsp soy sauce
1 tsp soy sauce
1 tsp chicken bouillon powder
100 ml water
2 tbsp cooking oil
1 tbsp sesame oil
1: Sliced boneless chicken ,marinate with corn starch and soy sauce,set aside.Soaked shitake mushroom with hot water for 30 minutes or longer or until softened,then cut .
2: Heat wok or skillet with oil at high heat ,add in chopped garlic and ginger until lightly brown ,then add in 100 ml water.When water is rolling boil ,add in marinated chicken,slowly stir the chicken apart from sticking together.Add in shitake mushroom,soy sauce and chicken bouillon powder,let it simmer for 3-5 minutes or until the gravy thicken.
3:Quickly add in cut scallion and sesame oil,make a quick stir before dish out.Check the seasoning before serve warm with rice.
You can use beef or pork to replace chicken.