Chicken With Chinese Mushrooms Recipe

Yield: 4 Servings

Combine 1 cup soy sauce, the ginger, baking soda, sesame oil, & a pinch each of salt & pepper to make a marinade. Marinate the chicken for 2
hours, drain, & set aside. Preheat a wok over high heat w/ 2 Tbsp. cooking
oil. Add onion & lightly stir-fry. Stir in chicken & then the remaining vegetables. Add sugar, five-spice powder, oyster sauce, & a splash of soy sauce. Add Chicken Broth & bring to boil. Mix cornstarch with water to make a
smooth paste. Slowly pour into Chicken Broth, stirring constantly until stock thickens & becomes clear.

Serve. Note: Chinese black mushrooms are
available fresh in some larger markets. Otherwise, you can buy them dried.
With these, soak to reconstitute, remove stems, & dice buttons.