The textures of the three main ingredients—chicken, matsutake, and celery—work in harmony. The egg-battered chicken is very tender and the chewy matsutake mushrooms make an aromatic accompaniment that is in keeping with the original recipe, their spicy flavor mixing with the chili peppers and black vinegar in a way that amplifies the overall dish.
1 lb chicken breast, cut into 1/2-inch by 1-inch pieces
1/2 lb (or more) matsutake, sliced 1/4-inch thin by 1-inch
3 celery stalks, diced into 1/2-inch pieces
1 heaping tbsp garlic, diced
1 heaping tbsp ginger, diced
2 tbsp chili bean sauce
2 scallions, thinly sliced
1 handful dried red chili peppers
1 1/2 cups peanut oil
Marinade
1 1/2 tsp Shaoxing rice wine
1/2 tsp salt
Batter
2 tbsp egg white
3 tbsp cornstarch
Sauce
1 1/2 tsp white sugar
2 tsp Chinese black vinegar
1/4 tsp salt
1 tsp Shaoxing rice wine
1 1/2 tsp cornstarch
3 tbsp chicken stock
1. After dicing chicken, mix with marinade in a bowl. Set aside.
2. Mix the sauce in a small bowl.
3. Add batter ingredients to marinated chicken and stir well in one direction.
4. Heat 1 1/2 cups peanut oil in wok over medium flame. Add the chicken and then the celery. Prod with chopstick to eparate chicken pieces and cook until just white. Remove chicken and celery from wok with slotted spoon. Drain all but 2 to 3 tablespoons of oil.
5. Return wok to high heat and add matsutake. Cook 5 minutes or so, stirring occasionally, and then remove with a slotted spoon.
6. Add chili sauce to wok, stirring, and cook 30 seconds. Stir in garlic, ginger, and chili peppers and cook another 30 seconds before returning chicken, celery, and matsutake to wok. Give the sauce a quick stir and add to wok. Cook all together another minute or two until sauce thickens. Serve immediately over rice.
Serves 4 with rice and another dish.
Looks delicious! Can’t wait to learn more about mushrooms so I can go hunting!
http://www.zombieapocalypsesurvivalists.com/
congratulations!! what a rough season for matsutakes in washington. your dish looks great. i made a sukiyaki with a hedgehog mushroom found in quilcene. hedgehog is probably better used as a water-soluble ‘shroom, no?
Loving your blog! I hope its okay that I plan on sharing you with my blog readers as much as possible! I do seasonal local Northwest and West Coast foods and you are quietly my hero!
JacLynn – The zombies don’t care for shrooms, except for the poisonous false morel aka brain.
Greene Treats – I think of hedgehogs as more of a fat soluble shroom, in the same category as chanterelles. In fact, any recipe with chanties can substitute ‘hogs–and now is the time to get them in WA.
Anna – By all means! Share and share alike. Cheers!
Does the picker you profile have an agreement with the private landholder to pick mushrooms on their property?
Also, I have never found hedgehogs in WA state, but I gather they mostly grow on the coast?
K Lambert – The timber companies have a color-coded road system: green-dotted gates are open to recreation, red-dotted are closed. I’m not sure about the rules specific to commercial mushroom harvesting within that system. A permit might be needed. Hedgehogs mostly fruit on the coast, but I have some good mountain patches too.
I love that you’re cooking from Land of Plenty – It’s my favorite cookbook and I’ve made dozens and dozens of dishes from it.
I’m curious: What do you use for Dou Ban Jiang?
It’s very hard to find good Dou Ban Jiang which uses fava beans instead of soy here in Seattle. The one brand I knew of seems to have discontinued the fava bean version – so I went to every market in the ID and bought every single jar I could find!
Other than that I’ve used Youki brand which you can get at Uwajimaya, but it’s VERY expensive.
Anyhow, just curious!
I will have to keep an eye out for hedgehogs, then.
On the east coast (NJ) they appear in the late summer in oak/maple forest.
Probably too late for the mountain patches, as I’m sure it’s all frozen up there.
Thanks.
Nice recipe. You might like my take on sichuan chicken. http://caroleschatter.blogspot.co.nz/2012/03/my-take-on-sichuan-chicken.html