It took me an embarrassingly long time to figure out what "chicken leg" mushrooms were. The author mentions that they are native to China but now cultivated in western Canada. I figured that would make them easy to find here, but I'd never heard of "chicken leg" mushrooms before. It turns out this is just another name for king oyster mushrooms! Which are, indeed, very easy to find in just about any grocery store here.

Chicken with Chicken Legs

Slightly adapted from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

Ingredients

Marinade

• 1 Tbsp. oyster sauce
• 1/2 Tbsp. light soy sauce
• 1/2 Tbsp. sesame oil
• 1/2 Tbsp. Shaoxing wine
• 1 tsp. ginger juice
• 1 tsp. rice vinegar
• 1 tsp. sugar
• 1/8 tsp. white peppercorns, ground
• 2 tsp. cornstarch (cornflour)
• 350g boneless skinless chicken breasts, cut into 6cm strips, 6x6mm in cross-section

Sauce

• 1/2 c. Chicken Stock
• 2 Tbsp. oyster sauce
• 1 Tbsp. Shaoxing wine
• 1 tsp. light soy sauce
• 1 tsp. rice vinegar
• 1 tsp. sesame oil
• 1 Tbsp. cornstarch (cornflour)
• 1 tsp. sugar
• 1/8 tsp. white peppercorns, ground

Stir-Fry

• 4 1/2 Tbsp. peanut (or other high smoke point) oil, divided
• 1 1/2 Tbsp. peeled minced ginger
• 1/8 tsp. coarse sea salt
• 2 onions, julienned
• 1/4 c. julienned carrots
• 1/2 c. julienned bamboo shoots
• 64 water chestnuts (preferably fresh), julienned
• 150g king oyster (chicken leg) mushrooms, cut into 6mm thick discs and then 12mm wide strips
• 1 1/2 Tbsp. minced garlic
• 1 1/2 Tbsp. Shaoxing wine

Directions

Marinade

1. Combine all marinade ingredients in a bowl and mix well.
2. Add chicken and toss to coat.
3. Set aside for 20-30 minutes.

Sauce

1. Combine all sauce ingredients, mix well, and set aside.

Stir-Fry

1. Heat wok over high heat for 30-60 seconds.
2. Add 2 1/2 Tbsp. of the oil and swirl to coat wok.
3. Add ginger and salt and stir-fry for 20-30 seconds.
4. Add onions and stir-fry for 1 minute.
5. Add carrots and stir-fry for 30 seconds.
6. Add the bamboo shoots and cook for another minute.
7. Add the water chestnuts and continue stir-frying for 1 minute.
8. Add the mushrooms and cook for 1 minute more.
9. Remove from heat and transfer vegetables to a bowl.
10. Make sure there are no bits left in the wok and return it to high heat for 30 seconds.
11. Add the remaining 2 Tbsp. of oil and swirl to coat.
12. Add the garlic and give it a quick stir.
13. Add the chicken along with its marinade and spread out to form a single layer in the wok.
14. Cook for ~90 seconds and then turn, mix well, and stir-fry for another 60-90 seconds.
15. Drizzle the wine around the edges of the wok and cook for ~30 seconds.
16. Return the vegetables to the wok and stir to mix.
17. Make a well in the centre of the stir-fry, stir the sauce to be sure it's well-mixed, and pour it into the well.
18. Stir-fry for ~2 minutes more. (The sauce should boil and thicken.)
19. Serve with rice.