Stir-Fried Chicken with Mushrooms and Oyster Sauce

Ingredients

• For the velveted chicken:
• 1 tablespoon egg white
• 2 teaspoons cornstarch
• 2 teaspoons Chinese rice wine or sake
• 1/4 teaspoon kosher salt
• 1/2 pound chicken breast, sliced 1/8 inch thick
• 6 cups water
• 1 teaspoon vegetable, canola, or peanut oil
• For sauce and stir-fry:
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 2 teaspoons oyster sauce
• 1 teaspoon soy sauce
• 1 medium clove garlic, finely minced
• 2 tablespoons water
• 2 tablespoons vegetable, canola, or peanut oil, divided
• 1/2 pound mixed mushrooms, such as cremini, shiitake, enoki, and/or oyster, sliced about 1/4 inch thick
• 1/4 cup dried wood ear mushroom, rehydrated in warm water for 15 minutes, then drained and large pieces halved
• Cooked white rice, for serving

Directions

1. For the chicken, whisk the egg white, cornstarch, rice wine, and salt in a small bowl until smooth. Put the chicken in a bowl, pour in the cornstarch mixture, and toss until the pieces are coated. Chill for 30 minutes. Bring a wok of water to a boil, then stir in the oil. Add the chicken, using chopsticks or a spatula to gently separate the slices, and cook until the outside turns white while the center is still raw, about 40 seconds. Pour the chicken into a colander, shake away the extra water, then clean and dry the wok.
2. For the sauce, stir the cornstarch, sesame oil, oyster sauce, soy sauce, garlic, and water together in a small bowl.
3. Set the wok over high heat and warm 1 tablespoon vegetable oil until it smokes. Add the fresh mixed mushrooms, season with salt, and stir-fry until they give off their liquid, about 3 minutes. Add the rehydrated wood ear mushrooms and continue cooking until the mushrooms start to brown, about 5 minutes. Move the mushrooms to a plate, then wipe out the wok.
4. Return the wok to high heat and heat the remaining 1 tablespoon vegetable oil until smoking. Add the chicken and stir-fry until it is nearly cooked through, about 2 minutes. Add the mushrooms back to the wok and toss them with the chicken. Stir the sauce, pour it into the wok, and toss until it thickens, about 1 minute. Transfer everything to a platter and serve with white rice.