Slow Cooker Mushroom Soup with Sherry
This comforting and creamy slow-cooker soup is loaded with earthy, umami flavor from a mix of fresh and dried mushrooms. Garnish with additional black pepper and chopped fresh thyme, if desired.
Read MoreChinese Chicken with Black Pepper Sauce
Drescription
This is an old favorite of mine that I first created about 14 years ago after sampling something like it at a Chinese restaurant.
Ingredients
- 10 ounces boneless chicken thigh
- 3 tablespoons cornstarch
- 1/2 cup chopped white onion
- 1/2 cup frozen peas and carrots, thawed
- 10 tablespoons peanut oil
- 1 cup hot steamed rice, more to taste
- 1/4 cup oyster sauce
- 1 teaspoon dark sweet soy sauce
- 1 teaspoon rice wine or dry sherry
- 1/2 tablespoon black pepper
Directions
- Mix sauce ingredients in small bowl and set aside.
- Dice chicken into 1/2-inch pieces.
- Toss chicken with cornstarch and shake off excess.
- Heat 1/2 cup oil in a wok or deep skillet.
- Fry coated chicken pieces in hot oil until golden and cooked through; drain on paper towels.
- Heat remaining 2 tablespoons oil in skillet and add onion, cooking until translucent; add peas and carrots and cook one minute more.
- Stir in fried chicken pieces with sauce, and cook until everything is hot.
- Serve with hot steamed rice.
