Soupy Chicken with Mushrooms

• 1 tablespoon Chinese cooking wine, dry white wine or dry sherry
• 1 teaspoon cornstarch
• 1/2 egg white
• 1/2 teaspoon salt
• 6 ounces skinless, boneless chicken breast, cut into 1/4 -inch dice
• 6 dried black or shiitake mushrooms
• 3 cups hot water
• 2 tablespoons soy sauce
• 1 tablespoon Chinese cooking wine, dry white wine or dry white wine
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons peanut oil
• 1 tablespoon minced garlic
• 1/4 pound white mushrooms, quartered
• 1 medium green bell pepper, cut into 1/2-inch dice
• 1 teaspoon Asian sesame oil
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• Freshly ground black or white pepper

1. In a medium bowl, combine the wine, cornstarch, egg white and salt.
2. Add the chicken and turn to coat thoroughly.
3. Cover and let stand for 30 minutes.
4. In a small bowl, cover the dried mushrooms with 1 cup of the hot water and let soak until softened, about 30 minutes.
5. Discard the mushroom stems and quarter the caps; reserve the soaking liquid.
6. In another bowl, combine the remaining 2 cups of hot water with the soy sauce, wine, sugar and salt.
7. Set a large wok over high heat.
8. Add the peanut oil and when it is very hot, add the chicken and stir-fry until it turns opaque, about 30 seconds.
9. Transfer the chicken to a plate with a slotted spoon.
10. Add the garlic to the wok and stir-fry for 25 seconds, then add the fresh mushrooms and stir-fry for 1 minute.
11. Add the dried mushrooms, the green pepper and the chicken and stir-fry for 30 seconds.
12. Pour in the reserved mushroom soaking liquid, stopping when you reach the grit at the bottom.
13. Add the soy sauce mixture and bring to a boil, then add the sesame oil and the cornstarch mixture and simmer until slightly thickened, about 1 minute.
14. Transfer to a serving bowl, season with pepper and serve immediately.

chinese cooking wine, cornstarch, egg, salt, skinless, black, water, soy sauce, chinese cooking wine, sugar, salt, peanut oil, garlic, white mushrooms, green bell pepper, asian sesame oil, cornstarch, freshly ground black

Taken from www.foodandwine.com/recipes/soupy-chicken-with-mushrooms (may not work)