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Four Treasures Chicken

  • Category: Main Dish, Poultry
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 4 – 6
  • Preparation Time: 10 minutes
  • Total Cooking time: 20 minutes

This is a recipe inspired by the traditional Chinese meals known as treasure dishes which gain their name from the combination of various textures, flavors, and colors found in the prepared meal. This dish, along with being exotic looking and very delicious, is also very quick and easy to prepare, taking no more than 30 minutes from start to finish, usually completely done in the time it takes to steam a pot of rice. Served with plum wine and steamed rice, this is a memorable and satisfying taste of the Far East.

Amount Measure Ingredients
1 lb boneless skinless chicken breasts cut into ½” cubes
7 dried Shiitake Mushrooms
2 cups Roasted, Unsalted peanuts (you can also try Cashews or Pistachios)
1 cup sliced water chestnuts
1/2 lb snow peas (about 1 cup fresh)
2 cups chicken stock (about 1 can chicken broth)
1 cup Soy sauce, divided
4 Tbsp Chopped Garlic
1/8 Tsp White pepper
2 Tbsp Hoi Sin Sauce (found in the Asian section of most markets)
2 teaspoon lime juice (about 1 whole lime)
2 Tbsp vegetable oil, divided
2 Tbsp Cornstarch

To prepare:

Heat the chicken stock and 2 tablespoons of the soy sauce to boiling. Remove from heat and add in the shiitake mushrooms. Set aside for 10 minutes, then dice (this step may be done a day ahead of time) then remove the mushrooms from the liquid, reserving the remaining stock for the sauce. Combine the chicken with 3tbsp garlic, 1 tbsp soy sauce, 1 tbsp hoi sin sauce and the lime juice and let sit 5 minutes. Next, Heat ½ tsp oil in a stir fry pan or wok until very hot, add the peanuts and 1 tbsp chopped garlic stir fry briefly to combine then add 1 tbsp soy sauce and briefly stir. Remove from heat and set aside. Heat the pan back up to very hot and add in the chicken, stirring constantly for 3-4 minutes. Now, add in the diced mushrooms, peanuts, water chestnuts and snow peas and stir fry briefly just until the peas brighten up and turn a vivid green. Whisk together the remaining soy sauce, the reserved mushroom liquid, 1 tbsp hoi sin sauce, and the cornstarch until well blended and add back to the pan. Bring just to a boil until thickened and serve immediately over steamed rice.