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Chicken Sauce

Chicken Sauce recipe image
This rich and savory sauce combines tender strips of flank steak with rehydrated Chinese black mushrooms and crisp bamboo shoots. The mixture is velvety and glossy, thanks to a cornstarch slurry and egg white velveting technique that keeps the meat incredibly soft. Aromatics like fresh ginger and garlic provide a warm, fragrant base, while dark soy sauce adds depth and color. It is a perfect accompaniment to steamed rice or noodles, offering a hearty, home-style comfort that feels both elegant and rustic. Ideal for weeknight dinners or special family gatherings, this dish brings together simple pantry staples to create a deeply satisfying meal.
Cuisine:
Courses:
Difficulty: Advanced
Calories: 584.5
Description
This rich and savory sauce combines tender strips of flank steak with rehydrated Chinese black mushrooms and crisp bamboo shoots. The mixture is velvety and glossy, thanks to a cornstarch slurry and egg white velveting technique that keeps the meat incredibly soft. Aromatics like fresh ginger and garlic provide a warm, fragrant base, while dark soy sauce adds depth and color. It is a perfect accompaniment to steamed rice or noodles, offering a hearty, home-style comfort that feels both elegant and rustic. Ideal for weeknight dinners or special family gatherings, this dish brings together simple pantry staples to create a deeply satisfying meal.
Ingredients
  • 10 Chinese black mushrooms
  • 1/2 lbs Flank steak
  • 4 Teaspoons cornstarch
  • 1 Egg white, lightly beaten
  • 1/2 cups Vegetable oil plus 2 tablespoon vegetable oil
  • 1 teaspoons Ginger root, crushed
  • 1 teaspoons Fresh garlic, crushed
  • 1 cups Bamboo shoots, drained, rinsed and cubed
  • 1 teaspoons Cooking wine
  • 1 teaspoons Dark soy sauce
  • 1/2 cups Chicken stock
  • 1 Scallion, shredded
Directions
  1. 1
    Place the Chinese black mushrooms in a bowl and cover with 1 cup of warm water.
  2. 2
    Let the mushrooms soak for 10 minutes to rehydrate.
  3. 3
    Drain the mushrooms, discard any tough stems, and quarter the caps.
  4. 4
    Trim all fat from the flank steak and slice it into thin strips against the grain.
  5. 5
    Place the steak strips in a mixing bowl.
  6. 6
    Mix 2 teaspoons of cornstarch with 4 teaspoons of cold water and add to the meat.
  7. 7
    Add the lightly beaten egg white to the meat and stir until well coated.
  8. 8
    Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
  9. 9
    Add the coated meat strips and stir-fry for 1-2 minutes until just cooked through.
  10. 10
    Remove the meat from the wok and set aside.
  11. 11
    In the same wok, add the remaining vegetable oil if needed and stir-fry the ginger and garlic for 30 seconds until fragrant.
  12. 12
    Add the drained mushrooms and cubed bamboo shoots to the wok.
  13. 13
    Stir-fry for 2 minutes until the vegetables are tender.
  14. 14
    Pour in the cooking wine, dark soy sauce, and chicken stock.
  15. 15
    Mix the remaining 2 teaspoons of cornstarch with a little water to make a slurry.
  16. 16
    Stir the cornstarch slurry into the sauce in the wok to thicken.
  17. 17
    Return the cooked meat to the wok and toss everything together.
  18. 18
    Garnish with shredded scallions and serve immediately.

Nutrition Facts

Amount Per Serving
Calories 584.5kcal
% Daily Value *
Total Fat 43.5g67%
Saturated Fat 9.3g47%
Cholesterol 73.2mg25%
Sodium 148.9mg7%
Total Carbohydrate 16.8g6%
Dietary Fiber 2.6g11%
Sugars 5.0g
Protein 32.8g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken sauce, flank steak, black mushrooms, velvety, soy sauce, ginger, garlic, bamboo shoots, cornstarch, egg white, stir fry, asian fusion, homestyle, umami, tender meat, rice topping, quick dinner, comfort food, savory, gluten free option
Read it online: https://www.chefs-mate.com/recipe/chicken-sauce-129/