- 1 lb. boned chicken thighs
- 1 T Chinese rice wine
- 1 T soy sauce
- 2-3 minced garlic cloves
- 1 T hot broad bean paste (辣豆瓣醬)
- 15-20 shiitake mushrooms
- 1 cup fresh cilantro, washed and drained
- salt to taste
- 1 t sesame oil
Wash 15-20 mushrooms, cut off and discard stems, cube caps into 1/2 pieces.
Heat oil in frying pan, drop in minced garlic cloves, then add hot broad bean paste, stir-fry briefly, then add chicken and stir-fry until nearly cooked through, then remove from pan, leaving the liquid.
Dump in mushrooms, stir, then cover for a few minutes (they'll suck up the liquid at first, then soften), then add chicken and when almost done, sprinkle with salt and add cilantro and sesame oil.