Sweet and Sour Black Vinegar Chicken with Wood Ear Mushroom

On with 0 Comment
Chinese black vinegar chickenCombination of white meat and mushroom always transforms into a delicious serving. Let's prepare a quick chicken preparation flavored prominently with Chinese black vinegar and enhanced with the addition of wood ear mushrooms. Use the boneless chicken to get the best results and prepare it fresh just before serving. Leftovers of this tasty recipe can be included in the shredded form in a bowl of hot and spicy stew. If wood ear mushrooms are not available, toss in the regular button mushroom variety. Duck meat can also be prepared using the same methodology. Prepare this tasty recipe on a high flame else mushrooms will break completely. So, pick up your wok and make this hot chicken recipe.

Chinese black vinegar chicken
Sweet and Sour Black Vinegar Chicken with Wood Ear Mushroom

Sweet and sour Chinese chicken with mushroom

Relish this aromatic and spicy chicken recipe which also includes wood ear mushroom and is flavored with black vinegar and select spices for an amazing taste.

Preparation Time: 30 minutes
Cooking time: 8 minutes
Servings: 4

  • 750 gm boneless chicken (cut into 1/2 inch strips)
  • 1 cup dried ear wood mushrooms (cut into fine strips)
  • 1/2 tsp ginger paste
  • 1 tsp red onion paste
  • 3 tsp Chinese black vinegar
  • 2 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1/4 cup cornflour
  • 1 egg (whipped)
  • 1 tsp onion powder
  • pinch of white pepper powder
  • 1/4 tsp garlic powder
  • pinch of paprika
  • 1 tsp sesame oil
  • 1 tsp rice wine
  • 1 tsp castor sugar
  • coriander leaves (for garnish)
  • oodles of peanut oil
  • salt to taste


  1. Soak dried ear wood mushrooms in water for about 10 minutes. Drain all the water and keep the mushrooms aside.
  2. Mix black vinegar, dark soy sauce, light soy sauce, sesame oil, rice wine, sugar and paprika in a bowl and whip briskly till sugar is completed dissolved.
  3. Pour the marinade on the chicken strips and mix well. Keep aside for at least 15 minutes.
  4. Mix onion powder, garlic powder, white pepper powder and salt in cornflour and keep aside.
  5. Add seasoned cornflour and whipped egg in the marinated chicken bowl and mix well with your hands till everything is evenly applied on the strips.
  6. Heat generous amount of peanut oil in a wok on a high flame.
  7. Add ginger and onion paste and saute for about a minute.
  8. Add marinated chicken strips and stir fry for about 2 minutes while tossing gently.
  9. Add ear wood mushrooms and continue stir frying for 2 to 3 minutes on a high flame.
  10. Garnish with coriander leaves and serve hot.


Post a Comment