Chicken stir-fry with chanterelles (Jiyou jun chao ji) from Saveur Magazine, Aug/Sep 2011 (#140) (page 64)

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Notes about this recipe

  • Rutabaga on November 15, 2014

    Despite the fact that I did not follow the steps in this recipe as written, this was still a tasty stir fry dish. Next time, I will allot more time to make it, as the chicken should marinate for 30 minutes prior to cooking. I also ended up rushing the remaining steps, and did not give the oil time to heat properly. The chicken was still tender, but the mushrooms soaked up a little too much oil as a result. Still, considering how good it was when made in a hurry, I'm sure it would be brilliant when made as directed.

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