Stir-fried oyster mushrooms with chicken (Ping gu ji pian) from Every Grain of Rice: Simple Chinese Home Cooking (page 234) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LittlePanFriedBun on February 03, 2026

    I loved this recipe, but took away one star because I think this works much better with boneless-skinless chicken thigh. The fat from the chicken adds a lot of flavor to the mushrooms. Changes I made: - choose chicken thigh instead of chicken breast - Added more shaoxing wine (1 tsp) - Reduced the oil to 1 tsp (since there is some fat from the chicken thigh) - Used scallion oil to give extra flavor I served this over rice and added enough white pepper to kill a man. With the chicken thigh, I give this 5/5 stars.

  • TrishaCP on September 25, 2022

    We didn’t find this bland, but very subtle and comforting.

  • Astrid5555 on March 01, 2019

    We found this rather bland so I added some soy sauce, toasted sesame oil and cilantro and everybody happily ate this dish in the end.

  • westminstr on February 25, 2013

    I made this recipe using half oysters and half shiitakes and leftover roast chicken. It was simple yet very flavorful. If doing again like this, I would start the shiitakes a bit before the oysters as they take a bit longer to cook, and I would just stir the chicken in at the end. The precooked chicken stuck to the bottom of my pan, so it would have been better added with more liquid in the pan.

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