Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit
on the small
side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower
oil (or any other neutral
oil with a high smoke point) 2
scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later
on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
Mix ground pork,
scallions, garlic, soy sauce, salt, wine, sugar,
oil, ginger, and pepper with chopsticks in a medium bowl, stirring in one direction until it all comes together and a light film forms
on the
sides of bowl, about 20 seconds.