Broccolini Chicken and Oyster Mushroom Stir Fry

Steps

1. Prepare all ingredients: Slice chicken thin on an angle, ensuring pieces are uniform in size. Cut vegetables to appropriate sizes based on density (thinner for denser items like carrots). Finely grate ginger and crush garlic.
2. Marinate the chicken: In a bowl, mix light soy sauce, Shaoxing cooking wine, and cornstarch. Add the sliced chicken and toss until well distributed. Set aside at room temperature or refrigerate for up to 35-40 minutes before cooking.
3. Blanch the broccolini: Bring a pot of water to a boil, add salt, and blanch the broccolini for 2 to 3 minutes. Remove and let it cool slightly.
4. Prepare other vegetables: Cut red onion into five pieces and break up the petals. Pull apart oyster mushrooms; do not make them too small.
5. Heat oil in a wok: Add a generous amount of neutral flavored oil to the wok until it is covered, then heat over high flame.
6. Cook the chicken: In batches, add the marinated chicken to the hot oil and toss for 1-2 minutes per batch until cooked through. Remove from the wok and repeat with remaining meat.
7. Sauté aromatics and hard vegetables: Add more oil if needed. Once the wok is hot again, add red onion and sauté for about 30 seconds to get some char. Then add blanched broccolini, ginger, and garlic.
8. Combine ingredients: Return the cooked chicken to the wok with the vegetables. Stir-fry until the hard vegetables are about 60% cooked.
9. Add sauce and mushrooms: Pour oyster sauce and light soy sauce around the outside of the wok. Toss everything together. Once the heat recovers, add the delicate oyster mushrooms and toss quickly.