MSG was invented in 1908 by a Japanese scientist who isolated it from seaweed—it's literally concentrated umami.
Chicken and Mushroom
Savor the mouthwatering flavors of this chicken and mushroom delight, reminiscent of your favorite Chinese takeout! Juicy chicken pieces are stir-fried to perfection alongside earthy mushrooms, all coated in a savory soy sauce and garlic glaze that will have you coming back for seconds. Perfect for a cozy dinner or a special treat, this dish brings the taste of the wok right to your table!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This stir-fry technique crashed into American Chinese restaurants during the 1960s California gold rush aftermath, when Cantonese immigrants discovered that coating chicken in potato starch—a European import—created the perfect crispy-tender texture that survived steam table abuse, transforming authentic Guangdong province home cooking into the MSG-laden takeout empire that now feeds half of suburban America every Friday night.
Regional Twist
In Sichuan's Chengdu region, they double the mushrooms and splash in Shaoxing rice wine instead of the basic Chinese cooking wine, then finish with a handful of dried chilies.
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 1 tsp (5 ml) msg
- 2 cups (473 ml) mushrooms
- 1 cup (118 ml) onions
- 1 tsp (5 ml) potato starch
Pantry Items
Amounts also listed in instructions below
- chinese rice wine (to taste)
- garlic powder (to taste)
- light soy sauce (to taste)
- salt (to taste)
- 1 cup (118 ml) vegetable oil
- 1 cup (118 ml) water
👨🍳 Instructions
- 1
Cut the chicken breast across the grain into bite-sized pieces.
- 2
In a bowl, mix chicken with salt, MSG, garlic powder, potato starch, and light soy sauce. Refrigerate for 20 minutes.
- 3
Heat vegetable oil in a pan and brown the chicken pieces.
- 4
Add onions and more salt and MSG to the pan, cooking until the onions are soft.
- 5
Add mushrooms and a pinch of salt and MSG, cooking until they shrink.
- 6
Stir in rehydrated garlic granules and cook for 10 seconds.
- 7
Add water and boil for 2-3 minutes until mushrooms are fully cooked.
- 8
Add light soy sauce and optional Chinese rice wine, adjusting seasoning as needed.
- 9
Thicken the sauce with a potato starch slurry, cooking for an additional 20 seconds.
💡 Pro Tips
- ✓Velvet the chicken by marinating with potato starch for exactly 20 minutes - the starch forms a protective coating that prevents moisture loss and keeps chicken tender at temperatures up to 350°F.technique20 minutes
- ✓Heat oil to 325-350°F before adding chicken to create immediate Maillard browning while the starch coating prevents overcooking of the interior.timing325-350°F
- ✓Add mushrooms after onions soften because mushrooms release 80% of their moisture when heated, and adding them too early creates steam that prevents proper browning.technique80% moisture release
- ✓Use MSG at 0.5-1% of total protein weight to enhance umami without overpowering - it amplifies natural glutamates in mushrooms by 3-5x.ingredient0.5-1% protein weight
- ✓Boil the final sauce for exactly 2-3 minutes to reduce water content by 20-25% and concentrate flavors while ensuring mushrooms reach 165°F internal temperature.timing2-3 minutes, 20-25% reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
MSG was invented in 1908 by a Japanese scientist who isolated it from seaweed—it's literally concentrated umami.
Chicken and Mushroom
Savor the mouthwatering flavors of this chicken and mushroom delight, reminiscent of your favorite Chinese takeout! Juicy chicken pieces are stir-fried to perfection alongside earthy mushrooms, all coated in a savory soy sauce and garlic glaze that will have you coming back for seconds. Perfect for a cozy dinner or a special treat, this dish brings the taste of the wok right to your table!
The Story
This stir-fry technique crashed into American Chinese restaurants during the 1960s California gold rush aftermath, when Cantonese immigrants discovered that coating chicken in potato starch—a European import—created the perfect crispy-tender texture that survived steam table abuse, transforming authentic Guangdong province home cooking into the MSG-laden takeout empire that now feeds half of suburban America every Friday night.
Regional Twist
In Sichuan's Chengdu region, they double the mushrooms and splash in Shaoxing rice wine instead of the basic Chinese cooking wine, then finish with a handful of dried chilies.
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 1 tsp (5 ml) msg
- 2 cups (473 ml) mushrooms
- 1 cup (118 ml) onions
- 1 tsp (5 ml) potato starch
Pantry Items
Amounts also listed in instructions below
- chinese rice wine (to taste)
- garlic powder (to taste)
- light soy sauce (to taste)
- salt (to taste)
- 1 cup (118 ml) vegetable oil
- 1 cup (118 ml) water
👨🍳 Instructions
- 1
Cut the chicken breast across the grain into bite-sized pieces.
- 2
In a bowl, mix chicken with salt, MSG, garlic powder, potato starch, and light soy sauce. Refrigerate for 20 minutes.
- 3
Heat vegetable oil in a pan and brown the chicken pieces.
- 4
Add onions and more salt and MSG to the pan, cooking until the onions are soft.
- 5
Add mushrooms and a pinch of salt and MSG, cooking until they shrink.
- 6
Stir in rehydrated garlic granules and cook for 10 seconds.
- 7
Add water and boil for 2-3 minutes until mushrooms are fully cooked.
- 8
Add light soy sauce and optional Chinese rice wine, adjusting seasoning as needed.
- 9
Thicken the sauce with a potato starch slurry, cooking for an additional 20 seconds.
💡 Pro Tips
- ✓Velvet the chicken by marinating with potato starch for exactly 20 minutes - the starch forms a protective coating that prevents moisture loss and keeps chicken tender at temperatures up to 350°F.technique20 minutes
- ✓Heat oil to 325-350°F before adding chicken to create immediate Maillard browning while the starch coating prevents overcooking of the interior.timing325-350°F
- ✓Add mushrooms after onions soften because mushrooms release 80% of their moisture when heated, and adding them too early creates steam that prevents proper browning.technique80% moisture release
- ✓Use MSG at 0.5-1% of total protein weight to enhance umami without overpowering - it amplifies natural glutamates in mushrooms by 3-5x.ingredient0.5-1% protein weight
- ✓Boil the final sauce for exactly 2-3 minutes to reduce water content by 20-25% and concentrate flavors while ensuring mushrooms reach 165°F internal temperature.timing2-3 minutes, 20-25% reduction