Chicken and Mushroom

This a simple enough dish to make but depends on the volume of quantities used
Cooking times on a domestic hob will vary so it will take a bit longer
My preference for these type of dishes is mostly steamed chicken
It's a gentle cooking method and doesn't destroy the nutrients like frying.
Steaming retains the chickens juices and prevents it from drying out making it moist and tender
Use whatever suits guys
I've also noticed over the years when takeaways add dark soy sauce to any dish it's always at the end when the sauce starts to thicken after adding slurry .It gives you more control and you can get the colour spot on.You can add it at the beginning but the end result might be different ,although you can adjust at the end but this is just a fool proof way..Hopefully it will help a bit.
When using msg to any dish use it in the same way you would use salt ,Salt is a food enhancer. When you add salt to any type of dish it's only ever a small amount ,Msg is the exact same,use it in the same way.Adding too much will only over season the dish just in the same way if you had to add too much salt .It's just finding the perfect balance of flavours without one overpowering the next .

Ingredients
1 pre cooked chicken breast sliced
1 medium sliced onion
1 tbls oyster sauce
2 tbls light soy sauce
1 used about two tbls of dark soy sauce
Pinch of salt,msg,sugar and white pepper
Potato starch slurry or you can use cornflour.1 heaped tbls and two tbls of water
2 tsp shaoxing wine
1/4 tsp sesame oil
Method per video
Add the chicken before you start seasoning. The chicken should have been added just after the mushrooms were cooked and then add everything else. I just completely forgot but the end result was just the same, either way it’s just as good. Old age sometimes comes with a price and you forget things lol
BOUT ALEX
Alex was Born in 1958 and bred in small village in Glasgow.I've worked in various Chinese takeaways now as a delivery driver for over a decade now.
Most of what i've learned by watching the chefs.I've had no formal training but worked as chef in
an Indian takeaway for many years,also as a delivery driver but after constantly annoying the chef he let me cook a few things and eventually progressed to a chef.I only drive for them in the Chinese unfortunately but always manage to pick up a few things

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In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob.
I use a Cantonese style of cooking meaning caramelisation of sugars, maillard reactions, and smoking of oil
creating a smoky barbeque scent commonly known as Wok Hei.When i cook i'm imersed in that aroma.
Even without an industrial heat source you can still create some amazing food.
The most important part is using the correct condiments
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#chickenandmushroom

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