Moo Goo Gai Pan

Ingredients

• Chicken Marinade & Sauce:
• 1/4 cup plus 3 tablespoons Shaoxing cooking wine, divided
• 1 tablespoon plus 2 teaspoons cornstarch, divided
• 1 tablespoon plus 1 teaspoon soy sauce, divided
• 1/4 teaspoon white pepper
• 1 pound skinless, boneless chicken thighs
• 1/4 cup water
• 1/4 cup white rice wine
• 1 tablespoon oyster sauce
• Stir-Fry:
• 3 tablespoons vegetable oil
• 3 garlic cloves, sliced
• 1 (1-inch) piece ginger, peeled and thinly sliced (about 20 grams)
• 1 teaspoon toasted sesame oil
• 3 1/2 cups (226 grams/4 ounces) shiitake mushrooms, stems removed and caps sliced
• 1 1/2 cups (160 grams) coarsely chopped or sliced baby bok choy
• 1 1/2 cups (120 grams) snow peas, strings removed
• 1 cup (60 grams/2 ounces) torn oyster mushrooms
• Kosher salt
• Cooked rice, for serving

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