Stir-fry Chicken & Mushrooms
My sister requested for a chicken & mushroom dish for lunch so we grabbed some ingredients from the nearest supermarket & I cooked it following my instincts. I chose to do it the Chinese style, taking into consideration how I remember it ala-Ate Vi (Ate Vi as in Vivian), our Chinese interpreter. She lived w/ us for about 3 months during the infamous SARS period for health measures as we all self-quarantined.As she said, the Chinese style (meaning northern Chinese, Beijing included, w/c is so much different from the Chinese food we are so familiar with back home or in any other southeast Asian country) is to cook w/ lots of cooking oil over high heat to enhance the flavor of the food. To avoid splatters of hot oil, add a dash of salt on the oil before frying anything. I tried it, especially when frying fish & it is really quite factual. But of course I didn’t follow the ‘lots of cooking oil’ tip 