Posted in Experiments, Recipes

Chicken with Mushroom and Pickled Bamboo

This will be the second post featuring the Chili Pickled Bamboo I introduced a little while ago. My wife is very fond of the product but she was away when I recently cooked my Dry-fried Beef with Preserved Bamboo and didn’t get to try it. So, for our supper tonight, I am putting together a simple but tasty dish that incorporates the pickle along with chicken, button mushrooms, and a little extra chili for some added spiciness…

The Ingredients

  • 1 large Chicken breast, sliced into thin strips;
  • 1 small can of Button Mushrooms;
  • ½ cup Chili Pickled Bamboo;
  • 2 small Green Chilies, finely slivered;
  • 1 tsp. Soy sauce;
  • ½ tsp. Sesame Oil;
  • 1 tsp. Sugar;
  • ¼ tsp. White Pepper.

Some brands of Chili Pickled Bamboo are quite fiery on their own, but the one I am using here has very little heat and so I am adding a little more with these green chilies. In addition to taste, they will also add a nice little color contrast to the dish.

The Method

Stir the sesame oil and soy sauce into the chicken pieces. Sprinkle over the sugar and pepper, then stir again and set it all aside to marinate for not less than thirty minutes.

When you are ready to cook, heat a half-cup or so of vegetable oil in your wok and let it come to the shimmering point. Now, stir-fry the chicken pieces in two batches (one half of the batch is shown cooking in the picture) until it is just browned on the outside but still only half-cooked through. Remove each batch to a bowl as it becomes ready and all the chicken set aside for now.

Dump out all the oil except a couple of tablespoons and then let it come almost to the smoking point. Add the mushrooms and stir-fry them until they are well browned and have given up some of their moisture.

Now … Ignoring the fact that I forgot to take a picture of this step … Add the chili slivers, toss until you can smell the aroma and add the chicken and bamboo. Continue to cook for a couple of minutes until the chicken is cooked through and all is hot. Plate and serve immediately.

The Verdict

I served this with the Fried Rice with Swiss Chard I featured in a previous post. My wife really enjoyed the chicken flavored with the pickled bamboo (as I knew she would) and I have to say that I thought the two went really well together along with the earthiness of the mushrooms. I would have liked a bit more heat to this,  to be honest,  and next time I think I might use a bit of chili paste rather than the green chili slivers.

Please try this and let me know what you think…


I am a lawyer by profession and my practice is Criminal... I mean, I specialize in Criminal law. My work involves travelling on Court circuits to remote Arctic communities. In between my travels I write a Food blog at

18 thoughts on “Chicken with Mushroom and Pickled Bamboo

  1. This looks delicious to me just as is…but the heat would be nice, too. I like the idea of the simple marinade on the chicken before the stir fry. I might have skipped that step. Good reminder! Debra

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