Ingredients

• 1 tbsp unsalted butter
• 8 ounce of chicken breast, sliced into 1/2" strips
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 1 tbsp Chinese cooking wine
• 1 1/2 tsp light soy sauce
• 2 tsp cornstarch
• 3 tbsp peanut oil
• 1 tbsp shallot, finely diced
• 1 piece scallion, white part (2")
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 3 Chinese dried black mushrooms, soaked in cold water overnight, sliced
• 2 oz black oyster mushrooms, sliced
• 1/3 cup carrot shredded
• 2 cups Chinese chicken broth
• 4 pieces of Baby Bok Choy
• 4 oz soba noodles
• 1 oz scallion, chopped

Directions

1. Place the sliced chicken in a bowl. Add the salt, sugar, pepper, wine, soy sauce and cornstarch. Mix well until all the liquid has been absorbed. Set aside.
2. Heat the oil in a wok. Add the shallot, scallion, garlic and ginger. Stir fry for 30 seconds.
3. Add the marinated chicken to the wok and stir fry for 3 minutes.
4. Add the all the mushrooms and the shredded carrot to the wok and stir fry for 1 minute.
5. Add the Chinese chicken broth. Bring to a boil. Add the Baby Bok Choy.
6. Check the soup for seasoning.
7. Cook the soba noodles in a separate pot per the package instructions.
8. Drain the soba noodles and place in bowls. Pour the soup over the noodles ensuring that you get an equal serving in each bowl of chicken, mushrooms and Baby Bok Choy.
9. Sprinkle the soup with the chopped scallions.