Recipe Details

Ingredients

• 4 ounces dried shiitake mushrooms (about 3 cups)

• 4 cups hot water (170°F)

• 7 ounces uncooked spaghetti

• 1 tablespoon plus 1 tsp. toasted sesame oil

• 5 tablespoons plus 1 tsp. soy sauce, divided

• 6 tablespoons plus 1 tsp. vegetable oil, divided

• .50 teaspoon black pepper, plus more to taste

• 2 (7-oz.) boneless, skinless chicken breasts, sliced diagonally into 1/8-inch-thick strips

• 4 ounces dried shiitake mushrooms (about 3 cups)

• 4 cups hot water (170°F)

• 7 ounces uncooked spaghetti

• 1 tablespoon plus 1 tsp. toasted sesame oil

• 5 tablespoons plus 1 tsp. soy sauce, divided

• 6 tablespoons plus 1 tsp. vegetable oil, divided

• .50 teaspoon black pepper, plus more to taste

• 2 (7-oz.) boneless, skinless chicken breasts, sliced diagonally into 1/8-inch-thick strips

• 2 tablespoons Shaoxing wine

• .50 teaspoon cornstarch

• 4 large eggs

• ¼ teaspoon kosher salt

• 2 cups (2- x 1/4-inch) celery strips

• 2 tablespoons Shaoxing wine

• .50 teaspoon cornstarch

• 4 large eggs

• ¼ teaspoon kosher salt

• 2 cups (2- x 1/4-inch) celery strips

Description

1. Place mushrooms in a medium-size heatproof bowl. Pour 4 cups hot water over mushrooms; weigh down using a small plate to keep submerged. Let soak until mushroom caps are softened, about 30 minutes. Drain mushrooms, reserving 1/4 cup soaking liquid. Remove stems, and discard. Slice mushroom caps into 1/8-inch-wide slices; set aside.

2. Preheat oven to 300°F. Bring a large saucepan of lightly salted water to a boil over high. Add spaghetti, and cook according to package directions for al dente; drain. Transfer spaghetti to a 13- x 9-inch baking dish. Drizzle spaghetti with reserved mushroom soaking liquid, sesame oil, 2 tablespoons soy sauce, and 1 tablespoon vegetable oil; sprinkle with pepper. Add additional pepper to taste. Toss using chopsticks to evenly coat, and spread in an even layer. Cover dish tightly with aluminum foil, and bake in preheated oven 20 minutes.

3. Meanwhile, combine chicken, Shaoxing wine, cornstarch, 1 tablespoon plus 1 teaspoon soy sauce, and 1 teaspoon vegetable oil in a medium bowl; stir to combine using chopsticks, and set aside. Using chopsticks, beat eggs and salt in a small bowl until well blended; set aside.

4. When spaghetti has baked about 10 minutes, heat 2 tablespoons vegetable oil in a wok over medium-high until fragrant and shimmering. Add mushroom slices; cook, stirring often, until beginning to brown in spots, about 3 minutes. Add 1 tablespoon soy sauce; cook, stirring constantly, 10 seconds. Add celery; cook, stirring often, until celery is just crisp-tender, about 3 minutes, adding remaining 1 tablespoon soy sauce after 1 minute. Transfer mushroom mixture to a large bowl. Do not wipe wok clean.

5. Add 2 tablespoons vegetable oil to wok; heat over medium-high until shimmering. Add chicken mixture; cook, stirring often, until chicken is no longer pink and is cooked through, about 3 minutes. Return mushroom mixture to wok; cook, stirring constantly, until warmed through, about 1 minute.

6. Remove baking dish from oven, and remove foil. Stir spaghetti using chopsticks until starch from pasta thickens any remaining liquid in baking dish. Spread chicken mixture evenly over spaghetti.

7. Add remaining 1 tablespoon vegetable oil to wok; heat over medium-high until a drop of egg added to wok immediately bubbles up in oil. Add eggs; cook, undisturbed, until eggs begin to puff up and set along edges of wok, about 30 seconds. Continue to cook, stirring constantly, until eggs are set, about 1 minute. Spoon eggs over chicken mixture, and serve immediately.