1/2 pound white mushrooms, stems discarded, caps quartered
1/2 cup dry white wine
1 tablespoon soy sauce
2 scallions, cut into 1-inch lengths
How to Make It
In a small saucepan, combine the stock and five-spice powder and simmer over low heat for 3 minutes. Set the stock aside.
In a large skillet, heat 1 tablespoon of the oil. Add the bacon and cook over low heat, turning a few times, until most of the fat is rendered and the bacon is browned, 15 to 20 minutes. Transfer the bacon to a large plate.
Add the garlic to the bacon fat in the skillet and cook over low heat until golden, about 5 minutes. Add the garlic to the bacon. Add the chicken breast pieces to the skillet, season with salt and pepper and cook over moderate heat until they are browned and just cooked through, about 8 minutes. Transfer the chicken to the plate.
Heat the remaining 1 tablespoon of oil in the skillet. Add the mushrooms and cook over moderate heat until all of their liquid has evaporated and they start to brown, about 8 minutes. Transfer the mushrooms to the plate. Add the wine to the skillet and simmer over moderately high heat until it is reduced by half, about 4 minutes. Add the soy sauce, spiced stock, bacon, garlic, chicken and mushrooms to the skillet and cook, stirring, until heated through. Add the scallions. Transfer to a platter and serve.
Serve With: Steamed rice.
Wine Recommendation: A bright, fruity yet subtle Pinot Noir is a good match for the earthy mushrooms, pungent soy sauce and smoky bacon here. Look for the 2000 Patricia Green from Oregon or the 2000 Felton Road from New Zealand.