Imagine, it’s raining outside, you don’t feel like wanna drive out for a meal. But, you only have some chicken in your fridge and a can of button mushroom in your kitchen cupboard. Well, just simply turn them into this Chicken with Button Mushrooms. A simple dish that even my parents also like it.
I first got this idea from a Johor Hokkein-housemate more than a decade ago. Since then, I’ll cook it in rather spontaneous status; like: OK let’s see…I only have chicken…I have canned mushroom...aha, that one!
And again, cooked this chicken with button mushrooms for dinner tonight.
Chicken with Button Mushrooms 蘑菇雞
1/4 chicken (菜園雞 country chicken), cut in chunks
4 large (110 g) canned button mushrooms, quarterred
2” ginger, peeled, sliced
2 cloves garlic, minced
1/2 Tbsp / to taste light soy sauce
1/2 tsp / to desire colour thick soy sauce
1/2 TBsp oyster sauce
1/2 tsp sesame oil
dash of white pepper
pinch of sugar
1/2 TBsp cooking oil
1 cup water
1/2 TBsp corn/potato flour
1. Heat a deep frying pan or a wok in high heat with 1/2 TBsp cooking oil, stir-fry ginger till fragrant. Add in chicken, minced garlic and button mushroom, stir-fry till fragrant.
2. Add in light soy sauce, dark soy sauce, oyster sauce, sesame oil, dash of white pepper and a pinch of sugar, stir-fry coating chicken-mushroom.
3. Pour in water which mixed with corn starch. Stir to mix. Bring to boil. Lid on. Turn to low heat, simmer for 15 minutes.
4. Serve with rice.