Mushroom and Chicken Stew
Chicken and mushrooms go very well together, so here's another recipe featuring this dynamic duo!
Ingredients
- 100 g mushrooms
- 500 g chicken
- 20 g bell pepper
- 3 slices ginger
- 10 g garlic sprouts
- 5 ml cooking oil
- 2 g sugar
- 15 g oyster sauce
- 10 ml soy sauce
- 15 g cornstarch
- 5 ml sesame oil
Instructions
- Wash mushrooms and cut into four pieces. But bell peppers and de-seed them. Cut chicken into pieces. Set aside.
- In a bowl, mix soy sauce and cornstarch to make a marinade. Add the chicken and coat thoroughly. Leave to marinade for 30 minutes to an hour.
- Heat up the pan with cooking oil and sesame oil. Pan fry the chicken until the skin is crispy and golden brown.
- Immediately add the mushrooms, ginger slices, garlic sprouts, sugar, oyster sauce, soy sauce and some water into the pan. Let simmer under low heat until the chicken soaks up the flavors.
- Add the bell pepper slices, and mix to combine. Serve hot.
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