Mar 11, 2008
[For yet another time I wake up and find I can no longer go back to sleep. (Well, not right away at least.) So here I am tweaking away at my posts.]
If the picture above loooks familiar, it'd be because you have really seen it before, in my post titled 'One Beginning, Three Endings,' where I present a recipe that starts with a simple saute and finishes into Mock Chicken Pastel, Chicken Afritada and this, Soy Chicken with Mushrooms.
I figured the post was rather long (having 3 mini-recipes) and wasn't indexed properly, so I am reposting the three recipes individually, with the original starter chicken saute scaled down.
SOY CHICKEN WITH MUSHROOMS
What's In It?
1/2 kgs chicken breast, chopped into small portions
1 medium onion, peeled and sliced
3 cloves garlic, minced
2 T fish sauce
1/2 t ground pepper
3 T c cooking oil
1/4 c soy sauce
1 c hot water
1 small can button mushrooms (pieces and stems)
3-4 stalks green onion, minced, for garnish
Heat wok or frying pan, add in cooking oil, then saute garlic and onions for one minute or until onions are soft.
Add in chicken, fish sauce and ground black pepper. Stir fry for 1 minute or until chicken loses its pink tint, then cover and simmer for 2 minutes to allow the chicken to sweat out its juice.
Pour in the soy sauce and hot water, let boil then simmer for 3 minutes more. Stir in mushrooms and cook for another minute. Check seasonings and adjust if needed. Transfer onto a serving plate and garnish with spring onions.
Note: You can substitute young corn, broccoli, or shiitake mushrooms for the button mushrooms.