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Chicken and Mushrooms

Get the taste buds going

Delicious mushrooms and succulent chicken! Serve with rice or noodles, this will go down a treat at dinner time. You can always use leftover chicken from if you wish, it will still taste really good!

Time: Prep 10 mins / Cooking 8 mins

Difficulty: Medium

Mild

Ingredients

Serves 2

1 tbsp, vegetable oil
¹/₂ onion, chopped into chunks
1 clove, garlic, crushed and chopped (or pureed)
8 mushrooms, quartered
1 breast chicken, cubed and fried
100ml chicken stock
1 tbsp cornflour mixture
A pinch of salt, or to taste
1 tsp soya sauce, or to taste
1 tsp oyster sauce, or to taste

Watch how we make it:

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Preparation

Prepare vegetables before beginning cooking instructions

Prepare the stock

Cut the chicken into cubes and fry in a wok for three minutes. Once cooked, place it in a dish to the side and begin cooking instructions. Alternatively you could use leftover chicken from your roast.

Prepare cornflour mixture

Ready? Let's cook!

Heat oil in a wok on high heat, until hot.

Add onions and garlic and fry for 1 minute, be careful not to burn the garlic.

Next add in the mushrooms and chicken and fry for two minutes

Pour in chicken stock and leave for 1 minutes or until it starts to boil.

Then gradually add the 2 tablespoons of cornflour mixture. Once this mixture is well incorporated the sauce should thicken. See our How To section on thickening sauces for more details on this.

Add salt, soya sauce and oyster sauce and serve.

Serve with rice or fried noodles

Done! 祝您好胃口!