Ingredients
1 lb chicken pieces - chop into pieces
1 portobella mushroom - cut into big slices
10 fresh white mushrooms - cut into halves lengthwise
1/2 onion - sliced
1 shallot - sliced
2 slices ginger
2 cloves garlic - unpeeled and lightly pounded
1 tbsp cooking oil
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sweet soy sauce paste
1 tbsp rice wine
1/4 cup water
cornstarch solution
dash of sesame oil
dash of sesame oil
Method
- Heat up a pan over medium low heat and fry the chicken pieces until browned. Set aside.
- With the oil from the chicken pieces, saute the portobella and white mushrooms until fragrant and set aside.
- Add cooking oil to the pan and fry the onion, shallot, ginger and garlic until fragrant. Add chicken to the pan. Pour in the sauce and do a quick stir fry to mix well. Add water and bring to a boil. Simmer under medium low heat for 20 mins. Stir in cornstarch solution to thicken the sauce and drizzle some sesame oil.
- Ladle into a serving plate and serve warm with rice.