Recipe Cuisine: Others
Theme: Fast & Fab
Chicken Salpicao Rice Bowl
By: Gregson Gastar
Ingredients
- 2 large chicken breasts sliced into bite sized pieces
- 4 large field mushrooms sliced
- 1 brown onion finely diced
- 5 cloves garlic roughly chopped
- 1 tablespoon cornstarch
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon unsalted butter
- Salt and freshly cracked black pepper to taste
- Garnishes optional, served with steamed rice:
- Finely sliced scallions
- Fried garlic granules
- Steamed jasmine rice to serve
Product used in recipe
- LEE KUM KEE - PANDA BRAND OYSTER SAUCE
Method
- Place the sliced chicken in a bowl. Add the cornstarch and half of the oyster sauce, soy sauce and Worcestershire sauce mixture. Season lightly with black pepper and mix well so the chicken is evenly coated. Cover and marinate in the refrigerator for 5 minutes.
- Heat a large saucepan or wok over medium heat and add a small drizzle of neutral oil. Add the diced onion and chopped garlic and sauté gently for two to three minutes until softened and fragrant and lightly golden.
- Increase the heat to medium high and add the marinated chicken pieces. Spread them out in the pan so they sear rather than steam. Cook for several minutes, stirring occasionally, until the chicken is almost cooked through and lightly browned.
- Add the sliced mushrooms and continue cooking until the mushrooms soften and release their natural juices.
- Pour in the remaining sauce mixture and stir well so the chicken and mushrooms are evenly coated. Allow the sauce to simmer briefly for about one minute.
- Add the butter and stir through until melted. The sauce will become glossy and lightly thickened, coating the chicken and mushrooms beautifully.
- Taste and adjust seasoning with salt and freshly cracked black pepper if needed.Serve immediately over hot steamed rice and finish with scallions and fried garlic granules for extra texture and flavour.
