Chicken & Mushrooms
45 Min
330
1 - 2
Tricky
Ingredients :

The Marinade 

  • 1tsp Salt
  • 2 tbs Cornflour
  • 50 ml Oil
  • 100 ml White Wine
  • 1/4 tsp of Black Pepper


The Main dish

  • 300 g of Mushrooms
  • 1 Chicken Breast (Sliced)
  • 1/2 carrot (Sliced)
  • 1/2 Spring Onion (Sliced)
  • 1/2 Brown Onion (Sliced)
  • pinch of Salt
  • 15 ml ( 1 tbs)Dark Soy Sauce
  • 50 ml of White Wine
  • 150 - 200 ml of Water
  • Pinch of Pepper
  • 15 - 20 ml Cornflour & Water Mix
  • 300 ml of Oil for Cooking


Star Rating

 
Method : 
  • Slice the chicken breast into thin slices ready to marinade.
  • Put the chicken slices in a bowl and add the marinade ingredients starting with the dry ingredients then finally the oil and wine. 
  • Mix together so that all of the chicken is well coated. Rest in a fridge for 30 minutes.
  • Slice your 300 g of mushrooms either into half's or quarters
  • Thinly slice your carrot , spring onion & brown onion and set aside.
  • Heat up the 300 ml of oil in a wok to 100 c , then fry the mushrooms for 5 minutes so that the mushrooms are soft.
  • Remove the mushrooms with a slotted spoon.
  • Cook the marinated chicken in the same oil (Make sure you add all of the chicken & marinade to the oil)
  • Remove the chicken when it is cooked (About 5 minutes)
  • Set the mushrooms and chicken aside in separate bowls.
  • Tip the oil from the wok then return it to the heat.
  • Fry off the onions and carrots for a few minutes until slightly soft.
  • Add the mushrooms then the Chicken to the wok and stir fry for a few minutes.
  • Add the Dark Soy sauce, the white wine and water. 
  • The sauce should thicken as you stir fry it.
  • If the sauce needs thickening add 15 - 20 ml of Cornflour & Water Mix
  • Season with a pinch of black pepper and Salt to taste.


Cook the dish for about 2 -3 minutes so that it is piping hot and all the veg is just cooked..... Serve with Egg Fried Rice..



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