My dream of making Chinese food that didn't flop came true over the weekend. As I said in my previous post my son loves to bookmark recipes and our bookshelf reorganizing adventure resulted in rediscovering many cookbooks that I owned but never used. I have a real treasure of very old cookbooks that are possibly out of print today and I really cherish them and the people who gifted them to me. The hubs is particularly fond of whipping up a quick continental meal (most of such recipes on the blog are his), however my attempts in the past have been near misses with a few hits that you see on the blog. This is perhaps one reason why although I get a lot of requests to post Indo-Chinese food recipes I never had the courage to dabble with that cuisine.
Armed with a cookbook, a fistful of determination and the constant pestering of the little boy I set out to make two dishes on Friday that everyone took minutes to finish. Oriental food requires a lot of prepping up but the actual cooking is done in minutes. Prepping up such as cutting and chopping of vegetables, meats and blending of sauces and marinades may be the only time consuming thing but it is also something that you can make ahead of time. Putting together a wok of fried rice is perhaps the easiest and most satisfying one pot meals when you want to have a hearty meal (with prior prepping up of course) to treat yourself or to impress that special someone. I also made vegetable & chicken noodles to go with it, the recipe of which I will share next, so do stay tuned!
Chicken & Mushrooms in Soy Sauce is pretty easy to make as the marination time is just 10 minutes if you are in a hurry. The sauce and marinade take less than 5-7 minutes to put together and you can have a delicious meal ready in less than 45 minutes (yes, I am being realistic - I am a slow cook). So what are you waiting for!
Do give this recipe a try and write to me at firstname.lastname@example.org
Liked this recipe? You may like these oriental recipes:
Chicken & Mushrooms in Soy Sauce
Prep time: 20 mins | Cooking time: 10-15 minutes | Serves 2-3
For the marinade:
For the sauce:
- 450-500 grams boneless chicken, washed & cut into bite sized pieces
- 1 teaspoon salt
- 4 tablespoons dark soy sauce
- 2 tablespoons cornstarch (cornflour)
- 2 teaspoons rice wine/dry sherry or regular wine (optional)
- 2 tablespoons dark soy sauce
- 2 cups chicken stock * see notes for substitute
- 4 teaspoons cornstarch or arrowroot powder
- 2 teaspoons oyster sauce
- 3 tablespoons sesame oil
- 1 big onion, finely chopped
- 2 fat cloves of garlic, sliced
- 1" ginger, thinly sliced
- 200-250 grams (approx 2 cups when sliced) button mushrooms * see notes
1. Marinate the chicken with all the ingredients mentioned under 'For the marinade
' for 10-15 minutes
2. Prepare the ingredients for the sauce in another bowl.
3. Heat oil in a wok on a high heat and fry the onions, garlic and ginger for 2 minutes (till the onions turn translucent/pale). Remove and keep aside.
4. Add the marinated chicken (drained, don't add the marinade) in the same oil and fry for 3-4 minutes on a high heat.
5. Add a little extra oil if necessary and stir fry the mushrooms for a minute. Now return the fried onion mixture to the wok and fry everything together.
6. Pour the sauce mixture and cook on a medium heat till the sauce thickens (you can add the remaining chicken marinade too).
7. Serve hot with fried rice or chicken hakka noodles or plain white rice.
1. If you don't have homemade chicken stock you may dissolve 1-1/2 stock (bouillon cubes) in 2 cups of warm water and use that instead. However do note that stock cubes are high in salt and also have preservatives, so use your discretion and adjust the salt used for the marinade
2. If you find black mushrooms or any other kind of mushrooms used in oriental cuisine you may use those as well.