Asian Style Chicken in Mushroom Sauce
This unique and delicious chicken preparation is going to make your heart skip a beat. Juicy chicken thighs cooked in a luscious mushroom gravy, this Asian style chicken in mushroom sauce is unbeatable!
Servings Prep Time
3-4people 30minutes
Cook Time
20minutes
Servings Prep Time
3-4people 30minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Heat 2 tbsp oil in a pan. Fry the chicken pieces for 10 minutes with 1 tsp salt. The aim is to cook them halfway at this point. Set them aside.
  2. In the same pan, add 1 tbsp more oil and butter. Mix well. Add the onions. Saute till onions turn transluscent and start to brown.
  3. Add the chopped spring onion greens and chopped garlic and saute till the garlic isn’t raw anymore.
  4. Season with 1 tsp salt and black pepper powder.
  5. Add the finely chopped mushroom. The reason why the mushroom is required to be very fine is because it is what forms the gravy for this recipe. You can use a food processor to get the “almost mince” like mushroom tecture. Or use a sharp knife.
  6. Cook the mushrooms till all its water content releases and the oil starts to seperate on the sides.
  7. Add the fried chicken to the pan and mix well till everything comes together.
  8. Add the Sriracha sauce and Oyster sauce and give it all a good mix.
  9. Add the dark soy sauce and mix well.
  10. Add 500 ml hot water, give everything a stir and cover and cook on low flame for 15 minutes (or untile the chicken is completely soft).
  11. Take the lid off, add 2 tbsp of cornflour slurry and mix well. This will help thicken the sauce and also add flavour.
  12. Once the sauce thickens and you get a beautiful and rich consistency, turn off the gas.
  13. Garnish with finely chopped spring onion greens.
  14. Serve hot with flavoured rice, plain jasmine rice, fried rice or noodles.
Recipe Notes
  1. Make sure you pat dry the boneless chicken thigh pieces before frying them. Any water content in the chicken will not yield the desired results. Use good quality kitchen towel to individually pat the chicken thigh pieces dry.
  2. To make the cornflour slurry, mix 3 tbsp water to 1 tbsp cornflour. Mix this well and only use 2 tbsp.