Call me mushroom crazy but it is an ingredient I cannot live without. I have made dishes with mushrooms as the main attraction in the past, case in point here and here. I have a friend who hates mushrooms but it’s fine, we can still be friends. It could be the texture of cooked mushrooms that people don’t like. But you cannot deny mushroom contribute to wonderful dark, nutty and rich flavours in sauces. I would go as far as saying it is a
force flavour to be reckoned with. A tad too melodramatic over mushrooms? Perhaps.
Sometimes when I don’t feel like having a heavy meal, my go-to sustenance is sauteed kale and mushrooms. It may not be fancy, but to me, it is no less flavourful.
Ginger and chicken make a delicious stir fry. But when you add three different kinds of mushrooms i.e. oyster mushrooms, shiitake mushrooms and swiss brown mushrooms, the flavours become more complex. I would go as far of saying the flavours reminded me of what I would have in a Chinese restaurant.
Three Mushroom Ginger Chicken
What you’ll need for 4 servings:-
- 500g chicken thigh fillets, sliced
- 2 cloves of garlic, peeled & grated
- 1/2 tbsp (in stir fry) + 1/2 tsp (to marinate) grated ginger (about 5cm/2 inches thick ginger)
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- 1/2 tsp sesame oil
- 1 tsp cooking oil
- 100g/3.5 oz shiitake mushrooms, sliced
- 150g/5 oz oyster mushrooms, sliced
- 100g/ 3.5 oz swiss brown mushrooms, sliced
- 1 small red capsicum (pepper), deseeded & sliced
- 2 x spring onions plus extra for garnish
- 1 tbsp oyster sauce
- 1 tbsp Indonesian kecap manis
- 1/2 tbsp soy sauce (or to taste)
To marinate the chicken: Combine chicken, grated garlic, 1 tsp grated ginger, 1/2 tsp of salt, 1/2 tsp ground white pepper and 1/2 tsp sesame in a bowl. Mix until well combined and set aside for 15 to 20 minutes or you can set aside while you move on to slice the capsicum and mushrooms.
Stir fry: Heat the cooking oil in a large pan. When the oil is hot add all the chicken and cook until both sides are slightly golden brown over high heat. Don’t flip the chicken slices until they are 3/4 cooked on the pan side down. Cook the other side until cook through. Remove from pan and set aside on a plate. In the same pan, add spring onions, 1/2 tbsp grated ginger, mushrooms and red capsicum, saute over high heat until slightly soften (you can the mixture has shrunk about 25% less than before). Return the chicken and the juices into the pan, add oyster sauce, Indonesian kecap manis and soy sauce. Toss to mix everything until well combine. Taste to check for seasoning. Add more soy sauce if necessary.
To serve: Garnish with some chopped spring onion just before serving. Serve immediately with rice.