Garlic Pepper Chicken with Mushroom

Ingredients

• 1 kg Chicken breast (Sliced into pieces; the source does not specify the exact thickness or shape)
• Fish sauce (For marinating; amount not stated)
• Ground black pepper (For marinating and seasoning; amount not stated)
• Salt (Optional alternative seasoning if fish sauce or other seasonings are unavailable; use to taste)
• Onion (Sliced or chopped; amount not stated)
• Garlic (Use generously; some is sautéed in the sauce and some is toasted for the topping. Amount not stated)
• 2 tbsp Butter or margarine (For sautéing)
• 1 can Canned mushrooms (Drained; can size was not stated, estimated at about 400 g)
• 1 tbsp Soy sauce (For seasoning the mushroom sauce)
• 1 tbsp Oyster sauce (For seasoning the mushroom sauce)
• Water (Add only a small amount—just enough to create sauce without submerging the mushrooms)
• 1 pack All-purpose cream (Estimated at approximately 250 ml; add while the pan is over low heat)
• 0.5 cube Beef bouillon cube (The source specifically calls for half a beef cube)
• 1 can Canned corn (Drained; can size was not stated, estimated at about Kernel?)
• Garlic for topping (Sliced or minced and toasted until golden; amount not stated)

Steps

1. 1

   Slice the 1 kg chicken breast into manageable pieces. Season it with fish sauce and ground black pepper. If preferred, use salt and pepper or other available seasonings instead of fish sauce. Mix thoroughly so every piece is coated, then marinate for about 15 minutes.

2. 2

   Heat a large skillet or frying pan over medium heat. Add the marinated chicken in a single layer and lightly fry or sear it until the outside is cooked and lightly browned. The chicken does not need to be fully finished at this stage; transfer it to a plate once lightly cooked.

3. 3

   Slice or chop the onion and garlic. Reserve some garlic for toasting at the end.

4. 4

   Melt 2 tablespoons of butter or margarine in the same pan over medium heat.

5. 5

   Add the onion and the main portion of the garlic. Sauté until softened and fragrant, taking care not to burn the garlic.

6. 6

   Add the drained canned mushrooms. Cook for about 1 minute, stirring so they become coated in the butter and aromatics.

7. 7

   Add 1 tablespoon soy sauce and 1 tablespoon oyster sauce. Stir well and cook for another minute so the sauces season the mushrooms and become aromatic.

8. 8

   Pour in a small amount of water—just enough to loosen the mixture and create a sauce, but not enough to cover the mushrooms. Stir and bring it to a gentle simmer.

9. 9

   Reduce the heat to low. Add the entire pack of all-purpose cream and stir continuously until the cream is evenly incorporated. Keep the sauce at a gentle heat rather than allowing it to boil vigorously, which can cause it to split.

10. 10

    Crumble in half of a beef bouillon cube. Stir until it dissolves completely into the creamy mushroom sauce.

11. 11

    Return the lightly cooked chicken and any juices from the plate to the pan. Stir gently and continue cooking over low heat until the chicken is fully cooked through and the sauce reaches the thickness you prefer. Chicken should reach an internal temperature of 165°F (74°C).

12. 12

    Add the drained canned corn. Stir it through the sauce and cook for about 3 minutes, until the corn is heated through and the flavors have come together.

13. 13

    In a small pan, toast the reserved garlic until golden and crisp. Watch it closely because garlic can burn quickly.

14. 14

    Top the creamy garlic pepper chicken with the toasted garlic and serve hot, preferably with plenty of steamed rice.

Notes

The creator emphasizes that the additional seasonings are optional and that salt and pepper can be used if needed. Use low heat after adding the all-purpose cream. The dish is described as especially good with rice. Canned mushroom and corn sizes, as well as the amounts of onion, garlic, water, fish sauce, and pepper, were not specified and have been estimated where needed.

Nutrition per serving

• main
• chicken
• creamy
• mushroom
• garlic
• rice pairing
• stovetop
• Filipino-inspired