Black Pepper Chicken with Mushrooms
Ingredients
- 500g chicken breast fillet, sliced
- 10 large fresh button mushrooms, sliced
- Spring onion, sliced
- About 1 teaspoon coarsely ground black pepper
- 150 ml water
Spices
- 2 cloves garlic, grated
- 1 small onion, diced
- 1 cm ginger, grated (optional)
- 2 large red chilies, deseeded and coarsely crushed (optional)
Sauce
- Soy sauce (to taste)
- Sweet soy sauce (to taste)
- Oyster sauce (to taste)
- Non-MSG stock powder (to taste)
Preparation
Wash the chicken clean, drain it, then marinate in the sauce mixture for at least 15 minutes.
Heat a non-stick pan, then add the chicken pieces one by one, ensuring they do not stack, and pour in any remaining sauce.
Cook until the chicken releases its water, then flip to the other side.
Move the chicken to the side of the pan, add a little oil, add the garlic, sauté until golden brown, then mix well with the chicken.
Add the onion, sauté briefly, add water, cook until boiling, then add the mushrooms.
After the mushrooms wilt, add the crushed red chili and black pepper, stir well, cook until the sauce reduces, sprinkle with spring onion, and immediately turn off the stove.
Notes
This recipe is simple and designed to highlight the black pepper flavor, making it light on the palate with fewer spices. It is suitable for breaking fast or suhoor during Ramadan.
