Stir-fry Chicken with Mushroom

At last I kept my promise to cook the chicken with mushroom. It is an easy cooking. Just do it a try.

Ingredients:

• 2 boneless chicken tigh (around 250 gr), cut into bite size
• 1 can (200gr) champignon mushroom (jamur kancing), sliced
• 200 gr straw mushroom (jamur merang), sliced
• 1 shiitake mushroom/hioko (additional, as I only found 1 in my freezer)
• 1 green bell-pepper (paprika), cut into bite size
• half brown onion (bawang bombay), cut into 4
• 4 cloves garlics, minced
• 4-5 fishballs, sliced
• 2 tbsp fish sauce (kecap ikan)
• 1 tbsp sesame oil
• 1 tbsp margarine
• salt, sugar & pepper
• 3 tbsp cornstarch (tepung maizena), dissolved with 1 tbsp water
• +/- 2 glass water

Directions:

1. Heat the wok and melt the margarine. Stir-fry garlic until fragrant.
2. Add the chicken, stir-fry until the colour change.
3. Add the brown onion, mushrooms and fishballs.
4. Pour the water. Cover and cook over low heat for 10 minutes.
5. Add in the salt, sugar and pepper, fish sauce and sesame oil. Stir well, taste and adjust the seasoning.
6. Thicken the gravy with the cornstarch solution.
7. Add the bell pepper and stir to mix.
8. Serve with plain rice.

(4-6 servings)


Note: Maybe next time I will add shrimps and cuttlefish to make "Seafood Mushroom". Make sure to cook the bell pepper a few second only, cos it softens and changes colour easily.