Chicken · Curry · Fusion · Herbs · Indian Chinese · Main Course · Non Vegetarian · Oriental

Chicken & mushroom in Hoisen sauce…

Been quite some time since I posted anything oriental.. Makes me feel bad when I see so many ingredients used in oriental cooking lying on my shelf unused.. If you have been following my blog you would know my rendezvous from work with my friends to have Indian Chinese lunches..! Yes, there is something called Indian Chinese.. It’s Chinese dishes altered to suit the spicy Indian palate.. I’ll call this Indian Chinese as this is a bit too hot for those who are not used to eating Chinese food this way.. So do reduce the amount of dried red chilli’s I have used in this recipe to suit your taste..

Chicken & mushroom in Hoisen sauce...

I so really wanted to have fried rice & some Chinese gravy with it that I did not have the patience to go pick up some chicken breasts & make this. I just used chicken on the bone. I had chicken legs with me.. Hence the pieces look bigger than the ones used normally in curry’s. Please use chicken breasts or curry cut chicken pieces for this dish if you like chicken on the bone.

You may also make this as a starter without the sauce if you wish to. Just skip adding the corn flour mixed in water towards the end.. Instead you can just rub the chicken pieces with some corn flour just before tossing them in the fry pan or wok. You could also add some peppers & spring onions towards the end if you want to eat some greens along with the dish.

The mushrooms add their lovely flavour to the sauce & the Hoisen sauce being a little sweet on the sweet side makes this dish a perfect blend of hot & sweet flavours.. This is my own creation… 🙂

Ingredients: (Serves 2)       Preparation Time: 15 mins
Chicken breasts – 300 gms, cut into strips . P.S: I used chicken on the bone as I did want to make a trip to the grocers.
Dried red chilli’s – 5-6, roughly torn, use the seeds as well.I used a variety that really hot, add based on the kind of red chilli’s you have & how hot you want the sauce to be
Garlic – 2 cloves, finely chopped
Red onion – 1 small-sized, finely chopped
Button Mushrooms – 7-8 medium-sized, diced thick
Fish sauce – 1 tsp
Oyster sauce – 1 tsp
Hoisen sauce – 1 tbsp
Light soy sauce – 1 tbsp
Corn flour – 1 tbsp
Black peppercorns (optional) – 1/4 tsp, freshly crushed
Cooking oil – 1 tbsp
Toasted sesame oil – 1/2 tbsp
Tip: If you like the strong flavour of toasted sesame oil, you can use 1.5 tbsp of sesame oil & skip using cooking oil. I did not want the dish to have an overpowering flavour of sesame oil hence mixed cooking oil with some toasted sesame oil.
Coriander leaves (optional) – 2-3 sprigs, finely chopped
Peppers (optional) – 1 small-sized, de-seeded & cubed
Spring onions (optional) – 2, only the greens, finely chopped
Salt to taste

Heat oil in a wok/deep bottom fry pan. Set heat to medium & let the pan get really hot. Now add the oil (Both the cooking & toasted sesame). Next add the chopped garlic & sauté for a few seconds, don’t let them turn brown. Next add the roughly torn dried red chilli’s. Sauté the chilli’s for less than 30 seconds.

Next add the red onions, a wee bit of salt to help fry the onions quick. When the onions turn translucent add the soy sauce. Next add the chicken pieces & fry (If you preparing a starter then make sure you remove excess water from the chicken using a kitchen paper towel & light rub the chicken pieces in some corn starch) . When the chicken begins to turn white add the oyster sauce, fish sauce & hoisen sauce. Mix well. When the chicken is more than halfway done add the diced mushrooms, check salt & adjust. Remember soy sauce also has some amount of salt. Add the crushed black peppercorn if you wish to. Mix well.

Almost done..

If you plan to make a sauce then mix the corn starch well in about 150 – 200 ml water & add it. Tip: Use water at room temperature. Mix well as you don’t want the corn starch to form lumps if it is concentrated in one area. Let the corn starch cook for a couple of minutes. The chicken should be cooked by now. Turn off the heat. If you plan to add peppers & the spring onions, add them & mix well.

Garnishing (Optional):
Garnish with chopped coriander leaves.

Serving Suggestions:
Serve hot with fried rice or noodles of your choice, else even a bowl of steamed rice is a good accompaniment.

Chicken & mushroom in Hoisen sauce...

If you like this recipe, you may also like – Sweet n Spicy Spinach Chicken – Chinese styleMango Tango Capsicum NoodlesBurnt Garlic Chilli Fried Rice with ChickenPrawn Chilli Garlic NoodlesCrabstick Soup etc.

3 thoughts on “Chicken & mushroom in Hoisen sauce…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s