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Chicken Salpicao With Mushroom
Chicken Salpicao With Mushroom
"Do you want to try a new recipe for Salpicao? Here’s a refreshing version of this dish called Chicken Salpicao with Mushroom. Normally, this dish is made from cubed beef sirloin or tenderloin, minced garlic, olive oil, and other seasonings. But in this version, Chicken Salpicao with Mushroom is chicken slices marinated in a savory and garlicky sauce, sauteed with onions, lots of minced garlic, and mushrooms. Best paired with hot white rice, or pasta. "
NotesYou can also keep it in the fridge and just reheat in the microwave when it’s to be consumed.
Serves4
Preparation Time6 hr
Cooking Time20 min
Cooking MethodCasserole, Skillet
Ingredients
- 500 grams chicken fillet chopped into bite pieces
- 1 cup sliced mushroom
- 1 tablespoon soy sauce
- 10 tablespoons Knorr liquid seasoning
- 2 tablespoons ground black pepper
- 2 tablespoons oyster sauce
- 1 cup water or chicken stock
- 1 tablespoon Spanish paprika
- 10 cloves of minced garlic
- 1 medium size diced onion
- 1 tablespoon butter
- Cooking oil
- 1 teaspoon Sesame oil
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Marinate the chicken fillet pieces. In a bowl, combine and mix the chicken, Knorr liquid seasoning, soy sauce, ground black pepper, Spanish paprika, and half of the minced garlic. Mix well, and cover the bowl. Refrigerate for at least 6 hours. If you are preparing this in the evening, leave it overnight. The longer you marinate this, the better absorption of the marinade to the protein.
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Toast some garlic bits. Toast the minced garlic. Heat up the pan under low fire and add cooking oil. Before the oil gets too hot, add garlic and stir carefully until it’s toasted and reaches a nice golden-brown color. Remove from the pan, and set aside for later.
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Cook the Chicken Salpicao. In the same pan, add onions, and cook under medium heat until it becomes translucent. Add mushroom, ground black pepper, and cook for about a minute or two. Add the marinated chicken fillet together with the marinade, and turn the heat up to medium high. Stir and mix well. Add butter, water and oyster sauce. Stir and mix well. Simmer under medium low heat for 2 to 3 minutes. Taste the Chicken Salpicao, and adjust taste to your liking. Drizzle the sesame oil, and mix for another minute. If you don’t like toasted garlic being garnished, add the toasted garlic and combine with the salpicao before transferring to a plate. Otherwise, just skip this part.
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Transfer into a serving plate, and garnish with the toasted garlic.
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Serve and enjoy!
