A rich, comforting dish made with tender chicken, creamy mushroom sauce, baby corn, and quail eggs. This Filipino-inspired ulam is perfect for family dinners and pairs perfectly with hot steamed rice.
Ingredients Selection Tips
Chicken fat (2 slices)
• Ask your butcher for skin or trimmings if it’s not pre-packed.
• Should be pale yellow, clean, and free from off smells.
Cooking oil (2 tbsp)
• Use neutral oils like canola or vegetable oil for clean flavor.
• Avoid oils with strong taste unless preferred, like coconut or sesame.
Mushrooms (a handful, sliced)
• Use brown mushrooms or white button mushrooms that are firm and dry.
• Avoid mushrooms that are slimy, darkened, or overly soft.
• Clean with a damp cloth or brush, not by soaking.
Chicken (1 lb, cut into serving portions)
• Choose fresh chicken that’s pink and moist.
• Thigh or leg meat adds more flavor and remains tender during simmering.
• For easier eating, ask the butcher to cut into equal-sized pieces.
Garlic (4 cloves, minced)
• Pick bulbs that are tight and heavy.
• Avoid cloves that are soft, moldy, or starting to sprout.
Oyster sauce (2 tbsp)
• Use a thick and glossy sauce with a deep brown color.
• Check ingredients for minimal sugar and no artificial flavoring.
Cream of mushroom (1 can, 22g)
• Choose a brand with real mushroom bits and smooth consistency.
• Shake the can before opening to mix contents evenly.
Baby corn (1 can, drained)
• Look for intact whole baby corn with a bright yellow color.
• Avoid mushy or overly soft pieces. Rinse to remove the canned brine.
Quail eggs (10–15 pcs, hard-boiled and peeled)
• Fresh quail eggs should have clean, crack-free shells.
• To cook, place in cold water, bring to boil, and simmer for 3–4 minutes. Cool and peel gently.
Salt and ground black pepper (to taste)
• Use sea salt or kosher salt for better flavor control.
• Freshly ground black pepper adds more aroma than pre-ground.
Green onions (chopped, for garnish)
• Pick stalks that are crisp and bright green with no wilting.
• Store wrapped in a damp towel or upright in water to stay fresh longer.
Cooking Tips:
- • Render chicken fat in a pan over low heat until it releases oil and turns golden. This adds deep flavor to the base.
- • Add cooking oil only after the fat is rendered to avoid burning.
- • Sauté onions and garlic until soft and fragrant, not browned. This builds a sweet aromatic base.
- • Sear chicken pieces lightly to lock in flavor before adding liquids.
- • Pour in water and add oyster sauce. Bring to a boil then lower to simmer. Let it cook until chicken is tender, around 20–25 minutes.
- • Add sliced mushrooms halfway through cooking to preserve their texture and flavor.
- • Stir in cream of mushroom last to keep it smooth and creamy. Simmer gently for a few more minutes.
- • Add baby corn and quail eggs just before turning off the heat. Simmer for only 2–3 minutes to heat through without making them too soft.
- • Taste and adjust seasoning with salt and pepper before serving.
- • Garnish with chopped green onions and serve hot with steamed rice.
Creamy Chicken Mushroom with Quail Eggs and Baby Corn
Ingredients
- 2 slices chicken fat
- 2 tbsp cooking oil
- A handful of mushrooms sliced
- 1 lb chicken cut into serving portions
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 tbsp oyster sauce
- 1 liter water
- 1 can 22g cream of mushroom
- 1 can baby corn drained
- 10 –15 pcs hard-boiled quail eggs peeled
- Salt and ground black pepper to taste
- Green onions chopped (for garnish)
Instructions
- Render Fat & Fry Mushrooms:
- In a large pan, cook chicken fat and Add 2 tbsp cooking oil over medium heat until golden and it renders oil.
- , then sauté the mushrooms until lightly browned. Remove and set aside.
- Add the chicken, sauté until lightly browned. Set aside.
- Sauté the Aromatics:
- In the same pan, sauté onion and garlic until fragrant.
- Add the stirfried chicken.
- Add and Cook Chicken:
- Stir in 2 tbsp oyster sauce, mixing well.
- Simmer with Sauce:
- Pour in 1 liter of water and bring to a boil.
- Lower heat and let it simmer until the chicken is tender (about 15–20 minutes).
- Add Creamy Elements:
- Stir in the cream of mushroom, baby corn, and quail eggs.
- Return the cooked mushrooms to the pot.
- Simmer for another 5–7 minutes until the sauce thickens.
- Season and Finish:
- Season with salt and black pepper to taste.
- Garnish with chopped green onions before serving.
Video
Notes
