Creamy Chicken Mushroom with Quail Eggs and Baby Corn
A rich, comforting dish made with tender chicken, creamymushroom sauce, baby corn, and quail eggs. This Filipino-inspired ulam isperfect for family dinners and pairs perfectly with hot steamed rice.
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
Serve hot with steamed rice for a creamy, satisfying meal the whole family will love.