09 May 2010

Sunday Cooking: Creamy Chicken Mushroom with Baby Corn

Okay, so I’m not very imaginative. I almost always make yellow (turmeric) rice and I almost always use chicken (check out my butter chicken and creamy basil chicken). I love yellow rice because it not only adds that bit of color to the meal, but also because turmeric is a natural wonder and adding it to rice is sort of like killing two birds with one stone. The only thing that’s different this time is that this recipe is all mine, as opposed to me following somebody else’s.
Zoë and I were grocery-shopping when she spotted the baby corn and said that she wanted some. I chucked a pack into the cart and then decided to get some mushrooms, because Zoë loves them. Well, I love them, too –all kinds of mushrooms. Chris, though, prefers button mushrooms. So, I got some button mushrooms and some straw mushrooms. I saw some fresh coriander and decided to grab a bunch. I could never pass them up. With those on hand, I just thought that it might be nice to throw them together and make a chicken dish. This was more a recipe born out of the type of ingredients that we wanted to have in it rather than the other way around. Or maybe this is really how recipes are usually created…?
See yellow rice recipe here or if you want a more colorful fare, try this. For this particular recipe, I simply sprinkled about a teaspoon of turmeric onto the rice in the rice cooker before I pressed "Cook." Plain and simple, no other ingredient needed. You could give the rice and water a stir if you like, although when the rice cooks, the "bubbling" of the water as it heats up will do the "stirring" part for you.
Because I pretty much feel my way as I go along, please note that the following recipe is more or less how I made the dish tonight. Don’t feel that you have to follow the instructions or ingredients to a T.
Servings: 6
500g chicken fillets, “cubed”
120g straw mushrooms, sliced
200g button mushrooms, sliced
About 15 stalks of baby corn (either sliced or whole)
1 can cream of mushroom soup
About 3-4 tbsp butter
3 cloves garlic, minced
5 shallots, sliced
Coriander (as much as you like), chopped
Salt & pepper to taste
1) Add butter to a big pan / wok in medium heat. Throw in garlic and shallots. Stir for about 3-4 minutes.
2) Add chicken. Add a pinch of salt and sprinkle some black pepper. Make sure you don’t overdo the salt, because the cream of mushroom soup is already a bit salty. Lightly stir around until chicken is cooked (when meat is white all over).
3) Scoop out the chicken/garlic/shallots. Set aside. There will be some “soup” on the pan. Leave it there.
4) Dump in baby corn and the mushrooms. At this point, I also throw in the “stem” parts of the chopped up coriander, saving the leaf parts for later. You might need to stir around a bit just to make sure that all the corn and mushroom get cooked. Cook for about 5 minutes.
5) Put the chicken back in together with the baby corn and mushrooms. Add in cream of mushroom soup. Add in the rest of the coriander. The coriander adds that bit of “freshness” to the dish, trust me! Mix to make sure that all ingredients are coated. You might want to add a bit of water if you find the sauce too thick. I left ours alone, as we like thick sauces.
6) Simmer for about 5-7 minutes. Remove from heat. Enjoy!


Herb of Grace said...

That looks AMAZING! Partly because it just does, and partly because I'm in my bed for the breakfast J and the kids are making-- under threat of all kinds of repercussions if I so much as poke my nose out the door till they're ready :)

blueviolet said...

I've never used yellow rice before, but I can see how appealing it is! I'm going to try it and I do love turmeric.

Xmas Dolly said...

mmmm Now that looks really, really good. I have got to try this. Yellow rice? Do you buy it like that or did I miss something. Hmm Well, Happy Mother's Day my friend. Thank you for the sweet comment on my post too! Not your family spoil you today, you deserve it!

paige said...

Sounds yummy! Since I (sort of) discovered ayurveda last year I use turmeric in a lot of things. It's a wonder.

I can't eat mushrooms. Well, I physically can but they don't love me. The recipe sounds delish!

golonghorns said...

Oh dear me... I wanted to lick the computer screen. I'll be back to try these recipes and butter chicken ... how divine and one of my favorites! Wanted to wish you a Happy Mother's Day :)

Ash said...

i'm hungry even though i'd just had my breakfast. damn you!! hehehehe. happy mother's day! :D

Organic Motherhood with Cool Whip said...

Mmmmm!! Gonna have to try this one. I'm hungry already!

Nezzy said...

It sounds very delicious and different. Thanks so much for the recipe. I'm shopping tomorrow and tomorrow night the Ponderosa's kitchen is gonna rock with something new and different.

God bless ya and have a marvelous Monday!!!

Serline said...

I have my own little variation too of this comfort food, but I use either brown rice (when I'm health conscious) or Jasmine rice (for that fluffy fragrant piece of heaven). Since we are a family of chili eaters, a dash of chili flakes will complete the simple meal for us.

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