TMM Kitchen: Ginataang Chicken and Mushrooms
So I put together this 5-ingredient dish, and it came out pretty good. You can do without the canned mushrooms, but it's another thing in our pantry that we had too much of so, why not? I know the chicken looks plenty, but they shrink when you cook them, so I think per person can eat about 2-3 each.
INGREDIENTS: (serves 4-5)
- 1K Chicken Thighs (washed really well)
- 198g Canned Mushrooms (Stems & Pieces) - optional
- 5 pieces Dried Mushrooms (soak in hot water before slicing), set aside the water
- 1 can of 400ml Coconut Milk
- 4 pieces crushed Garlic
- Salt and Black Peppermill Grind
- Pinch of white sugar
COOKING INSTRUCTIONS
1. Prepare your mushrooms. Soak the dried mushrooms in about 1/2 cup of hot water, and slice it when they're soft. Set aside the water. You're going to need it later. Drain the canned mushrooms and quickly rinse with tap water. Set Aside.
2. In a hot non-stick pan, saute the garlic in about a TBSP of vegetable oil until they're golden. Then shallow fry the chicken skin down first until they are nice and brown. It doesn't have to be fully cooked. This is why I love using non-stick pans, the skin won't stick to the bottom, and you don't need a lot of oil.
3. Season the chicken with salt and Black Peppermill Grind. I use McCormick, but you can grind whole peppercorns yourself. I'm not really a fan of using black pepper powder.
4. Add the mushrooms, and then saute lightly, mixing everything together. You will notice that there will be water now at the bottom of the pan. Leave it.
5. Add the coconut milk and the mushroom water, drizzle a pinch of white sugar and stir to incorporate everything together. Set your fire on low, cover and let it come to a boil. If the sauce becomes too thick and the chicken is not yet cooked, add more water, 1/2 cup at a time.
6. You want the sauce to be nice and thick, but not clumpy. The consistency should be a notch lower than all purpose cream. Serve in a Pyrex or plate them to be a bit fancy. Enjoy!
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