3 in 1 – Mushroom, Chicken & Vegetables

This 3 in 1 dish, is one of the most simple and well-balanced recipes you can serve your loved ones on a regular basis.  Whether you are a seasoned professional, or just starting out, you cannot go wrong with this recipe.

My kids absolutely just love it when I make this meal for them. So here it is and enjoy.

• 300 grams of organic vegetables, eg. Kailan or Chye Sim
• 2 skinless, boneless chicken breasts, cut into strips
• 100 grams Shimeiji mushrooms, bottoms trimmed,
• 100 grams fresh black fungus, cut into strips
• 1 tbsp of Olive oil
• 3 slices of ginger
• 1 shallot and 1 clove of garlic-chopped up
• 2 tsp cornstarch
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• salt

Method:

1. Marinate the chicken with cornstarch, salt and 2 tbsp light soy sauce for at least half an hour.
2. Heat a non-stick pot till hot. Add 1 tbsp olive oil and fry the garlic, shallot and ginger until fragrant.
3. Stir-fry the mushrooms for 3 minutes. Take them out and set aside.
4. Add 1 small cup of water.  When the water is boiling, add a pinch of salt, the vegetables and blanch for 2 minutes. Add the vegetables to the boiling water in batches small enough to ensure that the water doesn’t lose its boil. Take them out and arrange the blanched vegetables in a serving plate.
5. Add the mushrooms, black-fungus and chicken to the water previously used to blanch vegetables. Add dark soy sauce and salt to taste. Cover and cook over moderate heat. When it comes to a boil, add cornstarch solution, bit by bit, till it reaches the desired consistency.
6. Pour on top of the vegetables and serve with rice.