Recipe: Chicken Stroganoff / Baby Shanghai Greens
Posted on 03.12.09 to Cooking by Joan
Apologies for the bad lighting — the sun had set when I was done with cooking so I had no choice but to use the kitchen lights since I wasn’t about to set up lighting!
I stumbled upon the idea of cooking stroganoff when I went to the supermarket one day, with absolutely no idea what to cook. I had already cooked all my usual favourites last week (Terence’s parents are away and we’ve been eating in a lot, since I have to babysit Clare) and I was starting to feel bored with food (if that’s even possible).
I stood at the shelf that held the recipe books and flipped through them, mildly embarrassed and feeling like 10 000 pairs of eyes was judging me for being so inept. I saw the stroganoff recipe, never cooked it before, thought it was fairly easy, googled one on my phone and went round picking up the ingredients. There are a lot of variations out there and I went with one that had minimal ingredients, and only five steps to prepare. (I’m a fan of Nigella Express.) I also changed it about a little.
I actually wasn’t hungry at dinner, but I had two helpings of rice because it turned out so good! The sweetness of the onions very nicely juxtaposed the saltiness and slight sour taste of the gravy.
Chicken Stroganoff
Ingredients
oil
1 packet chicken fillet, sliced to smaller pieces, rub some salt
sliced mushrooms of your choice, I used white
1 white onion, chopped
2 tablespoons sour cream
1/2 cup chicken stock
sea salt
ground black pepperDirections
In a skillet, over medium heat, heat 1 teaspoon of the oil. Add chicken and cooked until golden brown and cooked through. This takes about 5-7 minutes.Remove chicken and cover to keep warm. In the same skillet, heat 1 teaspoon of oil. Add mushrooms and onion. Cook, stirring occasionally, until tender, for about 5 minutes.
Reduce heat to low. Stir in sour cream and chicken stock. Add some salt and pepper to taste. (If you like to have more gravy, make put in more sour cream and chicken stock.)
Add the chicken and cook until heated through, for about 5 minutes.
Serve over bed of rice or pasta.
—
I have recently started enjoying oyster mushrooms plenty. I love it’s chewy yet slightly mushy texture. I usually pair it with baby chye sim but since there was none at the supermarket, I decided to cook it with baby Shanghai greens. Yes, I love baby vegetables because they taste sweeter than the larger versions.
Baby Shanghai Greens with Oyster Mushrooms
Ingredients
1 packet of baby shanghai greens
1 packet oyster mushrooms
3 cloves of garlic, sliced
1 teaspoon chicken stock (granules)
oilDirections
In a wok, heat up some oil on medium heat. Fry the garlic till golden and fragrant.Throw in the greens and cover the wok for a few seconds. Open the lid and fry the vegetables.
Add the mushrooms and continue to stir.
Add the chicken stock and a little water. Cook for about 2-3 minutes till vegetables turn to a delicious deep green.
(Note: I usually cook my vegetables this way, quick and easy, nothing fanciful. So you can substitute it with just about anything else — nai bai, chinese spinach, chye sim, etc.)
