Creamy Mushroom and Chicken Rice is a popular Hong Kong style lunch recipe. I used cooking cream instead of white sauce to save some time and effort, but it tastes just as good. It is also a great lunch box idea for kids.
Serves : 2 to 3 servings
Preparation time : 15 minutes
Cooking time : 10 minutes
- 200g free range chicken thigh
- 150g button mushrooms
- half of a big white onion
- ½ cup of frozen green peas
- 100g of mixed sweet peppers
- 200ml of cooking cream
- 80ml of organic chicken broth
- 1.5 tbsp of plain flour (thickening the sauce)
- 3 strings of fresh thyme (can replace with dried thyme)
- 1 cove of garlic (crushed)
- 3 tbsp of extra virgin olive oil (stir fry the ingredients)
- 1/3 tsp of sea salt
- 1/4 tsp of ground black pepper
- 2 to 3 bowls of cooked white rice
Marinade for Chicken Thigh
- 1/4 tsp of dry Demerara sugar
- pinch of fine sea salt
- pinch of ground black pepper
- a dash of extra virgin olive oil (optional)
First of all, slice the chicken thigh into at least 1 cm wide strips. I bought some free range chicken thigh fillets without added hormones and antibiotics from a supermarket.
Put the sliced chicken into a big bowl and add a pinch of salt, a pinch of ground black pepper and 1/4 tsp of dry Demerara sugar. You may also add a dash of extra virgin olive oil inside and then mix well. Marinate the chicken thigh for 10 minutes.
Meanwhile, put the frozen peas inside a pot of boiling hot water. Bring the water to the boil again and drain the peas.
Next, slice up the button mushrooms and set aside.
And roughly cut the white onion.
I bought some mixed sweet peppers. They look beautiful. Deseed and chop them into big pieces. Then heat up a pan and add some extra virgin olive oil. Stir fry the chopped sweet pepper briefly and set aside.
Clean the pan and add some olive oil. Put a clove of crushed garlic inside. Once you can smell the flavour of the garlic, add the marinated chicken thigh. Get the chicken meat out when it is half-cooked.
Heat up a pan, add 1 tbsp of extra virgin olive oil and use low heat to stir fry the chopped onion.
Once the chopped onion is soft, add the sliced mushrooms and stir.
Then add the chicken broth and fresh thyme and stir.
Sprinkle 1 tbsp of plain flour on top and mix it with all the ingredients.
Next, add the green peas and half-cooked chicken thigh.
Follow with 200ml of cooking cream.
Turn up the heat to thicken the sauce.
Add the stir-fried sweet pepper at the end and mix well. n
A creamy and delicious mushroom and chicken rice is done! Enjoy!
- I used cooking cream instead of making a traditional white sauce to save some time and effort. But I ensure you it tastes just as good!
- Use chicken thigh instead of breast because its tender and moist.
- You could serve with spaghetti if you don’t like rice. Put the half-cooked spaghetti in the sauce to absorb the sauce. Don’t need to add flour.
- This is a great school lunch for kids too!