This was adapted from my chicken filo parcel recipe and my creamy chicken and mushroom casserole recipe. Chicken was for dinner, and my challenge was to make something interesting that doesn't require soy sauce (even an Asian like me will get tired of having too much soy stuff!). Negi (Japanese leeks - skinny leeks that looks like a cross between spring onions and the large leeks) were on special at the supermarket, and I knew mushrooms go well with chicken. Standing in the supermarket, I umm-ed and ah-ed over which mushrooms to get. Most of the Japanese mushrooms are quite mild tasting, and I was after a variety that was quite strong tasting. In the end, I settled for fresh shiitake mushrooms because I've used dried shiitake before and I wasn't sure whether the other mushies would go well in this non-Asian dish.
Ingredients
Some oil
500g chicken fillets, cut into bite-sized pieces and marinated overnight with some salt, pepper, vinegar, dill and cilantro
3 stalks of negi (skinny leeks), sliced thinly on a slant
3-4 cloves of garlic, chopped
4 medium-sized mushrooms, sliced
A splash of white wine (1/4 cup?)
Enough water (perhaps 1/3 cup?)
2 tablespoons of plain yoghurt
1/3 cup corn kernels
Lots of herbs (parsley, rosemary, more cilantro, sage)
cornflour if sauce needs thickening
Salt and pepper to taste
Method
Saute the leeks on medium heat with some oil until they have softened. Add in the chopped garlic and stirfry for a minute or two. Stir in the chicken and mushrooms and cook for a minute or two constantly stirring to ensure chicken does not stick or burn the bottom of the pan. Deglaze the pan with white wine and water. Simmer for a couple of minutes or until the chicken is cooked. Add the yoghurt and herbs. If you feel the sauce needs to be thickened, add in cornflour. Season to taste. Will be good on mashed potatoes or rice.
Herbed chicken with negi and mushies
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