5 Spice Mushroom Chicken with Jasmine Rice
Not only do I give you spiritual food for thought in some of my other hubs, but I enjoy cooking and am the primary cook in our household.
This is one of my wife's favorite dishes that we enjoy.
How To Make 5 Spice Mushroom Chicken with Jasmine Rice
2 medium Chicken breast, skinless/boneless
1/2 can cream of mushroom soup
1/2 cup of milk or light cream
1 - 2 large sweet onion - rough chopped (= non uniform sizes)
garlic (fresh, chopped in bottle or granulated) your preference
(fresh = 5 - 6 cloves; bottled = heaping tsp; granulated = tsp)
2 - 3 celery stocks - rough chopped
1/2 a large red pepper - rough chopped
1 cup fresh mushrooms - sliced (your choice of what kind)
1/2 - 3/4 tsp Chinese 5 spice preferably from a bulk spice shop, normally it is fresher than pre-packaged
2 - 5 tbsp of soy sauce (using soy sauce and chicken stock you will not need salt)
1/4 cup chicken stock (salt reduced)
1/4 cup white wine (whatever you normally drink) optional
2 tbsp veg oil or olive oil (I make my own veg/olive oil mixture usually 1/2 & 1/2 for all my cooking)
2 tsp to a tbsp of sesame oil (depending if you like the added flavour)
Normally I prepare my rice while I'm cooking the chicken. Depending on your cooking method time it accordingly. Do your rice as you normally would.
1 cup Jasmine rice, washed (usually 3 times in cold water)
Preheat your wok or large skillet on low add your oil(s) to it while you prep the chicken.
Make sure not to let the oils burn (I find it better to heat your oil slowly rather than fast on high)
Trim the breasts as usual and turning your large knife on its side slice them in half along their length, slice these two pieces in 2 - 4 one inch wide pieces and now slice all pieces on an angle approx 1/4 -1/2 in. thick.
Place these in a bowl add a little oil, soy sauce, fresh ground pepper, granulated garlic or other, and the 5 spice and mix well. (pepper to your taste) set aside (this can be prepared ahead for a more flavourful chicken, cover and refrigerate until ready to use)
Turn heat up on your wok or skillet to med-high and add your onions
The onions should just start to look a little translucent after a couple minutes, turn the heat up to high and add your chicken from the bowl and stir constantly. Adjust your temperature according to how you see everything cooking as gas and electric stoves are different, so as not to burn the onions or chicken.
After about 3 minutes add the celery and stir in and add some more ground pepper to taste, and also a dash of soy sauce continue lightly stirring.
Now the chicken should be looking cooked as you stir, give it another minute or two and add your mushrooms and peppers.
After about another minute add your chicken stock, wine and bring to a boil, then turn down to medium low and let it simmer and steam off some of the liquid, about 3 - 5 min.
Add the cream of mushroom soup and cream, stir and bring to a boil, then simmer briefly.
If you think the mixture is too runny thicken with some corn starch to your liking.
Now you're ready to serve with your rice and enjoy.
For added vegetable, steam some broccoli, carrots, or green beans for a side.
Variances in liquid amounts can be adjusted to the amount of chicken and vegetables you are using. I don't measure anything and add or reduce as necessary. The measurements given are for a guide.
Chinese 5 spice comes in different flavours and mixture. Find one you like and use it to your own taste.
(Remember when working with chicken to wash your hands, cutting board, knives and area well so as not to cross contaminate other foods. I use a separate cutting board just for my meats. I also find it easier and less a mess to clean up as I prepare since I work in a small galley kitchen.)
I'm sure that this dish will become a favorite with you also.