Chicken Mushroom Pasta
When you’re lazy yet hungry, nothing comes close to a good Chinese stir-fry and all it’s slurpy yumminess.
1 Picture
Ingredients
- 2 portions of chicken
- 2 portions of long pasta
- 7 small white mushrooms
- 1 big handful of kale
- 2 large lettuce leaves
- 1 clove garlic, minced
- 2 tbsp oyster sauce
- 1 tbsp flour
- 1 tsp dark soy sauce
- salt and white pepper
Details
servings 2
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Set the long pasta away to boil, according to the packet instructions. Drain when cooked through.
Step 2
Cut the chicken into chunks. (Here we used chicken wings and a thigh.) Cook them with the minced garlic in a small pot, with water just barely covering the chicken.
Step 3
Prepare the mushrooms by slicing them thickly. Shred the kale and lettuce leaves as well.
Cook the kale in a pot with little water and put the lid on. The veg should be cooked in about 5 minutes.
Step 4
Add the oyster sauce and flour together in a small bowl and add enough water to make a thick gravy-like mixture. Ensure all the flour has been combined well.
Step 5
Remove the chicken pieces when done and add the oyster sauce mixture. Stir in a teaspoon of dark soy sauce for colour.
Add the mushrooms to cook in the gravy. Season well with salt and white pepper. It should be slightly saltier to the palette, in order to pair well with the bland pasta.
Step 6
To serve, dish out the pasta, and pour the gravy and mushrooms over. Top with the chicken pieces, shredded lettuce and kale.
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