I made some improvements on this recipe because, while it was as yummy as can be, I found the sauce a little too wet. When I checked again how Inday does it, I made a few notes, and decided to adjust the recipe and post the improved version. Here it is!
This recipe comes from Inday, our beloved maître d’ or mayordoma at the Big House on 164 Wilson Street (a.k.a. my in-laws). She has been with the family for more than 40 years and her cooking is superb! This dish is a regular item on the menu for Sunday dinner when we go visit. She didn’t give me exact measurements but just “a little bit of this and that”. You may have to rush to the nearest Asian store to pick up a couple of items for this recipe. I just estimated the measurements, but you can certainly tweak it to your preference. This is a definite kid pleaser!
What you need: (Improved list!)
- 1 Whole Chicken, cut half (about 1 kilo)
- 3 Tbsp Oyster Sauce
- 3 Tbsp Barbeque Marinade (the Filipino style)
- 1 small Garlic, minced
- Black Pepper
- 1 can Cream of Mushroom
- 1 can Button Mushrooms, sliced
What to do:
Poke chicken with a sharp knife and rub sauce completely in and around it.
As you can see, the chicken produced a lot of liquid. This will be our sauce base.
Make sure chicken is cooked through. Increase heat if necessary.That’s it! Sauce is thicker now without the need for adding cornstarch. Serve with hot rice… YUMMY!!!