Creamy Mushroom Chicken with Baby Corn

1. Add butter to a big pan or wok on medium heat. Throw in garlic and shallots. Stir for about 3-4 minutes.

2. Add chicken. Add a pinch of salt and sprinkle some black pepper. Make sure you don’t overdo the salt, because the cream of mushroom soup is already a bit salty. Lightly stir around until chicken is cooked (when meat is white all over).

3. Scoop out the chicken/garlic/shallots. Set aside. There will be some “soup” in the pan. Leave it there.

4. Dump in baby corn and the mushrooms. At this point, I also throw in the “stem” parts of the chopped up coriander, saving the leaf parts for later. You might need to stir around a bit just to make sure that all the corn and mushrooms get cooked. Cook for about 5 minutes.

5. Put the chicken back in together with the baby corn and mushrooms. Add in cream of mushroom soup. Add in the rest of the coriander. The coriander adds that bit of “freshness” to the dish, trust me! Mix to make sure that all ingredients are coated. You might want to add a bit of water if you find the sauce too thick. I left ours alone, as we like thick sauces.

6. Simmer for about 5-7 minutes. Remove from heat. Enjoy!