This is my first attempt to cook experimental chicken steak, with ingredients I have at that moment in my kitchen. It was fun and 100% satisfaction. Thats why i’m sharing this recipe on my blog. Hope you find it interesting to cook and eat.
Serves 2
Ingredients
150 g Shimeji Mushrooms
250 g Chicken Breast
1 Oranges
1 Lemon
1 Table Spoon Soya sauce
Olive oil
Baby corn
Button tomatoes
Yellow Capsicum
Lemon grass
10-15 Garlic clove
Ginger
Mint
2 Tea Spoon Sugar
Chilli fleck
1 Onion
1 Table Spoon Wine
Method
Stuffing Chicken Breast
Take a chicken breast. Cut it from the centre in to two parts. Make a horizontal slit in to each part of the breast with a sharp knife. Open up the slit and rub it with olive oil, chill flake, finely chopped garlic, ginger and salt. Then stuff the two lemon slices, mint, orange pulp and lemon grass in it. Then keep it aside for 15-20 min.
Preparing Sause
Cut baby corn vertically in two parts and boil it. Then cut capsicum in rings. Cut onion in slices.
Take a deep pan. Put olive oil in it. Add sliced onion, smashed garlic, chilli flake and chopped ginger in it. Fry it till the onion gets transparent. Then add 2 tea spoon sugar, 1 tablespoon soya sauce. Then add Shimji mushrooms and button tomatoes. Cook it for 8-10 minutes. then add some orange pulp salt and wine. And finally add boiled baby corn and capsicum in it. Coock for 2 minutes.
Fry Chicken Breast
Add olive oil in pan. Make sure that it is evenly hot to fry. Put stuffed chicken breast and close the pan. Fry it for 4-5 minute. then turn the chicken breast and repeat the same. Open the pan and fry till it gets golden brown and serve with mash potato, Shimji mushroom sauce and red wine.
CIRCA:1984 