Mushroom Chicken Chop With Coconut Cream
This chicken chop in an Asian-inspired flavor with calamansi juice and coconut cream. The sauce has a lovely combination of sour and creamy flavors with a nice coconut edge.
Ingredients
Main Ingredients
- 7boneless, skin-on chicken thighs
- 1tbspchicken stock
- 1tspsalt
- 1/2tbspground black pepper
- 2tbspcooking oil
- 50gbutter
- 1tbspminced garlic
- 1tbspcalamansi juice
For the Sauce
- 250mLchicken broth
- 120mLcoconut cream
Seasoning
- 1tspsalt
- 1tspchicken stock
Vegetables
- 1clovegarlic
- 1pieceonion
- 1bundleking oyster mushrooms
How to make Mushroom Chicken Chop With Coconut Cream
Preparation
Pound the chicken thighs with a knife or meat mallet to tenderize the meat.
Combine chicken stock and salt, then sprinkle the mixture along with black pepper over the chicken thighs.
Cut the king oyster mushrooms into cube-sized pieces.
Cooking
Heat oil in a large frying pan over high heat. Sear the chicken thighs skin-side down until golden brown. Flip and cook for an additional 2-3 minutes. Transfer to a plate.
In the same pan, melt butter and sauté onion and garlic until fragrant. Add mushrooms and cook until browned and soft.
Pour in chicken broth, season with salt, chicken stock, and adjust seasoning. Add coconut cream and return chicken thighs to the pan. Simmer for 5-10 minutes until chicken is cooked through.
Turn off the heat, squeeze calamansi juice over the sauce, and let it infuse. Enjoy the creamy chicken and mushroom skillet!
Tips & Tricks
For a tangier flavor, you can add more calamansi juice or a splash of lemon juice.
Serve this dish with steamed rice or crusty bread to soak up the delicious sauce.
Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...