I sat on our couch in one afternoon and thought of using mushroom cream sauce with fried chicken. I gave it a try and never thought that the two work so well. This dish is easy to make and never fails to make a hit in our house.

Ingredients

• 500 grams chicken
• 1 egg
• 100 gram flour
• a pinch of salt
• a pinch of pepper
• 1/4 cup chicken broth
• 1 small onion
• 300 grams fresh mushrooms
• 1 clove of garlic
• 1/2 cup sour cream
• 1/2 cup heavy cream

Steps

1. Put the egg in a bowl. Coat the chicken mixture with egg.
2. Mix the chicken with flour for deep frying. Season with salt and pepper.
3. Preheat the oven to 170 Celsius.
4. Heat oil in a hot pan until surface seems to shimmer slightly. Deep fry chicken until lightly browned and crispy. Set aside.
5. Butter a roasting pan. Arrange the chicken pieces in it, and pour broth over it. Bake at 170 Celsius until the chicken is tender and cooked, about 20 minutes.
6. In the meantime, finely chopped the onion and garlic. Slice the mushrooms into 2 equal pieces.
7. Heat oil in a hot pan until surface seems to shimmer slightly. Add the onion to the pan until softened. Add the garlic and mushrooms and cook until the mushrooms are no longer crisp. Add the sour cream and heavy cream. Lower the heat. Keep warm, but do not boil. Salt and pepper to taste.
8. When the chicken is done, remove from the oven. Serve on a platter with the mushroom sauce spooned over it. or served on the side.

I have been reminiscing lately about my childhood favorites dish, the one that makes me feels at home and Nasi Tim Ayam comes into my mind. I didn’t think that this dish was this simple to make. This recipe is easy to follow.

Ingredients for chicken

• 500 grams chicken boneless
• 200 grams button mushroom, chopped into half.
• 5 finely chopped garlic
• 1 small brown onion, finely chopped
• 1 tbs finely chopped ginger
• 4 tbs sweet soy sauce
• 5 tbs soy sauce
• 4 tbs sesame oil
• 1 ts sugar
• a pinch of salt
• a pinch of pepper

For chicken soup

• 500 gram chicken bone
• 1500 ml water
• 4 finely chopped garlic
• a pinch of salt
• a pinch of pepper
• spring onion

For rice

• 5 finely chopped garlic
• 2 tbs sesame oil
• 2 tbs soy sauce
• 500 grams of rice

Steps

1. For the chicken soup, heat oil in a pot. Add garlic, stir fry for a few seconds.
2. Add water, spring onion, salt, pepper, and chicken bone.
3. Simmer for about 20-25 minutes.
4. Remove the chicken bone. Retain broth or use on rice and soup.
5. For the rice, heat oil in a wok. Add garlic, stir fry for a few seconds.
6. Add about 800 ml chicken broth. Add sesame oil and soy sauce.
7. Put the rice in the rice cooker and pour the mixture above. Cook the rice in the rice cooker.
8. For the chicken, cut the chicken into small pieces. Heat oil in a wok. Add garlic, brown onion, and ginger. Stir fry for about 2 minutes.
9. Add the chicken pieces. And stir fry until it’s cooked.
10. Add mushrooms, sweet soy sauce, soy sauce, sesame, sugar, and a pinch of salt and pepper (season to taste). Stir fry for about 1 minute. Set it aside.
11. Prepare a couple of clear glass.
12. Put the chicken into the bottom of the glass. Add the rice on top of it until the glass is full. Repeat for the remaining ingredient.
13. Put all the glasses into the steamer for about 15 minutes.
14. To serve, put the glass up side down on a serving plate and  carefully remove the glass. Serve the soup in a bowl.