Name: Chicken Salpicao
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 1 h 27 min
Yield: 4
Cuisine: Filipino
Ingredients: For marination:; 2 pcs (1/2 kg) Chicken breast without skin, cut into large pieces; 1 tsp (5 g) Garlic, crushed; 1 sachet (30 g) Mama Sita's Oyster Sauce; 1/4 tsp Ground black pepper; 2 tbsp (30 mL) Garlic oil; For cooking:; 4 tsp (20 mL) Cooking oil (for searing); 2 tbsp (30 mL) Cooking oil (for actual cooking); 3 tbsp (30 g) Garlic, crushed; 1 cup (75 g) Mushrooms, sliced; 2 sachets (60 g) Mama Sita's Oyster Sauce; 2 tbsp (30 g) Butter (optional)

Instructions

Marination Procedure:

Place the chicken cubes in a mixing bowl.
Add the crushed garlic, ground black pepper, garlic oil, and Mama Sita’s Oyster Sauce.
Fold. Cover and keep in the refrigerator for about an hour.

Cooking Procedure:

In a non-stick, shallow pan (about 9.5 inches in dimension), heat 4 tsp of cooking oil on medium heat.
Add a portion of the marinated chicken, spreading well across the pan so each piece touches the oil.
Turn the fire to high heat and sear the chicken in 3-4 batches so as not to overcrowd the pan. Overcrowding the pan and using low heat may result in chicken becoming watery.
Occasionally stir until the chicken changes in color to brown.
Set aside once all the chicken cubes are seared.
In a shallow pan (about 13 inches in dimension), heat remaining 2 tbsp of cooking oil.
Sauté crushed garlic until edges of garlic is beginning to turn light brown.
Increase to medium heat and add sliced mushrooms and cook for another 30-40 seconds.
Add the browned chicken. Stir in Mama Sita’s Oyster Sauce and stir-fry for another 40-50 seconds.
Adjust and season according to taste. Add 2 tbsp of butter if desired.