Thursday, May 31, 2012

[Tony's Creation] Chicken stuffed portobello mushroom

Click here for English Recipe

[Prep: 15 minutes | Cook: 30 minutes | Serve: 4 people |
Calories: 300 per serving (Estimated) ]

.: Ingredients :.

1- 400g Boneless skinless chicken Thighs, cubed
2- 5 Portobello Mushroom cap, 3"-4", stemmed off
3- 1 cup Shredded Mozzarella cheese
4- 2 Medium tomatos, diced
5- 1 Green pepper, core removed, diced
6- 1/2 Medium onion, peeled, diced
7- 1 tbsp of rosemary flake, optional
8- 1 tbsp of minced garlic

.: Seasoning :.

1- 1 tsp pepper salt
2- 1 tsp of white pepper)
4- 1 tsp of sugar
Group B
5- 1 tsp of corn starch
6- 1 tsp of water

6- 1 tsp of oil

.: Steps :.

Marinade the chicken with the Group A seasoning for 10 minutes.  Meanwhile, place the mushroom on the baking rack like the image above.  Top each mushroom with 1/4 tsp of salt and black pepper evenly.  Bake the mushroom in a pre-heat the oven with 200 Celsius for 20 minutes. 

Add the Group B seasoning into the chicken and mix it well.  Heat the non-sticky pan with 1/2 tbsp of oil over high heat.  Stir-fry the chicken until brown (but not fully cooked).

Add in the garlic, green pepper, onion and tomato with 1/3 tsp of sugar and salt.  Stir-fry all the ingredient until the onion is soft (about 3 minutes).  Turn the heat off.  Cover and simmer for 2 minutes or until the chicken is fully cooked. 


Take the mushroom out of the oven.  Top with the cooked chicken mixture, rosemary flak and coat evenly with the shredded cheese.  Put it back to oven and bake until the cheese is golden. 

.: Tips :.

1- Portobello mushroom is hard to cook through.  It is better to cook it before cooking the chicken mixture.  Poke into the mushroom.  If it is easy to get in, it is cooked through.
2- No need to add any water to cook the chicken mixture as the tomato and mushroom will have a lot of juice.  Remember to press gently once all ingredients are topped on the mushroom.
3- The faster way to make the golden cheese is to open the oven door (fully or half open).  The heat source will activate continuously so that the cheese can melt quicker. 
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