Spicy Garlic Chicken and Mushroom Gravy

Instructions

1. 1

   Cut the chicken thigh into bite-sized pieces and set aside.

2. 2

   Slice the mushrooms, finely chop the red chili, mince the garlic, and dice the onion.

3. 3

   In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat.

4. 4

   Add the chicken pieces and cook for 4-5 minutes until browned on all sides. Remove the chicken and set aside.

5. 5

   In the same pan, add the diced onion and sauté for 2 minutes until translucent.

6. 6

   Add the minced garlic and chopped red chili, and cook for another 1 minute until fragrant.

7. 7

   Add the sliced mushrooms and cook for 3-4 minutes until they release their moisture and start to brown.

8. 8

   Return the chicken to the pan. Add 2 tablespoons of soy sauce and 1 tablespoon of chili paste. Stir well to coat everything evenly.

9. 9

   In a small bowl, mix 1 tablespoon of cornstarch with a little cold water to make a slurry.

10. 10

    Pour 250ml of chicken stock into the pan and bring to a simmer.

11. 11

    Stir in the cornstarch slurry and cook for 2-3 minutes until the gravy thickens.

12. 12

    Taste and adjust seasoning if needed. Serve hot with rice or noodles.