Mushroom Chicken (蘑菇鸡)
As much as I love cooking, I don’t—and can’t—cook every day. If you are a home cook, I am sure you understand what I mean. Some days, you wake up, open the refrigerator, look at the ingredients you have, and your mind just goes blank. You either feel like you run out of cooking ideas, don’t know what to cook, don’t feel motivated to cook, or simply don’t want to cook. It happens to me a lot and that’s when I go to the hot food section of Asian grocery stores and buy (“ta pau“/打包) cooked food.
If you live in California, there are plenty of such establishments, where you can get various types of Chinese, Cantonese, Taiwanese, Korean, Vietnamese, or Filipino dishes. The offerings depend on the type of Asian grocery store you go to. I love Chinese food so I usually go to Chinese grocery store to get them.
Mushroom chicken or 蘑菇鸡 is one of the dishes I usually get because I love both mushrooms and chicken. It’s nothing fancy, but it goes well with rice. I also love zucchini, which adds texture to the dish. Here is my mushroom chicken recipe—a simple Chinese recipe that you can make at home.
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