We tried this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with minor modifications: first, cut 2 lb boneless, skinless chicken thighs (we used 2 thighs and 2 drumsticks) into bitesized pieces, then marinate for at least 1 hour in 1 ½ Tbsp oyster sauce, 3 ½ Tbsp soy sauce (we reduced to 3 Tbsp), and 3 minced garlic cloves (we increased to 4). Second, after the chicken has marinated, heat a large saute pan (we used an All-Clad stainless steel with vertical walls) with 2 Tbsp vegetable oil, then add the marinated chicken pieces. Saute on medium high until juices run clear and chicken is fully cooked (about 8-10 mins). Add 8 oz cremini mushrooms (cut into ½” slices) and saute until mushrooms are cooked, about 2 mins. Garnish with 2 Tbsp fried shallots (we used this in lieu of fried garlic). Serve with jasmine rice. (Feb. 2020)
Cooking Adventures 