Chicken & Mushroom Pie

A tasty dish that is simple to make.


  • sauce ingredients
  • 100 g shiitake mushrooms (cut in half)
  • 70 g button mushrooms (cut in half)
  • 50 g onions- roughly diced
  • 40 g oyster sauce
  • 40 g vegetable oil
  • 28 g chee hou sauce/yellow bean sauce
  • 6 g cornflour
  • 10 g rice wine vinegar
  • 20 g ginger (coarsely cut)
  • 18 g garlic (coarsely cut)
  • 8 g chilli sauce
  • 4 g sugar
  • 200 ml diluted chicken stock
  • 2 g salt (or to taste)
  • two chicken breasts (cut into slices)
  • marinated in a large tablespoon of soy, sesame oil and rice wine vinegar & a level teaspoon of cornflour


  1. Add all liquid ingredients to chicken with a level teaspoon of cornflour. Leave to marinade for 20 minutes.
  2. Add half the vegetable oil to a hot wok or frying pan and heat until smoking, add marinated chicken and fry until golden brown on each side. Take out of pan and leave to sit on a plate.
  3. Wipe wok/frying pan clean and add remaining oil and heat until smoking.
  4. Add garlic & ginger and stir fry for 30 seconds or until golden brown
  5. Add diced onions and continue to fry for 1 minute or until transparent
  6. Add Mushrooms and continue frying for 2-3 minutes until cooked and lightly coloured
  7. Add Oyster sauce, Chee Hou sauce, sugar, chilli sauce, rice wine vinegar and half diluted chicken stock and bring to simmer
  8. Dilute cornflour with a little water and mix into a smooth paste and add to sauce slowly
  9. Add cooked chicken & simmer until sauce coats chicken & mushrooms
  10. Add remaining chicken stock if sauce is too thick and add salt if required
  11. Serve immediately with rice or noodles.


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