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Mushroom Chilli Chicken or Fish


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Mushroom Chilli chicken is an Indian - Chinese dish. This dish is famous in India and served with a lot of variations. It has a perfect combination of spice & sweet at the same time. It is easy to cook and healthy to eat.


  • Chicken or Fish - 400 g (boneless and cubed)
  • Sesame oil - 1 tbsp
  • Garlic and ginger paste - 1 tbsp
  • Chicken stock cube – 1
  • Chinese salt - pinch (optional)
  • Ground white pepper - 1 tsp
  • Ground black pepper - 1/2 tsp
  • Dried red chilli flakes - 1 tsp
  • Light soy sauce - 1 tbsp
  • Dark soy sauce - 1 tbsp
  • Oyster sauce - 1/2 tbsp
  • Dill 1/2 tbsp
  • Dried basil leaves ½ tsp
  • wood ear mushrooms 1 Cup chopped
  • Worcestershire sauce - 1/2 tbsp (optional)
  • Sriracha Sauce 1 tbs
  • Chilli oil or chilli garlic sauce - 1 tbsp
  • Green onions - 3 (finely chopped white and green parts)
  • Garlic - 4/5 cloves (finely sliced)
  • Ginger - 2-inch piece (finely sliced)
  • Red chillies - 5 (finely chopped)
  • Green chillies - 5 (finely chopped)
  • Cornflour - 1 tbsp (dissolved in a little cold water)


Mushroom Chilli Chicken[/caption]   In a little cooking oil, add sesame oil, heat up and then fry cubed chicken with garlic and ginger paste until chicken changes colour. Add the chicken stock cube, Chinese salt (if using), white pepper, black pepper, and red chilli flakes. Stir for a few minutes. Throw in light and dark soy sauces, oyster sauce, Worcestershire sauce (if using), and chilli oil/chilli garlic sauce and sriracha sauce. Stir for a minute. Now add all the veg, mushrooms, basil leaves, dill and mix together for a few minutes. When the veg has softened, add cornflour thickener, stir and then cover and simmer for several minutes. Serve with a sprinkling of green onion rings and more chopped fresh green and red chillies if you like it hot.

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