Diced Chicken with Shimeiji Mushroom

Quite sometime back, I saw a picture of this dish (Well, not exactly the same. The original was much nicer!) while flipping through a magazine in a book shop. I do not know how that was done, so I came up with my own version. Hey! It's not too bad!

Ingredients:

• 2 Chicken Drumstick, deboned and diced in bite size cubes
• 1 Bell Pepper (Green would be better for colour), shredded
• A bunch of Shimeiji Mushroom, ends removed
• 5 - 6 Cherry Tomato
• 2 tablespoon Oil for pan frying
• 2 pinch of Salt

Marinade:

• 1 tablespoon Light Soy Sauce
• 1 tablespoon Sesame Seed Oil

How to do it:

1. Marinade chicken for 30 minutes.
2. Heat pan with oil.
3. Add in Shimeiji Mushroom, Bell Pepper and Chicken.
4. Do not mix them together. Saute the vegetables on one side and the Chicken on the other side.
5. When the vegetables are cooked removed and set aside.
6. Continue the Chicken till they are golden brown and cooked.
7. Drain away excess oil from the pan.
8. Now add in tomatoes and return vegetables to the pan.
9. Saute for half a minute.
10. Add in 2 pinch of salt.
11. Mix well.
12. Dish and serve.

Note:

• I cooked the Mushroom and Bell Pepper with the Chicken so the Mushroom can absorb the flavour of Bell Pepper and Chicken. The Chicken too will get the flavour of the Bell Pepper
• I used yellow bell pepper because that was what I found in my fridge. Use Green Bell Pepper for colour.
• For a healthier choice, remove chicken skin.