Chicken and Mushroom Salpicao

  • 2 lbs. whole chicken, chopped in serving pieces
  • 1 head garlic, minced and divided into two
  • ½ cup button mushrooms
  • ¼ cup oyster sauce
  • 3-4 tbsps. Worcestershire sauce
  • ¼ cup water or as needed
  • 3 tbsps. olive oil
  • 2 tbsps. butter
  • 1 tbsp. cooking oil
  • 2 tbsps. onion spring, chopped (plus extra for garnish)
  • 2 tbsps. toasted garlic
  • salt and pepper to taste

  1. In a large bowl, combine half of garlic, Worcestershire sauce, oyster sauce, salt and pepper. Stir well to combine all ingredients. Add the chicken slices in the marinade mixture and mix to thoroughly coat the chicken.  Leave aside for about 15 minutes. 
  2. Add olive oil and marinate for about 1 hour to overnight.
  3. In a large pan, heat the cooking oil and 1 tablespoon of butter. Sauté the garlic until brown. Add the mushroom and cook for 5 minutes.
  4. Drain the chicken and set aside the marinade mixture. Sear the chicken until the color turns pale. Stir occasionally.
  5. Pour in the marinade mixture and add the onion spring. Cook the chicken for about 20 minutes or until fork tender. Add water if the sauce begins to dry.
  6. Add the remaining butter and stir until melted.
  7. Remove from heat and transfer on a serving platter. Garnish the top with toasted garlic and remaining onion spring before serving. Enjoy!

**Number of Servings: 4 to 6

  • This recipe is originally made using beef but other meat can be substituted such as chicken, pork, fish and squid.

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