Ingredients
200 g button mushrooms, 100 g chicken, 50 g each of carrot, green bell pepper, and red bell pepper.
Seasonings
Chopped scallions, minced garlic, salt, chicken bouillon, sugar, butter, curry powder, evaporated milk, cornstarch slurry, and vegetable oil, each to taste.
Steps
1. Wash the button mushrooms and score the tops with a knife a few times; wash the chicken and cut into pieces; bring a pot of water to a boil, add the chicken and mushrooms and blanch until cooked through, then drain and set aside.
2. Melt butter in a pan, add chicken and minced garlic, stir-fry until the chicken changes color, then add salt and chicken bouillon, toss in the mushrooms and stir-fry briefly.
3. Add curry powder and stir-fry until the chicken is well-coated and colored, then add green bell pepper, red bell pepper, sugar, carrot, evaporated milk, and enough water to create a sauce, stirring everything together, then thicken with a cornstarch slurry and serve.