mushroom cream

Ingredients:
1/2 cup of button mushrooms
1 whole chicken keel (breast)
1 cup of milk
2 1/2 cups of water
2 tablespoons of cornflour
2 teaspoon of Italian seasoning
some butter for stir frying
salt and pepper to taste

Preparation:
Season the chicken with salt and pepper.
Dice or cube the button mushroom depending on preference.
Mix milk with cornflour.

Method:
1. Bring water to boil and put in chicken.
2. Remove chicken when it is 3/4 cooked. Leave it too cool. Save the broth.
3. Cut the chicken into small pieces (almost the same size as the mushroom).
4. Stir fry the button mushroom in a saucepan.
*butter burns easily!
5. Add in chicken and add in salt, pepper, and Italian seasoning. Bring to taste.
6. Once done, pour in the chicken broth and the milk. (make sure the corn flour is well stirred)
7. Bring to boil. The soup will thicken so keep on stirring.
8. Add salt and pepper to taste.
9. Serve when the soup thickens.

Serves 4

This is a simple dish which i tried. it's easy to make and it's cheaper than the campbell's soup in the tin. i'm not a fan of ang moh creams so i ate it with macaroni. but i recommend having it with the shell type of pasta coz it can hold more cream :p

Tips after trial and error:
Simmer the cream longer to bring out more taste. i had this for 2 days and the taste keeps getting better everytime i reheat it :p