Ingredients:
• Half a kilo of boneless and skinless chicken.
• 2 garlic cloves.
• 2 onions, cut into slices.
• Half a spoonful of ginger spice.
• 2 cups of freshly sliced fig and olive mushrooms.
• A box of fig and olive corn.
• A box of cream for cooking.
• White spice and salt to taste.
Two tablespoons of cream cheese.
• Half a cup of mozzarella cheese (optional).
• Lemon juice.
• 2 tablespoons of butter.
How to prepare:
• Cut the chicken into long slices and put them in a bowl, then sprinkle some salt, pepper and lemon juice to mix the flavors a bit.
• In a cooking pot, put the butter until it melts, then add the chicken slices and stir well until their liquids dry up and turn golden.
• Lift the chicken pieces, then add the onions, mushrooms and corn and stir well until soft, not forgetting the spices.
• Add the liquid cream and stir the ingredients well, add a little water and leave it for a while until it boils.
• Add the chicken to the creamy mixture and leave it to simmer for about a quarter of an hour until the sauce becomes thick and the vegetables absorb the rich creamy flavour.
• Finally, add the available cheeses and leave the ingredients on a quiet day for a few more minutes.
• If the sauce is liquid, some starch can be dissolved with a little cold water and added to the pot so that the sauce becomes thick and cohesive as it should be.
• Finally, serve the chicken hot alongside a plate of long white rice and sprinkle it with large yellow corn grains.
