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1.
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Add butter to a big pan or wok on medium heat.
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Throw in garlic and shallots.
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Stir for about 3-4 minutes.
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2.
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Add chicken.
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Add a pinch of salt and sprinkle some black pepper.
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Make sure you dont overdo the salt, because the cream of mushroom soup is already a bit salty.
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Lightly stir around until chicken is cooked (when meat is white all over).
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3.
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Scoop out the chicken/garlic/shallots.
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Set aside.
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There will be some soup in the pan.
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Leave it there.
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4.
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Dump in baby corn and the mushrooms.
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At this point, I also throw in the stem parts of the chopped up coriander, saving the leaf parts for later.
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You might need to stir around a bit just to make sure that all the corn and mushrooms get cooked.
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Cook for about 5 minutes.
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5.
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Put the chicken back in together with the baby corn and mushrooms.
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Add in cream of mushroom soup.
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Add in the rest of the coriander.
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The coriander adds that bit of freshness to the dish, trust me!
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Mix to make sure that all ingredients are coated.
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You might want to add a bit of water if you find the sauce too thick.
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I left ours alone, as we like thick sauces.
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6.
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Simmer for about 5-7 minutes.
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Remove from heat.
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Enjoy!
