Chicken and Mushroom Salpicao
A Filipino classic with a lighter twist
Salpicao is one of those dishes that shows just how powerful simple ingredients can be. Traditionally made with tender cubes of beef sautéed in plenty of garlic and finished with a rich savoury sauce, it’s a beloved Filipino dish that often appears on restaurant menus, family dinner tables and even as pulutan alongside a cold drink.
The name is believed to come from the word salpicar, which means “to sprinkle or spatter”, likely referring to the way the meat is dotted with golden garlic and glossy sauce. Like many Filipino dishes, salpicao reflects the country’s layered culinary influences while still feeling deeply home-grown and comforting.
Classic versions usually use beef cooked quickly over high heat with garlic, butter, soy sauce and Worcestershire sauce. The result is a dish that is rich, garlicky and deeply savoury.
My version keeps all those bold flavours but takes a slightly lighter approach. Instead of beef, I use chicken thigh, which stays tender and juicy, and add mushrooms, which absorb the garlicky butter sauce beautifully. It’s simple, fast and perfect for a weeknight meal, especially when served with plenty of steamed rice to soak up the sauce.
Ingredients:
- 600 g boneless chicken thigh fillets cut into bite sized pieces
- 200 g button mushrooms or Swiss brown mushrooms halved or quartered if large
- 1 tablespoon neutral oil
- 6 cloves garlic finely minced
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon oyster sauce
- 1 teaspoon brown sugar
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small red chilli
- finely sliced optional
- 2 spring onions finely sliced
- Steamed jasmine rice to serve
Method :
- Pat the chicken pieces dry with paper towel and season lightly with freshly cracked black pepper.
- Heat a large frying pan or wok over medium high heat. Add the neutral oil and allow it to heat until shimmering.
- Add the chicken pieces in a single layer and sear for three to four minutes, turning occasionally, until lightly golden and almost cooked through. Remove the chicken from the pan and set aside.
- In the same pan add the mushrooms and cook for two to three minutes until they begin to soften and develop a little colour.
- Lower the heat slightly and add the minced garlic. Cook gently for about thirty seconds until fragrant, making sure the garlic does not burn.
- Return the chicken to the pan and toss everything together.
- Add the soy sauce, Worcestershire sauce, oyster sauce and brown sugar. Stir well so the chicken and mushrooms are coated in the savoury sauce.
- Allow the mixture to cook for another two to three minutes so the sauce reduces slightly and coats the chicken.
- Add the butter and olive oil and stir until melted and glossy. This gives the dish its signature richness and silky finish.
- Taste and adjust seasoning if needed.
- Scatter over the sliced spring onions and chilli if using.
- Serve immediately with hot steamed rice, making sure to spoon over plenty of the garlicky sauce from the pan.
Gregson’s Tip
Salpicao is all about high heat and bold garlic flavour. Don’t overcrowd the pan when browning the chicken and let the sauce reduce slightly so it clings to every piece. The mushrooms soak up the sauce beautifully and add another layer of savoury depth to the dish.
