Chicken a la King

This is very old recipe of mine – I learnt how to make it in high school. It was taught to me by my home economics teacher – you generally get taught flop proof recipes, so I can assure you, its not difficult and chances are, it wont flop.

I stopped making Chicken a la King for a while because I couldn’t get halaal chicken stock – but I previously made it with vegetable stock but the taste was so different. By chance yesterday, I asked Woolworths if they keep chicken stock and I was thrilled to see it was halaal. Why didnt I ask them sooner?!

I prepared it in my wok, instead of a frying pan. I decided to take pics of each step, so you can see how it should look as you’re going along.

What you need:

• 250g chicken (cooked, coarsely chopped – I prepared 3 fillets with chilli powder & dhania / jeera powder)
• 60g mushrooms
• ½ green pepper (thinly sliced)
• 30ml margarine
• ½T flour
• 1 egg yolk
• 140ml chicken stock
• 75ml milk
• 75ml single cream
• salt
• pepper

What you do:

1. Melt margarine, sauté pepper for about 5 minutes
2. Add mushrooms, sauté until tender
   
3. Remove pan from stove, blend in flour, gradually add stock and then milk
   
4. Return pan to stove, bring mixture to a boil, continuos stirring – until thickens
5. Add salt, pepper and chicken – heat for about 5 minutes
   
6. Beat cream and egg yolk lightly in a bowl, stir some hot sauce into it (optional), then add the mixture to the pan and heat – don’t boil.
   
7. Serve immediately with boiled rice. I added the rice to the work and mixed it all together.

My only regret was not making more.

Chicken Stroganoff

Since I love pasta, I thought I’d try this recipe from the Australian Women’s Weekly. Its very simple to make. It got done faster than I anticipated.

What you need:

• olive oil
• 1 medium onion chopped
• 2t paprika
• 250g sliced mushrooms
• 1T worcestershire sauce
• ¾ cup chicken stock (I used water)
• 1 ¼ cup sour cream
• 1 cooked chicken (I used a bunch of fillets)

What to do:
Heat oil and cook onions. Add paprika. Cook for 2 mins. Add mushrooms and worcestershire sauce. Cook until brown. Add stock and cream – bring to the boil. Reduce heat, simmer for 5 minutes, until sauce thickens. Add the sliced and cubed chicken.

I served it with fettuccine.