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.

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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.