This "Chicken in Mushroom Sauce" recipe is by my friend Joyce. Had some at her home one day and my whole family loved it. Actually, I don't really know what the dish is called, so I just made the name up. Hehehe. But basically, that's what it is -- Chicken in mushroom sauce. We ate it with rice but I bet it would be great with mash potatoes too.
Okay, here is the recipe:
- Chicken whole leg
- Light soy sauce
- 1 can Campbell Mushroom soup
- 1/2 can evaporated milk
- 2 tbsp mayonnaise
- Marinate the whole leg in soy sauce and pepper
- Later, brown it on a pan (like the picture above)
- In a pot, make your sauce. Pour out the contents of your mushroom soup and add 1 can of water (as instructed on the Campbell soup can). Stir until all is nicely dissolved and no lumps. Add in 1/2 can evaporated milk and 2 tbsp of mayonnaise.
- In a baking dish, put your browned chicken whole leg and pour the sauce on top.
- Pop it into the oven to bake. I baked mine at 200 degrees celcius for about 30 minutes. My oven is small, so stuff usually cooks faster. But I would say 30 - 45 minutes is a good time. Afterall, your chicken will be half cooked already because you browned it first.
- If you have lots of chicken and need more gravy, just double up on the sauce ingredients.
Of course we had to have vegetables too to balance out the meal. So I made a mix of brocolli, cauliflower, carrots and prawns stir fry.
How I cooked it?
- Saute garlic in butter
- Add in the prawns. When prawns are cooked, remove them. You don't want to overcook them with the veges.
- Again saute garlic in butter.
- Add in the brocolli, cauliflower and carrots. Stir fry a bit.
- Pour in a little water. Close the wok with a lid and let the vegetables steam.
- As the vegetables are pretty much cooked, add in a little chicken stock powder (if not just salt to taste).
- Put in your cooked prawns and stir fry it around a bit.
- Dish out and enjoy.