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1 | kilogram | Whole Chicken |
1/4 | cup | Butter, melted |
1 | cup | can whole button mushroom, rinsed and quartered |
1 | sachet | MAGGI® Magic Sarap® 8g |
1 | cup | Chicken Stock |
1/2 | cup | NESTLÉ® Carnation® Evap |
1/2 | cup | NESTLÉ® All Purpose Cream, 125ml, chilled |
1 | piece | Egg Yolk |
1/3 | cup | Red Bell Pepper |
2 | tablespoons | All Purpose Flour |
1 | Sherry wine (optional) |
Step 1 | Sauté chicken in butter until chicken turns white in color. |
Step 2 | Stir-in button mushrooms then season with MAGGI® Magic Sarap®. Pour in chicken stock and boil for 10 minutes. Add evaporated milk, simmer without boiling for 3 minutes. |
Step 3 | Add NESTLÉ® All Purpose Cream and beaten egg. Stir-in bell peppers or pimientos. Simmer over low heat for another 10 minutes. |
Step 4 | Thicken with flour until desired consistency of the sauce is achieved. |
Step 5 | Add sherry wine if desired. Serve hot. |
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leahbawanan Bawanan | December 5th 12:12am