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Chicken In Exotic Mushroom and Ginger Sauce Recipe
|Sesame oil||6 Tablespoon|
|Chicken meat||1 3⁄4 Pound (900 Gram)|
|Flour||2 Ounce, seasoned (60 Gram)|
|Shallots||32 , sliced|
|Wild mushrooms||2 Ounce, roughly chopped (500 Gram)|
|Chicken stock||1⁄2 Pint (300 Milliliter/1 1/4 Cups)|
|Worcestershire sauce||2 Tablespoon|
|Grated ginger||2 Tablespoon|
|Yogurt||1⁄4 Pint (150 Milliliter)|
|Flat leaf parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 3604 Calories from Fat 1949
% Daily Value*
Total Fat 218 g335.5%
Saturated Fat 50.6 g252.9%
Trans Fat 0 g
Cholesterol 618.1 mg
Sodium 1766.5 mg73.6%
Total Carbohydrates 224 g74.8%
Dietary Fiber 4.7 g18.9%
Sugars 25.5 g
Protein 193 g385.8%
Vitamin A 240.9% Vitamin C 180.1%
Calcium 68.4% Iron 136.3%
*Based on a 2000 Calorie diet
2. Slowly fry the shallots and mushrooms in the juices.
3. Add the chicken stock, Worcestershire sauce, honey and fresh ginger, then season to taste with salt and pepper.
4. Pour the mixture over the chicken, and cover the casserole with a lid or cooking foil.
5. Cook in the centre of a preheated oven, 150°C/300°F/Gas Mark 2, for about 1 1/2 hours, until the meat is very tender. Add the yogurt and cook for a further 10 minutes. Serve the casserole with a mixture of wild rice and white rice, and garnish with fresh parsley.