Chicken In Exotic Mushroom and Ginger Sauce Recipe
Ingredients
| Sesame oil | 6 Tablespoon | |
| 900 g/1 3/4 lb chicken meat | ||
| 60 g/2 oz/1/2 cup flour, seasoned | ||
| Shallots | 32 , sliced | |
| 500 g/1 lb 2 oz/6 cups wild mushrooms, roughly chopped | ||
| 300 ml/1/2 pint/1 1/4 cups chicken stock | ||
| Worcestershire sauce | 2 Tablespoon | |
| Honey | 1 Tablespoon | |
| 2 tbsp grated fresh root ginger | ||
| 150 ml/1/4 pint/2/3 cup yogurt | ||
| Flat leaf parsley, to garnish | ||
| Wild rice and white rice, to serve | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Heat the oil in a large frying pan (skillet). Coat the chicken in the seasoned flour and cook for about 4 minutes, until browned all over. Transfer to a large deep casserole and keep warm until required.
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.
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.
Chef
