INGREDIENTS
Chicken Breast 1 kg
Salt as per taste
Garlic Paste 1 tbsp
White Pepper Powder 1 tbsp
Mustard Paste 1 tbsp
Worcestershire Sauce 4 tbsp
Button Mushrooms 1 cup
Plain Flour (maida) 2 tbsp
Butter or Margarine 2 tbsp
Brown Sauce 2 cup
Cooking Oil 1/2 cup
Parsley (finely chopped) For Garninh
METHOD
Marinate chicken with salt, garlic paste,white pepper,mustard and worcestershine sauce and refrigerate for an hour.In the meantime,prepare the brown sauce.To make the brown sauce, first stir- fry 1/2 kg bones in a pot with 1-2 tablespoons of cooking oil until brown . Add 6-8 cups of water and boil till only 2 cups of stock remains. In a saucepan, melt butter or margarine and add flour.Stir until fragrant. Add the stock a little at a time, stirring continously with a beater to avoid lumps. Brown sauce is ready.
In a wok or a frying pan,heat cooking oil on medium heat for 3-4 minutes. Fry the chicken breasts in batches of two and remove.Then stir-fry the mushrooms in the same wok. Add the chicken breasts to the brown sauce and cook on medium heat until it thickens. Lastly, add the mushrooms and simmer on low heat for 3-5 minutes.
PRESENTATION
Garnish and serve hot with boiled rice.
TIP
For this recipe, cut the chicken as desired, either cut into small cubes or use whole breast pieces.