Spatula, Spoon and Saturday

Eating and Cooking all the things in Melbourne

Chicken a la King

When I was in a boarding school, chicken a la king was one of those dishes that was served and I actually liked. The way I recalled it, it had chicken in a pure white sauce and it was always served with this rice dish that had onion and peas cooked into it. Never had any pimiento in it though.

After consulting many many chicken a la king recipes online, it seems like most of the recipes are a blend of those two dishes I was served in a boarding school (minus the rice of course). So I just went with the general idea. Unfortunately, at the time I had no onion in the house. Definitely a required ingredient in chicken a la king!

This is the result.

You’ll need, for two people:

  1. 2 cups of cooked chicken (I used the barbecued chicken that we bought earlier)
  2. 1/2 onion, chopped (I didn’t have any and it definitely was lacking)
  3. 1/2 red capsicum, cut into thin strips
  4. 1/2 cup of frozen peas
  5. 3 mushrooms, sliced
  6. 2 tbsp of plain flour
  7. 2 tbsp of butter
  8. 1 tsbp of Vegeta stock power (or some salt)
  9. 1.5 cups of milk
  10. 1 bay leaf
  11. 2 tbsp of tomato ketchup
  12. 1 tbsp of Worcestershire sauce

Add butter to a frying pan until it bubbles, add onion, bay leaf, capsicum and mushroom to fry. Stir for 4-5 minutes until the mushrooms colour and the capsicum softens. Add the flour and keep frying for a minute or so until the flour is cooked. Add milk and stir vigorously to get rid of any lumps. Season with the stock powder or salt and pepper and bring the sauce to boil. Season with the tomato ketchup and Worcestershire sauce. Add any water if necessary. Add the cooked chicken and frozen peas and simmer for 10 minutes until the peas are cooked.

Serve on a bed of rice or cooked fettucine.

Edit: OMG I completely forgot to write about the tomato ketchup and Worcestershire sauce. Add them!