Chicken in soy sauce

This rather indulgent recipe is developed from one used by my late mother-in-law, Gwen Porteous. Please be aware that the sauce is rather rich and calorific, albeit most tasty. We like a lot of sauce but the sauce ingredients can be reduced, even halved from those listed, if you don’t like a lot of sauce or if this combination is too rich for you. Experiment and get it how it tastes best for you!
Chicken in soy sauce
This rather indulgent recipe is developed from one used by my late mother-in-law, Gwen Porteous. Please be aware that the sauce is rather rich and calorific, albeit most tasty. We like a lot of sauce but the sauce ingredients can be reduced, even halved from those listed, if you don’t like a lot of sauce or if this combination is too rich for you. Experiment and get it how it tastes best for you!
Steps
- 1
Pre-heat oven up to Gas Mark 7, Electric 200C. Fan Oven 180
- 2
Spread butter generously over the chicken pieces and place in a casserole. Cook uncovered in oven for 45 minutes
- 3
Whilst the chicken is cooking, fry the onions, garlic and mushrooms in the oil and a little butter and keep warm.
- 4
Once the chicken is cooked, add the onions and mushrooms to the casserole and put back into the oven for 5 minutes.
- 5
Meanwhile mix the soy sauce into the double cream, adding only one tablespoonful at a time and tasting until you get it to your personal satisfaction. Do not add more soy sauce after that point!
- 6
Add half the soy sauce/cream mixture to the casserole and return to the oven for a further 5 minutes.
- 7
Add the remaining sauce to the casserole and return to the oven for a final 5 minutes.
- 8
Serve with rice. Vegetables according to personal choice are optional. Carrots, beans, peas or broccoli go well.
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