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Chicken in soy sauce
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Chicken in soy sauce

John A
John A @JohnA
Essex

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!

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!

Read more

Chicken in soy sauce

John A
John A @JohnA
Essex

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!

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!

Read more
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Ingredients

Serves 4 servings
  • 4Chicken Supremes or Chicken Breasts with skin on
  • Butter (as much or as little as you fancy)
  • 600 mlDouble Cream
  • 3-4 tablespoonsDark Soy Sauce (Pearl River Bridge recommenced)
  • 1 tbspvegetable oil
  • 1 knobbutter
  • 400 gmMushrooms, sliced
  • 2large Onions, roughly chopped
  • 2banana shallots, thinly sliced
  • 2 clovesgarlic, chopped
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Steps

  1. 1

    Pre-heat oven up to Gas Mark 7, Electric 200C. Fan Oven 180

  2. 2

    Spread butter generously over the chicken pieces and place in a casserole. Cook uncovered in oven for 45 minutes

  3. 3

    Whilst the chicken is cooking, fry the onions, garlic and mushrooms in the oil and a little butter and keep warm.

  4. 4

    Once the chicken is cooked, add the onions and mushrooms to the casserole and put back into the oven for 5 minutes.

  5. 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. 6

    Add half the soy sauce/cream mixture to the casserole and return to the oven for a further 5 minutes.

  7. 7

    Add the remaining sauce to the casserole and return to the oven for a final 5 minutes.

  8. 8

    Serve with rice. Vegetables according to personal choice are optional. Carrots, beans, peas or broccoli go well.

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John A
John A @JohnA
on November 23, 2019 13:43
Essex
I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.
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Comments

Emilys Home Cooked Kitchen
Emilys Home Cooked Kitchen @emilyshomeCK
November 23, 2019 15:08
Oh John what a fantastic tasty and for me moving memory of Auntie Gwen’s too! How adventurous she must of been to be using Soy Sauce when you definitely couldn’t get it easily ! I’ve saved the recipe so I can cook it ! 😍
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