How to Cook Susie's Chicken Fricassee

by Susie Green

A recipe adapted from my mothers favorite dish in the nurses canteen at the Royal Hospital, Belfast in1970. It has the very unusual combination of milk and soy sauce which is surprisingly tasty.

Supplies

  • Leftover cooked chicken
  • 1 Onion
  • 1 Courgette (Zucchini)
  • A few mushrooms (optional)
  • A large handful of frozen peas
  • 1/2 pint milk (whole or semi skimmed)
  • 1 Dessertspoon of corn flour
  • 1 Teaspoon Bouillon powder or 1/2 stock cube
  • 1 1/2 dessertspoons soy sauce
  • Instructions

    Step 1

    Melt a knob of butter (oil will do too)

    Step 2

    Chop the onion quite finely

    Step 3

    Fry in the butter on medium heat for about 5 minutes until it becomes clear

    Step 4

    Meanwhile chop a courgette into small chunks

    Step 5

    If using mushrooms, slice and add them with the courgettes

    Step 6

    Fry for another 5-10 minutes until the courgette browns slightly

    Step 7

    Tear up some leftover chicken into bit size strips. I always make this with leftovers from a roast.

    Step 8

    Stir in the chicken. This doesn't need to cook so go straight to the next step

    Step 9

    Measure out 1/2 a pint of milk (full fat or semi skimmed)

    Step 10

    Add a level dessert spoon of cornflour and mix well.

    Step 11

    Pour this into the pan and keep stirring....

    Step 12

    It will thicken in a few seconds

    Step 13

    Add a tsp of bouillon powder or 1/2 a stockcube, and 1 1/2 dessertspoons of soy sauce. Stir through.

    Step 14

    Add a large handful of frozen peas

    Step 15

    Simmer very low for 5 minutes to cook the peas.

    Step 16

    Serve on rice with extra soy sauce on the side