CHICKEN Pastel | Creamy Chicken Recipe

CHICKEN Pastel | Creamy Chicken Recipe
Ingredients:
(Set A)
• 12pcs chicken legs, large sized
• seasoning mix powder
• ground black pepper

(Set B)
• carrot, potatoes
• onion, garlic
• hotdog
• bell peppers
• mushrooms, sliced
• 2 tbsp butter
• 2 tbsp fish sauce or (taste accordingly)
• 3 cups rice washed or water
• 250ml all purpose cream
• ground black pepper
• ⅓ cup grated cheese (optional)
• cooking oil

Methods:
Marinate the chicken in set A for 30 minutes.
In a pan with hot oil, fry the sliced ​​hotdog until half cooked. Remove from pan. Then fry the carrot and potato until half cooked. Remove from pan.
Do the same with mushrooms. Set aside.

Saute the garlic for a second, also saute the onion until translucent. Add butter and melt, then add seasoned chicken. Cook until light brown. Add fish sauce, saute for 2 minutes until absorbed. Add rice washed . Cover and bring to a boil over medium heat. Sprinkle with pepper, stir and boil for 10 minutes or until the chicken is tender.

Reduce the heat, add the half cooked carrot, potatoes and mushrooms, stir. Pour in the all purpose cream, stir to spread and bring to a boil. When it boils, add the bell peppers and hotdog. Cook for 2 minutes. Sprinkle with grated cheese and cook for a few minutes until thickened.

Recipeby: Fannie’s Cookery
Cookedwith

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