Chicken chunks
Chopped veges like carrots, tomatoes (remove seeds first),
mushrooms, baby corn, large onions, etc
Chicken stock (2-3 cups)
Oyster sauce or tomato sauce
Chopped garlic, olive oil, salt, pepper and sugar to taste
1. Lightly coat the chicken chunks with ordinary plain flour and
brown in the frying pan/wok. Place into a deep ovenproof
dish.
2. Saute chopped garlic and veges. Add chicken stock, oyster sauce
or tomato sauce (depending whether you want a Chinese or an Ang Moh
tasting casserole), salt, pepper and sugar to taste.
3. Pour the whole gravy mix over the chicken pieces in the
ovenproof dish and cover. (Use foil if the dish does not have its
own cover).
4. Place in oven at 180C and bake for 1 hour. Serve hot with rice
or pasta. Also good with mashed potatoes and chunky bread (like
baguette).
The best thing about this is that the chicken comes out tender and
very very flavourful! My family and guests have enjoyed this very
much. I also like to "convenience" it gives me, because if it's the
main dish at a simple home dinner for a few close family friends, I
have some time after tossing the casserole in the oven to set the
table, straighten out the cushions and the kids, shower and get
dressed, and often even the time to greet and entertain my guests
without having to be stuck in the kitchen all the time. (no maid,
so this casserole thing has worked wonders sinced I learnt it from
a friend!). Once the basics are learnt, this dish can be varied in
terms of the mix of veges or the ingredients of the gravy. I have
3-4 variations of this dish so far.