Chicken a la king

Ingredients:

• Chicken mince or dices – 400 g.

• Worcester sauc – 2 tea spoon

• Rosemary – 1 tea spoon

• Carrots – 4 nos.

• Chicken veloute – 150 ml.

• Diced mushroom – 80 g.

• Capsicum (opt) – 50 g.

• Dry sherry – 100 ml.

• Cream – 30 ml.

• Butter – 25 g.

• Salt and pepper – to taste

Method

• Peel, wash and shape the carrot into round stick.

• Marinate mince chicken with Worcester sauce, rosemary, salt and pepper.

• Cover whole side of the carrot each with mince and marinated chicken.

• Wrap the carrot and chicken with silver foil and seal it tightly.

• Put carrot chicken into boiling water and left it cook for about 10 minutes and take it out.

• Remove silver foil and slice the carrot chicken in even sized pieces.

• Place the slices in serving plate, coat with mushroom and capsicum veloute and garnish.