My neighbour passed me one of her boxes of recipes the other day, and while I was happily going through the treasures and inspirations, I came across a recipe that reminded me of a delicious stuffed chicken dish that I had years ago. I miss eating that dish but never had the time to go back to the place to eat it again. Inspired by the recipe I saw, I decided to try and recreate the dish I really like.
The dish was well received by those who got to eat it, so I’m going to share the recipe here. I have to say first, that this dish requires some work, but when you sit down to enjoy it, the work is all worth it.
So here it is, my recipe of:
Mushroom stuffed Chicken Legs with Mashed Potato
4 chicken legs
I packet fresh white button mushrooms, sliced
1 clove garlic, crushed
4 large potatoes
3 tsp corn flour
1 cup water
1 tbsp oyster sauce
Boil potatoes until soft. Remove skin and mash with butter. Set aside.
Preheat oven at 180 deg C.
Put frying pan on stove and turn to medium heat. Put in vegetable oil. Put in chicken leg, skin side on the frying pan. Fry chicken leg for 5 minutes or until skin is golden brown, flip sides and fry for 3 minutes.
Take chicken leg out of frying pan and set aside.
Scoop mushrooms into a bowl and leave chicken bones and sauce in the frying pan. Turn off heat.
Keep extra mushrooms (if any) aside for plating.
Continue heating sauce and chicken bones. Add 1/2 cup of water. Mix another half cup of water with corn flour and pour into pan. Cook until sauce thickens. Add oyster sauce to taste. Remove chicken bones and pour sauce into a bowl or sauce dish and set aside.
Scoop 4 tablespoon of mashed potato onto a plate and press it down.
(Serve with some greens if desired.)
And there you go, my recipe for mushroom-stuffed chicken leg with mashed potato. Enjoy!