HOSPITAL CHICKEN
So besluit ons toe gisteraand ons is lus vir vaal hoender. Spoor toe Marinda Engelbrecht se resep op en volg hom tot die T.
Baie dankie Marinda. Die smaak is heerlik. Ons het die resep net vertaal na Engels. Om af te sluit toe volg ons die hoender op met regte hospitaal poeding.
- 80 ml sago
- 125 ml cold water
- 1 onion, sliced into rings
- 30 ml oil
- 1 whole chicken
- 500 ml chicken stock (2 chicken stock cubes dissolved in boiling water)
- 6 cloves
- 6 whole peppercorns
- 125 ml white wine
- 20 ml lemon juice
- grated rind of 1 lemon
- 15 ml Worcestershire sauce
- salt and pepper
- 2.5 ml nutmeg
- 125 ml chopped parsley (We used chopped chives)
Soak the sago for at least 1 hour in the cold water.
Fry the onion in oil until translucent.
Add the chicken to the onions and fry until a little colour is achieved.
Add the stock with the soaked sago and the rest of the ingredients except the parsley.
Cooked until the sago is soft and the chicken comes off the bones (add more water if necessary).
Remove the bones and cloves and any big pieces of skin.
Add the parsley and serve over white rice.
Recipe: Marinda Engelbrecht
Photo: Amanda Conradie
