Creamy Chicken Platter

This is an excellent recipe if you are on the lookout for something for your friends and family to relish.

As tempting as it appears in the picture, this creamy chicken platter with Chinese American origin has garlic and parsley as main flavoring agents.

Chicken pieces draped in rich creamy white sauce, some stir fried vegetables and garlic flavored egg noodles makes it a complete platter for a belly-full eating.

All you need:

250 Grams Chicken

Egg Noodles

2 Halves of different colored Bell Peppers chopped long

1 Tomato chopped long

1 Onion chopped long

1 Cup Milk

1 Bay Leaf

2 Spoons Butter

2 Spoons Refined Flour

Garlic 4-5 Cloves

1 tsp Olive Oil

½ Tsp Vinegar

Salt to Taste

1 tsp Red Chili Flakes

1 tsp Roughly Grounded Black Pepper

3-4 Fresh Parsley Leaves

A pinch of Ajinomoto

Place the chicken in a pan. Cover it with water. Add bay leaf, 2 cloves of crushed garlic, salt and freshly grounded pepper. Bring it to boil, and then let it simmer until the chicken is tender but firm.

Remove chicken pieces from the pan and keep aside.

Stir fry the onions and bell peppers in olive oil. Sprinkle ajinomoto. Add some salt. When almost done, add chopped tomatoes and do not cook them further. Remove from flame. 

In the meantime, put egg noodles for boiling. Add a tsp of salt and a spoon full of cooking oil to the boiling water. Add 2 cloves of crushed garlic for flavoring. When the noodles are done, strain them and wash under cold running water. You can check if the noodles are cooked by pressing them between your thumb and index finger.

Prepare white sauce by adding refined flour to heated butter. Let it cook on low flame for a minute. Add 1 cup milk and let it boil. Keep stirring regularly and don’t let clumps form. Add vinegar and salt to taste. The mixture will initially be yellow but turn white when done. Cook until it gets consistent enough to coat the chicken pieces. The basic white sauce is ready, but we’ll give it a variation now. Add 2 tsp of chicken stock (take it from the pan in which you boiled the chicken), 2 sliced garlic cloves; sprinkle some roughly grounded pepper, red chili flakes and some fresh parsley leaves. Now add the chicken pieces to the white sauce and let the white sauce coat add chicken pieces. You can heat it again if you think the sauce is too runny, but keep in mind, the white sauce becomes glutinous when it cools down.

Arrange the chicken on a heated platter. Place the cooked and strained noodles on one side and the stir-fried vegetables on the other. Serve immediately.

One last step: Enjoy the Appreciation.