- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- ½ tsp salt
- 1/8 tsp pepper
- 3 oz fresh mushrooms sliced
- 1 green bell pepper diced
- 2 cups diced cooked chicken or turkey I used store bought rotisserie chicken meat
- ¼ cup light cream
- 2 tbsp hot sauce
- 1 egg yolk lightly beaten
- Melt butter in a saucepan over medium heat. Stir in flour with a whisk. Gradually add broth while continuously stirring. Add salt, pepper, mushrooms and green bell pepper. Cook, stirring over low heat for 5 minutes.
- Add diced chicken and light cream; simmer, stirring frequently, for another 5 minutes.
- Slowly stir hot sauce into beaten egg yolk and then add mixture into the pan. Give the chicken mixture in the pan a final stir. Remove from the heat and transfer into a serving plate.
- Serve with steamed rice.
Recipe adapted: “Filipino Cooking Here and Abroad” cookbook by Eleanor Laquian and Irene Sobrevinas
Looks good, Liza, although I confess that I never thought of chicken a la king as Filipino food. I don’t remember it being served when I was in there in the 70s (it’s been many, many years!).
What are your recommendations for Filipino cookbooks? I have two from the country that were purchased when I was there. I also have “The Filipino Cookbook” by Miki Garcia and “Cooking Filipino Dishes in America” by Dominga L. Asuncion. What is your favorite?
Hi Steven,
Couple of Filipino cookbooks I really like are “Filipino Cooking Here and Abroad” and “Maya Kitchen Mix and Match Meals”. I also have “The Filipino Cookbook” by Miki Garcia, which was given to me by my niece when she came back from her visit to the Philippines couple of years ago. I also tried a few recipes from the “Goldilocks bakebook”. Take care and thanks for stopping by!