2cupsdiced cooked chicken or turkeyI used store bought rotisserie chicken meat
¼cuplight cream
2tbsphot sauce
1egg yolklightly beaten
Instructions
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.
Notes
Recipe adapted: “Filipino Cooking Here and Abroad” cookbook by Eleanor Laquian and Irene Sobrevinas