Original Recipe:

Alison Holst

Ingredients

1.5 kg bone-in chicken pieces
1 cup water
1 tbsp dark soy sauce
2 cloves garlic, finely chopped
cornflour mixed with water to form a paste
salt & pepper

1 onion, finely chopped
2 tbsp butter
1/2 tsp oregano
1/2 tsp thyme
1 cup breadcrumbs

Method

Place the chicken pieces in a large pot with the water, soy sauce and garlic. Cover and simmer over a low heat for about one hour until the flesh is tender. Reserve the cooking water.

Remove flesh from chicken and place the meat in a shallow ovenproof dish. Strain cooking water and thicken with cornflour paste so it reaches a gravy consistency. Add seasoning to taste and pour over chicken. – Or just use a packet of instant Roast Chicken Gravy from the supermarket.

Cook the onion in the butter until tender, but not browned. Remove from heat and mix well with the dried herbs and breadcrumbs. Spread topping evenly over cooled sauce and chicken.

Cover and refrigerate until required. Reheat, uncovered, at 190°c until the topping is crisp and the sauce and chicken have heated through, about 30-40 minutes.

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