CHICKEN BOLA-BOLA WITH SAUCY MUSHROOM GRAVY


Ingredients:

1 (250 g) pack MAGNOLIA TIMPLADOS CHICKEN BOLA-BOLA, thawed
3 tbsp DARI CRÈME CLASSIC
1 (70 g) pack cream of mushroom soup, mixed with 3 cups water until lump-free

Procedure:

  1. In a sauce pan, pan-fry chicken bola-bola in margarine until golden brown. Set aside.
  2. In the same pan, add dissolved cream of mushroom and bring to boil, while stirring continuously. Once boiling, lower heat and let simmer for 3 minutes until sauce thickens.
  3. Arrange chicken bola-bola on top of rice and drizzle with mushroom gravy.

Makes 5 servings.
(Yield: 3 cups gravy sauce and 10 pc chicken bola-bola / 1/2 cup of gravy sauce and 2 pc chicken bols-bola per serving)

Tip/s:

  • To darken gravy, add a little bit of soy sauce and mix well.

 

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