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Chicken a la King in Vol au Vent


1     Vol au Vent
1     Boneless chicken leg, diced
30g Seasonal fresh mushroom, sliced
30g Red capsicum, diced
10g Tarragon, chopped
30g Unsalted butter
10g Plain flour 
100ml Milk
Sea salt (to taste)

Cooking Method

1. Cook mushrooms, capsicum, chicken, and tarragon with butter in a pot until the chicken is cooked.

2. Add in flour and continue cooking until flour browns lightly.

3. Add in milk to form a thick sauce texture and bring it to a boil.

4. Season with salt to taste.

5. Stuff mixture into vol au vent and serve.

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