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Mock Chicken

This old fashioned Mock Chicken recipe is a firm family favourite.

All of my aunts and cousins will think of just one person when this recipe is mentioned: our Nan MacDonald, Nana Ling‘s daughter.

mock chicken

Nan Mac, as we all called her, would turn up at our family gatherings with both arms weighed down by her cooking.

You could be sure that amongst the goodies, you’d find these two things: a dish of Mock Chicken and a perfectly baked and decorated sponge cake.

Libby with nan and pop mac
A very young me with my Nan and Pop Mac

The Mock Chicken disappeared fast. Most of us didn’t know what went into, we just knew it tasted great piled on top of a Jatz cracker.

It seems I may have found the source of this much-loved recipe in Nana Ling’s recipe book. A recipe for “Mock Fowl”.

What is Mock Chicken?

Mock chicken doesn’t contain any chicken, but the recipe does include an egg!

It can be used the same way as chicken, and enjoyed with some veges, on a sandwich or on a cracker.

It was popular at a time when chicken and other meats may have been a luxury.

Nana Ling’s recipe is dated December 1941, a time when Australia had just declared war on Japan and learnt that 645 crewmen had been lost with the sinking of the HMAS Sydney following a battle with a German raider off the Western Australian coast.

It’s not surprising that I’ve stumbled across quite a few “mock” recipes in her notebook. Rationing of food and clothes happened in Australia from 1942.

Are we falling in love with this depression-era dish again?

Although it may have been a meat substitute during poorer times, it definitely isn’t a poor substitute, taste-wise.

O course, these days mock meat is popular for entirely different reasons, too. Vegetarianism has been on the rise in Australia and the western world in recent years, with many people switching for weight loss and health-related reasons.

Perhaps Mock Chicken is ripe for a comeback? I can almost see Nana Ling and Nan Mac smiling at that thought!

Note: This recipe calls for a peeled tomato. If you’re a little stumped on how to peel a tomato (like I certainly was), check out our how-to post.

Nana Ling’s Mock Chicken recipe

Keep scrolling for the tested and tweaked version.

mock chicken recipe handwritten
mock chicken

Mock Chicken

This mock chicken recipe has been handed down for 4 generations and is a firm family favourite
4.92 from 34 votes
Print Pin Rate
Course: Appetizer
Cuisine: Australian, British, English, Welsh
Keyword: mock chicken
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Calories: 120kcal

Ingredients

  • 1 small onion
  • 1 tomato
  • 1 dessert spoon butter
  • 1 egg
  • 1 teaspoon mixed herbs

Instructions

  • Peel tomato and chop. Set aside.
  • Add finely chopped onion to a frying pan and cook until clear.
  • Add butter and tomato to pan and cook well.
  • Beat egg and add to mixture along with herbs. Cook and stir in salt and pepper to taste.
  • Serve cool.

Video

Notes

Aunty Judy’s recipe tips:
  • Let the mixture cool slightly for about 5 mins, then use a stick blender for a few seconds to create a smoother-textured Mock Chicken
  • You can also add a tablespoon of grated cheese to the ingredients (Nan Mac did this – maybe their generation had times a little better to add the cheese to recipe).
You can serve Mock Chicken as a meal with a side salad, as suggested in Nana Ling’s recipe book, enjoy it with crackers, use it as a sandwich filling and more. Get creative! I’d love to hear other ways you serve Mock Chicken in the comments below.
Learn how to peel a tomato here.

Nutrition

Calories: 120kcal | Carbohydrates: 11g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 165mg | Sodium: 78mg | Potassium: 454mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1260IU | Vitamin C: 22mg | Calcium: 53mg | Iron: 1.1mg
Recipe Rating




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Rosemary Sharpe

Wednesday 29th of September 2021

I’m probably a bit late to comment, but I grew up with this recipe, it was my Auntie Luls specialty, used for picnics, and any leftover sandies were dipped in egg and fried for breakfast the next morning…..very fancy French toast!!! When I make it ,I add tasty cheese and cooked bacon. It’s great spread on baguette slices, put in oven till bread crispy….yum!

Libby Hakim

Wednesday 29th of September 2021

Hi Rosemary - absolutely love your ideas! The toast sounds amazing and the toasted baguette slices would be a perfect base. Thanks for sharing Libby x (PS Nana Ling's mother was a Sharpe)

Karen-lea Hughes

Sunday 8th of August 2021

Thanks for the reminder of this yummy dip. My Mum is wed to make it when I was young. I think the trick was pouring boiling water over the whole tomato (as my Mum did). Then skin the tomato.

Tomato goes all mushy. And much easier to cook. I will be making this soon. Family favourite that I had forgotten about.

Libby

Sunday 8th of August 2021

You're welcome! Yes, peeling the tomato is a must for this recipe. Enjoy the memories and the yummy flavours :)

Rhonda

Wednesday 3rd of February 2021

I remember my mum making mock chicken when I was very young, don’t know how many years before that she made it as I’m the youngest of 8 children and in my 60’s. Mum only used it as a sandwich spread and always with cheese as I do as well, except I also use it warmed as a side dish for bbq chops or chicken. I’ve given this recipe to many people.

Libby

Wednesday 3rd of February 2021

Hi Rhonda. Thanks for sharing your lovely memories. It would be nice served warm as a side dish - I must try this! Libby x

Martine

Thursday 16th of July 2020

Looks like the perfect recipe - just like my mums! Love people’s little variations too.🙂

Libby

Thursday 16th of July 2020

Wonderful! I love reading through the comments here, too - so many lovely variations and memories. Thanks, Martine x

Leanne Jay

Wednesday 15th of July 2020

This is the recipe Nana & Grandma used, love it.

Libby

Wednesday 15th of July 2020

It's a winner! We have always loved it too. Thanks Leanne x

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