This mock chicken recipe has been handed down for 4 generations and is a firm family favourite
- 1 small onion
- 1 tomato
- 1 dessert spoon butter
- 1 egg
- 1 teaspoon mixed herbs
- 1 tablespoon grated cheese (optional)
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.
Blend a little with a stick blender or chopper if desired to achieve a finer texture or serve as is.
Aunty Judy's recipe tips:
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.
- 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).
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