02 January 2013,03:19 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Add the drained potatoes with butter and mash until smooth. Adjust seasoning with salt and pepper to taste.
  • Heat half the quantity of oil in a frying pan and fry chicken pieces until slightly brown. Remove and set aside.
  • Heat the remaining oil in frying pan, then sauté garlic, ginger and onion until soft. Add diced carrot, mushrooms and Chinese chives, sauté for 2-3 minutes.
  • Return chicken pieces to frying pan and stir in seasoning except corn flour mixture, sauté for a minute or two.
  • Add the chicken stock and simmer over medium heat for about 3-5 minutes. Stir in corn flour mixture to thicken gravy.
  • Spoon the chicken mixture into a baking dish and top with mashed potatoes. Make swirling patterns on the surface of pie by pressing lightly with the back of a butter knife.
  • Bake in a preheated oven at 190°C / 375°F / gas mark 5 for 25-27 minutes. Remove from oven and place under a grill to brown top. Serve immediately.


  • 350 grams Chicken breast, skinned and diced
  • 250 grams Potatoes, peeled, quartered, cooked and drained
  • 100 ml Chicken stock
  • 5-6 Fresh shitake mushrooms, caps wiped, stems discarded and sliced
  • 50 grams Butter
  • 4-5 cloves Garlic, peeled and minced
  • 1½ teaspoon Minced ginger
  • 50 grams onion, peeled and diced
  • 50 ml Cooking oil
  • 1 Carrot, peeled and diced
  • 30 grams Chopped Chinese chives
  • Ground black pepper and salt to taste


  • 1 tablespoon Corn flour with little water
  • 12 tablespoon Light soy sauce
  • 2 teaspoon Dark soy sauce
  • 2 teaspoon Sherry
  • Ground black pepper and salt to taste

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