Chicken chunks
Chopped veges like carrots, tomatoes (remove seeds first), mushrooms, baby corn, large onions, etc
Chicken stock (2-3 cups)
Oyster sauce or tomato sauce
Chopped garlic, olive oil, salt, pepper and sugar to taste
1. Lightly coat the chicken chunks with ordinary plain flour and brown in the frying pan/wok. Place into a deep ovenproof dish.
2. Saute chopped garlic and veges. Add chicken stock, oyster sauce or tomato sauce (depending whether you want a Chinese or an Ang Moh tasting casserole), salt, pepper and sugar to taste.
3. Pour the whole gravy mix over the chicken pieces in the ovenproof dish and cover. (Use foil if the dish does not have its own cover).
4. Place in oven at 180C and bake for 1 hour. Serve hot with rice or pasta. Also good with mashed potatoes and chunky bread (like baguette).
The best thing about this is that the chicken comes out tender and very very flavourful! My family and guests have enjoyed this very much. I also like to "convenience" it gives me, because if it's the main dish at a simple home dinner for a few close family friends, I have some time after tossing the casserole in the oven to set the table, straighten out the cushions and the kids, shower and get dressed, and often even the time to greet and entertain my guests without having to be stuck in the kitchen all the time. (no maid, so this casserole thing has worked wonders sinced I learnt it from a friend!). Once the basics are learnt, this dish can be varied in terms of the mix of veges or the ingredients of the gravy. I have 3-4 variations of this dish so far.