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Mushroom chicken (Tuvaluan style)

Course Main Course
Cuisine European (Tuvaluan style)
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Kaveinga


  • 1 kg Mushrooms chopped
  • 5 kg Tegel chicken nibbles or wings
  • 1 litre Anchor pure cream
  • 4 sachets Maggi mushroom cream of stocking
  • 110 g Maggi chicken stock & seasoning
  • Maggi all-purpose seasoning
  • Black pepper



  1. Lay chicken nibbles on a tray. For flavouring, sprinkle Maggi all-purpose seasoning & black pepper

  2. Roast chicken nibbles at 200C for 30min or until golden


  1. Heat pot at medium

  2. Pour cream

  3. Refill the empty cream bottle with water and pour into hot pot

  4. Stir cream until boil, then keep stirring for another 5 - 10mins

  5. Pour chopped mushrooms into sauce and stir until mushroom shrinks (cooked)

  6. Keep stirring until boil, pour in 110g of Maggi chicken stock & seasoning and 4 packets cream of mushroom powder (add according to taste)

  7. Stir until thick

    Note: If the sauce is too thick, you can add 1 – 2 cups of water (according to taste)

Bring it together

  1. Once sauce is ready, pour in roasted chicken and softly stir and bring back to boil

  2. Serve hot with favourite green salad or rice and enjoy :)