Chicken Waterzooi

Ingredients

• 4 cups chicken stock
• 2 skinless chicken breasts
• 2 leeks
• 2 carrots
• 2 celery stalks
• 1 tbsp butter
• 2 tsp chopped rosemary
• 1 egg yolk
• 2 tbsp tapioca flour or cornflour
• 340mL can light evaporated milk
• Parsley, to garnish

Method

• Place the chicken stock into a saucepan and add the chicken breasts.
• Bring to the boil and then simmer for 10 mins.
• Remove the chicken and sit aside to cool slightly before cutting into chunks.
• Meanwhile, slice the leeks, carrots and celery into bite-sized pieces.
• Melt the butter in a large pot over medium-high heat and sauté the vegetables, along with the rosemary, until softened.
• Pour the chicken stock into the pot and bring to a simmer. Return the chicken breast pieces to the pot.
• Place the egg yolk and tapioca starch into a small bowl and whisk together to form a thick paste.
• Add ¼ cup of light evaporated milk and whisk until combined.
• Pour this mixture into the pot and then add the remaining light evaporated milk. Stir well over medium heat to thicken.
• Taste and season as required — this will depend on the salt levels of your stock.
• Garnish with parsley before serving with thick, crusty bread.