Heat a large dutch oven over medium heat and add half the butter. Add the chicken and fry until well browned all over. Remove from the pot. Add the sliced onion and fry for 4 minutes until browned. Remove from the pot. Add the remaining butter and flour. Stir constantly with a wooden spoon to combine into a roux and continue to cook and stir until it turns medium brown. Stir through the Vegemite, tomato sauce and soy sauce. Add the stock and 500ml (2 cups) of water a little at a time, stirring until a smooth sauce develops. You can add more stock or water if it is too thick. 

Return the chicken and onion to the pot, cover and simmer for 1 hour, stirring occasionally. If the gravy is looking too liquid as you get close to the end of cooking, remove the lid and continue to cook until it has thickened to the consistency of pouring cream. Turn off the heat and, with two forks, shred the chicken while still in the gravy.

Halve the hot dog rolls, but not all the way through. Butter the rolls and spread with a little mayonnaise. Fill with the shredded chicken and gravy mixture, add a few cooked green peas on top and serve.

Also try: Adam Liaw's Japanese potato salad

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.