Chicken à la King on Rice 雞皇飯

Nguyên liệu

• 400 g Chicken (, diced)
• 400 g Potatoes (, diced)
• 200 g Onions (, diced)
• 200 g Carrots (, diced)
• 300 g Mushrooms (, diced)
• 4 cloves Garlic
• 1 c Chicken broth
• 1 c Milk
• 2 tbsp Butter
• 2 tbsp Flour
• 2 tsp Concentrated chicken bouillon ((liquid))
• 2 tsp Light soy sauce
• 1 tsp Sugar
• 1 tsp Cornstarch
• 1 tsp Salt
• ½ tsp Dark soy sauce
• 3 tbsp Oil

Cách làm

1. 1

   Dice chicken, potatoes, onions, carrots and set aside

2. 2

   Slice mushrooms and set aside

3. 3

   Chop garlic and set aside

4. 4

   Marinate chicken with 2 tsp light soy sauce, 1 tsp sugar and 1 tsp cornstarch. Mix well and set aside

5. 5

   Heat wok to medium-high. Add 2 tbsp oil and add chicken. Arrange in a single layer and let it cook for approx. 1 minute

6. 6

   Flip the chicken over and cook for another minute. Stir it around the wok for 1 minute and turn heat down to medium, remove chicken from wok, leave the oil. If there is little or no oil left, add another 1 tbsp oil Chicken does not need to be cooked through at this point. Just needs to be seared

7. 7

   Add onions and garlic to the wok. Turn heat back up to medium-high. Fry until aromatic

8. 8

   Add potatoes. Stir-fry for 1 minute

9. 9

   Add mushrooms. Stir-fry for 1 minute Add 2 tbsp butter. Stir-fry until butter is mixed

10. 10

    Add 2 tbsp flour. Stir-fry until the flour has turned translucent

11. 11

    Add 1 cup chicken broth, 1 cup milk and 2 tsp concentrated chicken bouillon liquid. Turn heat to high Note: I used the natural chicken bouillon concentrate from Knorr. Other brands may have different levels of salt

12. 12

    Stir until sauce boils. Turn heat to low, cover with lid and cook for 15 minutes until carrots are soft

13. 13

    Add chicken and mix well. Cover with lid and cook for another 5- 10 minutes until chicken is fully cooked.

14. 14

    Taste test. Add salt and/or sugar to adjust taste. I added 1 tsp salt to mine

15. 15

    Optional: add ½ tsp dark soy sauce to give it a darker colour

16. 16

    Serve with rice, bread or pasta. Serve it au gratin for or in vol-au-vent for added finesse