Name of Recipe:Japanese Chicken Doria
Number of People:depending on appetite - perhaps 6 to 8. Makes a large serving.
This is an adaption from good food website and a recipe from Adam Liaw. Have never heard of Doria before and it is delicious. This recipe was tweaked to make GF and mushroom free and use up leftovers. I used leftover roast chicken instead of cooking chicken. Also changed the rice to brown rice.
It freezes very well, not sure if we ended up with 8 or 10 serves, some were smaller lunchtime meals.
Ingredients:
600g chicken thigh fillets, sliced into bite-sized pieces
1/4 cup oil, macadamia or olive.
1 brown onion, finely chopped
1 cup frozen peas
2 cups sliced button mushrooms or 1 eggplant chopped into smallish cubes
380g uncooked brown rice
1/2 tsp salt
2 tbsp tamari sauce
1/4 cup tomato sauce
2 cups grated cheese
finely chopped chives, to serve
White sauce
1 bay leaf
500ml full-cream milk
75g butter
1/3 cup plain flour or slightly less corn flour
1 egg yolk
pinch of ground nutmeg
Preparation:
1. Cook 380g brown rice by soaking in the thermosaver in boiling water for a few hrs, then 22 mins, varoma speed 4.
2. Heat the oil in a large wok over high heat. Add the chicken and fry until lightly browned. Add the onion, mushrooms and peas and toss until the onions and mushrooms are softened. Add the rice, salt, tamari sauce and tomato sauce and toss for about five minutes until the rice is coated and fragrant.
3.For the white sauce, place all I gradients in the TM bowl and cook 7mins, 90 degrees, speed 4.
4. To assemble the doria, place the rice into a gratin or baking dish and cover with a thick layer of the white sauce. Scatter the sauce with cheese and grill under an overhead grill until the cheese is browned and bubbling. Top with chives to serve.
