Chicken and Mushroom Doria

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From Adam Liaw's show The Cook Up which he made and its origins are French/Japanese fusion."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (17081 g)
  • Calories 58338.8
  • Total Fat - 5559.2 g
  • Saturated Fat - 2842.3 g
  • Cholesterol - 20757.6 mg
  • Sodium - 42045.6 mg
  • Total Carbohydrate - 265.5 g
  • Dietary Fiber - 10.8 g
  • Sugars - 28.3 g
  • Protein - 1914.7 g
  • Calcium - 2861.7 mg
  • Iron - 89.5 mg
  • Vitamin C - 183.4 mg
  • Thiamin - 11.2 mg

Step 1

Preheat the grill.

Step 2

Heat half the butter in a large saucepan or frying pan over medium heat. Add the chicken and fry until lightly browned. Add the onion and fry for 1–2 minutes, then add the mushrooms and fry until the mushrooms are well browned. Season well with salt and pepper, then remove the mixture from the pan.

Step 3

Add the remaining butter to the pan with the flour and stir over low heat until the mixture thickens and looks sandy in colour. Stir in the fish sauce, then the milk, a little at a time, until a smooth bechamel sauce forms.

Step 4

Press the rice loosely into a gratin dish and top with the chicken and mushroom mixture. Cover with the bechamel and scatter the cheese over the top. Grill until the cheese is browned and bubbling. Scatter with parsley and serve.

Tips & Variations


No special items needed.

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