Chicken and Mushroom Doria

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Cook Time
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Recipe: #37182

June 29, 2021

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

Original is 4 servings


  • 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 by Step Method

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.


No special items needed.

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