Chicken and mushroom doria

Ingredients

• 80 g butter
• 300 g chicken thigh fillets, cut into 3-cm pieces
• 1 onion, sliced
• 200 g button mushrooms, sliced
• salt and black pepper, to season
• 35 g (¼ cup) plain flour
• 1 tsp fish sauce
• 500 ml (2 cups) milk
• 6 cups cooked Japanese rice
• 250 g (2 cups) shredded mozzarella cheese
• 1 tsp finely shredded parsley

Instructions

1. Preheat the grill.
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.
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.
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.

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here