Chicken à la King on Rice 雞皇飯

🧂 Ingredients

• 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

Instructions

• 1 Dice chicken, potatoes, onions, carrots and set aside
• 2 Slice mushrooms and set aside
• 3 Chop garlic and set aside
• 4 Marinate chicken with 2 tsp light soy sauce, 1 tsp sugar and 1 tsp cornstarch.
  Mix well and set aside
• 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 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 Add onions and garlic to the wok. Turn heat back up to medium-high. Fry until
  aromatic
• 8 Add potatoes. Stir-fry for 1 minute
• 9 Add mushrooms. Stir-fry for 1 minute Add 2 tbsp butter. Stir-fry until butter is
  mixed
• 10 Add 2 tbsp flour. Stir-fry until the flour has turned translucent
• 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 Stir until sauce boils. Turn heat to low, cover with lid and cook for 15 minutes
  until carrots are soft
• 13 Add chicken and mix well. Cover with lid and cook for another 5- 10 minutes
  until chicken is fully cooked.
• 14 Taste test. Add salt and/or sugar to adjust taste. I added 1 tsp salt to mine
• 15 Optional: add ½ tsp dark soy sauce to give it a darker colour
• 16 Serve with rice, bread or pasta. Serve it au gratin for or in vol-au-vent for
  added finesse

Nutrition Info