Recipe courtesy of JA ZENNOH
Serves: 4
Ingredients
[Chicken and green onion rice au gratin]
- 600g cooked JA Rice
- 240g chicken thigh, cut into bite sizes
- 3 sticks long green onion, cut into thin round slices
- White sauce
- 3 tbsp butter
- 3 tbsp flour
- 1½ cups milk
- Pinch of salt
- Pinch of pepper
- 1 tbsp butter
- Pinch of salt
- Pinch pepper
- 4 tbsp powder cheese
[Carrot and soymilk soup]
- 150g carrot
- 1 cup water
- 1 tsp consommé powder
- 2 pieces bay leaf
- 1 cup soybean milk
- Pinch of salt
- Pinch of pepper
- Pinch of nutmeg powder (or cinnamon powder)
Directions
[Chicken and green onion rice au gratin]
- To make white sauce, melt butter in pot and stir in flour with a wooden spatula until evenly combined. Stir in milk and mix well until thickened then season with salt and pepper.
- Sauté scallions in 1 tbsp. butter until tender then add chicken. After seasoned with salt and pepper, combine with white sauce.
- *Start cooking “Carrot and soymilk soup”*
- Grease heat-proof plate with butter and place rice. Pour 2 and sprinkle powder cheese. Cook in 200 degree Celsius oven for 5 to 10 minutes or until brown surface.
[Carrot and soymilk soup]
- Cook carrots in soup with bay leaves until very tender. Let soup cool briefly, remove bay leaves and transfer to electric mixer.
- Return to pot and bring to boil with soymilk. Then season with salt and pepper and sprinkle nutmeg
