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Recipe courtesy of JA ZENNOH



Serves: 4




[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)



[Chicken and green onion rice au gratin]

  1. 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.

  2. Sauté scallions in 1 tbsp. butter until tender then add chicken. After seasoned with salt and pepper, combine with white sauce.

  3. *Start cooking “Carrot and soymilk soup”*

  4. 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]

  1. Cook carrots in soup with bay leaves until very tender. Let soup cool briefly, remove bay leaves and transfer to electric mixer.

  2. Return to pot and bring to boil with soymilk. Then season with salt and pepper and sprinkle nutmeg