Chicken Doria

    45 minutes

    I found this recipe from Adam Liaw (Master Chef fame). Had to change it a little to please the family. Cheap, tasty, filling and not hard to make at all. Described as a fried rice lasagna.

    Victoria, Australia
    3 people made this

    Serves: 6 

    • 600g chicken thigh fillets
    • 1/4 cup vegetable oil
    • 1 brown onion, finely chopped
    • 1 cup frozen peas
    • 1 cup mushrooms, diced
    • 1 cup zucchini, diced
    • 8 cups cooked rice
    • 1/2 teaspoon salt
    • pepper, to taste
    • 2 tablespoons soy sauce
    • 1/4 cup tomato pasta sauce
    • White sauce
    • 500ml milk
    • small onion
    • 6 cloves
    • bay leaf
    • 75g butter
    • 1/3 cup plain flour
    • salt and pepper, to season
    • 2 cups grated tasty cheese
    • chopped chives, to garnish

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat the oil in a large wok over high heat. Add the chicken and fry until lightly browned. Add the onion, mushrooms, zucchini and peas and toss until vegetables are softened. Add the rice, salt, soy sauce, ground pepper and tomato sauce and toss for about five minutes until the rice is coated and fragrant. Place rice mixture into baking dish.
    2. Make the white sauce: stud onion with cloves, add along with bay leaf and milk to small saucepan and bring to a simmer on low heat, do not let it boil over. Remove from the heat. In a separate saucepan over medium heat stir together the butter and flour then gradually add the milk while stirring to a smooth sauce. Season with salt, remove from the heat and stir through the egg yolk and nutmeg.
    3. Spread white sauce over the rice mixture. Top with grated cheese. Put under grill until brown. If rice mixture has cooled down use oven to brown off the top of dish. Sprinkle with chopped chives and serve.


    Feel free to change combination of vegetables to suit your crowd. Try rice mixture for seasoning before adding it to baking dish.

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