Japanese Doria

Ingredients

• 2 cups Cooked white rice
• 150 g Chicken thigh, bite-sized
• 1/2 small Onion, thinly sliced
• 50 g Shimeji or button mushrooms
• 3 tbsp Butter
• 2 tbsp All-purpose flour
• 1.5 cups Milk
• 1 tsp Chicken bouillon powder
• 1 cup Shredded mozzarella or pizza cheese
• to taste Salt and black pepper
• for garnish Fresh parsley, chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. In a skillet, melt 1 tablespoon of butter over medium heat. Sauté the chicken, onions, and mushrooms until the chicken is cooked through and onions are translucent.
3. Add the cooked rice to the skillet, season with a pinch of salt and pepper, and toss to coat with the butter and juices. Transfer the rice mixture to a greased baking dish.
4. In the same skillet (wiped clean), melt the remaining 2 tablespoons of butter over low heat. Whisk in the flour and cook for 1-2 minutes without browning to create a roux.
5. Gradually whisk in the milk, a little at a time, to ensure no lumps form. Add the chicken bouillon powder and simmer until the sauce thickens into a creamy consistency.
6. Pour the white sauce evenly over the rice in the baking dish.
7. Top generously with shredded cheese and bake for 15-20 minutes, or until the cheese is melted and starts to brown in spots.
8. Garnish with fresh parsley and serve hot.