Chicken in White Sauce and Garlic Rice
Today I am sharing with you a recipe that is a hot fav of my family and which I cook pretty often because it is the single most requested dish from my daughter.
Flour: 1 Cup
Cooking Oil: Roughly 1 Cup
Potatoes: 2 Medium Sized. Boiled, Peeled and Diced
Cheddar Cheese: 1 Cup Grated
Mushrooms: 1 Tin Chopped
Chicken Breasts Dressed ½ Kg: Cut in long strips
Knorr Chicken Cubes: 1 Box (Contains 2 Cubes)
White Pepper: To Taste
Salt: To taste
Oregano: ¼ teaspoon for garnishing
Eggs: 2 Full Boiled (Optional)
Take a deep wok (my preferred style of cooking utensil) and add the oil and heat. Once the oil starts simmering add the flour to it and bring down the flame at once. The flour will absorb all the oil and become like a dough initially. If you see dry flour in the wok add a little amount of oil. Just enough to ensure that the oil and flour have a doughy consistency for the first couple of minutes. If by chance your oil is slightly more than the flour add a spoonful of flour to achieve the consistency. After a couple of minutes the doughy consistency will start turning liquid. Constantly stir it on medium heat till it doesn’t turn golden brown. Then substitute your cooking spoon for a whisk and start adding water slowly but consistently to the flour and oil. This is the only tricky part of the cooking. Too much water too soon and your sauce will become lumpy. Too little water and the flour will start to burn. Ideally you should be adding a steady trickle of water and stirring with the whisk. Once the consistency of the sauce is like a soup stop adding water and turn up the heat to medium. Add the chicken strips and chicken cubes and cook for about 10 minutes. By now your sauce should have thickened and your chicken cooked. Taste, as the cubes already have flavor in them and so will your cheddar cheese so add salt cautiously as you don’t want an overdose. Now add the chopped mushrooms, salt, white pepper and potatoes. Cook for 5 minutes and remove from the flame. Fold in the grated cheese and dish. Garnish with eggs (optional) and a sprinkling of Oregano. Serve piping hot.
Rice: 2 Cups (Soaked in water for 45 minutes prior to boiling)
Garlic Chopped 6 Teaspoons Heaped
Salt: 1 teaspoon
Black Pepper: 1 Teaspoon Heaped
Soy Sauce: 10 Table Spoons
Oil: As Per Requirement
Pre boil rice in water leaving provision to later steam it and put aside. In a round stainless steel pot heat cooking oil and add the garlic. Stir on medium heat and cook until light brown. Do not cook to be dark brown as garlic tends to clump when fried too much and will taste uneven in the rice. Add half a cup of water and add the salt, pepper and soy sauce. Mix evenly and fold in the rice with a light hand. Ensure that the rice is evenly mixed.
Cover and let cook in its steam for 10 to 15 minutes (depending on how much you cooked it)
Serves a family of 5
Tip: Garlic Rice is extremely versatile and can be easily served with all Chinese and Thai gravy. I usually prefer to serve this instead of Chinese rice.