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Categories:Viewed: 56 - Published at: 2 years ago
Ingredients
- 120 grams Chicken thighs
- 1/4 Onions (finely chopped)
- 80 grams Sweet potato
- 50 grams Sweet chestnuts in sugar syrup
- 2 rice bowls' worth Hot cooked white rice
- 15 grams Butter
- 1 Salt and pepper
- 1 of each Pizza cheese and grated cheese
- 30 grams Butter
- 3 tbsp Plain flour
- 350 ml Milk
- 1 Salt and pepper
Method
- Lightly grease the gratin dish with butter (amount separate from listed ingredients).
- Mix together the ingredients to make the butter rice.
- Pack into the gratin dish.
- Peel the sweet potato and cut into 1 cm thick wedges.
- Soak in water, then steam in a steamer for 10 minutes.
- (Or microwave until softened.)
- Roughly chop the chestnuts, then scatter on top of Step 1 butter rice.
- Cut the pork into small bite-sized pieces.
- Heat the vegetable oil in a frying pan, then stir-fry the pork and onions.
- When the pork and onions are mostly cooked through, add the butter.
- Once the butter has melted, add the flour and toss with a wooden spatula to coat the ingredients well.
- Add the milk while constantly stirring and let the sauce thicken.
- It's ready when the wooden spatula can expose the bottom of the frying pan.
- Adjust the seasoning with salt and pepper.
- Pour the sauce on top of the Step 3 gratin dish, top with pizza cheese, sprinkle grated cheese on top, then bake in an oven toaster until browned.
