CHINESE COOKING: This is another "1-dish-meal" that can easily become a family favourite.

RICE WITH CHICKEN AND CREAM SAUCE:

 

 

 

1 x 3-lb chicken                                              

veggie mix:

    1 medium potato, cooked, peeled and diced

    10 small button mushrooms, sliced             

    1 each green & red sweet pepper, seeded and diced

       

4-5 cups cooked rice, keep warm                                                       

                                 

cream sauce:

    2 egg yolks                                     

    6 tbsp. each butter & all purpose flour

    6-6 1/2  cups hot chicken stock                  

    3 oz. evaporated milk

sauce-seasoning:

    1 ½ tsp. salt                                     

    ½-1 tsp. sugar

    white pepper

cooking oil

 

 

 

Steam chicken in a steamer placed over a large pot of boiling water for 12-15 minutes until just cooked. Remove from heat and let cool. Remove skin and bones and dice chicken meat into 1-inch pieces. Add salt and pepper to taste. Set aside.

 

Melt butter in a saucepan over medium-low heat. Add flour and cook roux for 2-3 minutes, stirring constantly. Remove from heat, whisk in hot chicken stock gradually, whisking well to prevent lumps. Return pan to heat and bring to the boil. Reduce heat, cover pan and simmer sauce for 10 minutes. Beat egg yolk and evaporated milk together and add it into sauce. Heat through over medium heat to just below boiling, but do not boil. Add in sauce-seasoning. Keep hot.

 

In another saucepan, heat 2 tbsp. oil over high heat to cook peppers and mushrooms for 5 minutes. Add potatoes, chicken pieces and salt and pepper to taste and heat through. Transfer chicken mixture to the sauce and mix in well. Pour over cooked rice to serve.