Yield
2-3 Servings
Prep Time
20 min
Cook Time
25 min
Total Time
45 min


Ingredients

Chicken:

  • 350 g chicken thigh
  • Few cracks of black pepper
  • 1/4 tsp (1.40 g) salt
  • 1/2 tsp (2.84 g) chicken powder
  • 1 tsp (5.70 g) cornstarch
  • 1 tsp (5 mL) Shaoxing wine
  • 1 tsp (5 mL) vegetable oil

Sauce:

  • 2 tbsp (30 g) unsalted butter
  • 2 tbsp (30 g) all purpose flour
  • 300 mL chicken stock
  • 150 mL heavy cream

To Cook + Assemble:

  • 1 medium potato
  • 1 small carrot
  • 1 tbsp (15 g) unsalted butter
  • 1/2 small onion (diced)
  • 4 cremini mushrooms (sliced)
  • Few cracks of black pepper
  • 2-3 servings cooked U.S. white rice

Directions

  1. Marinate the chicken ingredients together for 30 minutes.
  2. In a small pot, cook the potatoes and carrots in boiling water for 15 minutes until soft.
  3. In a large skillet over medium heat, make a roux by melting butter. Add in flour and mix until smooth. Allow it to bubble, and then add in chicken stock and heavy cream. Bring to a boil. Cover and set aside.
  4. In a clean skillet, melt the butter. Cook the chicken with the onions. Then, add in mushrooms and mix. Add it back into the sauce, along with the cooked potatoes and carrots. Season with black pepper. Mix everything together over medium heat.
  5. Serve over a bed of warm fluffy white rice. Mix and enjoy!