Chicken à la King on Rice 雞皇飯

Auntie Emilys Kitchen-Chicken a la King 1

I used chicken broth and chicken bouillon to get the rich chicken flavour. A good cheat is to use a can of cream of chicken soup.

To make it a bit fancier, you can use pearl onions. But it’s a lot of work to peel so I’d save that for VIP guests!

If budget is not a problem, adding seafood to this dish will also elevate its status!

Corn, carrots, green peppers and peas are all good choices to add.

Approximate cost (CAD) $12

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Lunch, Main Course

Cuisine Cantonese, Chinese, Hong Kong

Servings Servings

Calories 298 kcal

Ingredients

400 g Chicken , diced
400 g Potatoes , diced
200 g Onions , diced
200 g Carrots , diced
300 g Mushrooms , diced
4 cloves Garlic
1 c Chicken broth
1 c Milk
2 tbsp Butter
2 tbsp Flour
2 tsp Concentrated chicken bouillon (liquid)
2 tsp Light soy sauce
1 tsp Sugar
1 tsp Cornstarch
1 tsp Salt
½ tsp Dark soy sauce
3 tbsp Oil

Instructions

Dice chicken, potatoes, onions, carrots and set aside
Slice mushrooms and set aside
Chop garlic and set aside
Marinate chicken with 2 tsp light soy sauce, 1 tsp sugar and 1 tsp cornstarch. Mix well and set aside
Heat wok to medium-high. Add 2 tbsp oil and add chicken. Arrange in a single layer and let it cook for approx. 1 minute
Flip the chicken over and cook for another minute. Stir it around the wok for 1 minute and turn heat down to medium, remove chicken from wok, leave the oil. If there is little or no oil left, add another 1 tbsp oil Chicken does not need to be cooked through at this point. Just needs to be seared
Add onions and garlic to the wok. Turn heat back up to medium-high. Fry until aromatic
Add potatoes. Stir-fry for 1 minute
Add mushrooms. Stir-fry for 1 minute Add 2 tbsp butter. Stir-fry until butter is mixed
Add 2 tbsp flour. Stir-fry until the flour has turned translucent
Add 1 cup chicken broth, 1 cup milk and 2 tsp concentrated chicken bouillon liquid. Turn heat to high Note: I used the natural chicken bouillon concentrate from Knorr. Other brands may have different levels of salt
Stir until sauce boils. Turn heat to low, cover with lid and cook for 15 minutes until carrots are soft
Add chicken and mix well. Cover with lid and cook for another 5- 10 minutes until chicken is fully cooked.
Taste test. Add salt and/or sugar to adjust taste. I added 1 tsp salt to mine
Optional: add ½ tsp dark soy sauce to give it a darker colour
Serve with rice, bread or pasta. Serve it au gratin for or in vol-au-vent for added finesse

Nutrition

Calories: 298kcalCarbohydrates: 25gProtein: 12gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 38mgSodium: 782mgPotassium: 758mgFiber: 4gSugar: 7gVitamin A: 5799IUVitamin C: 22mgCalcium: 86mgIron: 2mg

Keyword Butter, Carrots, Chicken, Chicken Broth, Garlic, Hong Kong Cafe, Milk, Mushroom, Onions, Potatoes, Rice

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