鸳鸯鸡丝猪排飯 Ying Yang Chicken Pork Chop Rice

以前细个去酒家吃中飯时,最希望妈咪叫这碟飯,到依家每逢返香港都会去吃一次,回味无穷!





This is one of my childhood favorite dishes from Hong Kong. The restaurant normally serves it with shredded chicken in two types of sauce, tomato and white sauce. But here, I used pork chop with tomato sauce and shredded roasted chicken in white sauce. That should satisfy Nicky the carnivore.

I actually put some mozarella cheese on top and baked it for awhile. so it actually should be Baked Pork chop rice in disguise.

Bon Appetit! 请慢用,唔好客气!

Roast chicken chunks in white sauce
Ingredients:
3tbsp canola oil or butter
5-8tbsp plain flour
1 can button mushrooms, sliced
2 onion, strips
1 cup frozen mixed vege
4 cups chicken stock
1 cup roast chicken chunks

Method:
1. In nonstick pan with low fire, put in butter, slowly SIFT flour and stir to make roux. Do not use big fire as it burns easily, USE SIFTER to add in flour bit by bit.
2. When the mixture becomes clumpy, stop adding more flour (u might need more or less than 8 tbsp as requested).
3. Slowly pour in chicken stock and stir continuously.
4. The mixture will be lumpy so use beater so it becomes creamy
5. Stop adding chicken stock once you get the desired consistency of the gravy; if want creamier, add some cream.
6. Add in browned onion, mushrooms and mixed vege (brown with little oil beforehand)
7. Adjust seasoning, add black pepper, mixed herbs to get the fragrant.
8. Add in chicken chunks.
9. Serve over fried rice or pasta.