Preparation time: 30 - 45 mins
(Serves 2 pax)
INGREDIENTS
- Cubie chicken collagen – 4 cubes/pkt
- Japanese rice (rinsed) - ½ cup/100g
- Water – 120ml
- Red onion (chopped) - ¼ size/20g
- Garlic (chopped) - 2 cloves/10g
- Salted butter – 25g
- Chicken breast cubes – 50g
- Mozzarella cheese - ¼ cup/35g
- Salt and pepper – to taste
- English parsley – for garnish
- Chicken cream sauce:
- Cubie chicken collagen – 5 cubes/pkt
- Butter – 10g
- Plain flour – 3tsp
- Fresh milk – 80ml
- Salt and pepper – to taste
PREPARATION INSTRUCTIONS
- Cook rice with Cubie chicken collagen soup and water.
- Sauté garlic and onions with butter.
- Add the chicken cube and stir-fry for 2 mins or until meat turns white.
- Stir fry cooked rice from Step 1 and seasoned with salt and peppers. Put aside on bake proof dish.
- For cream sauce, melt the cubie chicken collagen cube and milk, put aside.
- For roux, stir fry the flour with melted butter until incorporated.
- Slowly add soup and milk mixture into roux. Keep stirring to make sure no lumps and simmer until thickened.
- Pour the cream sauce onto prepared fried rice and top with cheese.
- Bake with air-fryer/oven at 180 - 200°C for 8 mins or until cheese Is slightly browned.
- Garnish and serve hot.