Saffron Chicken Rice with Creamed Mushroom Sauce

Tested Recipe Adapted from Masa

Saffron Chicken Rice with Creamed Mushroom Sauce
Ingredients:

2 pieces chicken whole leg

3g salt

some saffron

2 cups rice

2-3 leaves iceberg lettuce

1 no tomatoes (cut into wedges)

1 no cucumber (sliced)

Cream Mushroom Sauce:

10-12 pieces white mushroom (sliced)

1/4 piece onion (sliced)

adequate butter

adequate salt & black pepper

2 tsp soy sauce

White Sauce:

15g butter

20g all-purpose flour

300cc milk

adequate salt & black pepper

Preparation Instructions:

1. Marinate the chicken thigh with salt and set aside for 30 minutes to 1 hour.

2. Add the saffron into a small bowl with water.

3. Rinse the rice, add in saffron water, salt together with adequate water to cooked the rice.

4. Heat up a pan on high heat, grease it slightly, pan fried the chicken thigh until both sides became golden brown.

5. Add in the fried chicken thigh into the rice cooker to cook together with the rice prepared on method 3.

6. Heat up a pan with some butter, sauté the big onion until became transparent. Add in the mushroom, salt & black pepper. Stir-fry for a while. Dish out and set aside.

7. To prepare white sauce: Heat up a pan on low heat with some butter. Add in the all-purpose flour. Stir well. Turn off the heat. Add in the milk. Stir until well combined. Stirring constantly until the mixture became thicken. Add in the mushroom prepared in method 6.

8. To serve: Dish out the saffron rice on a serving platter. Serve with chicken thigh with creamed mushroom sauce, lettuce, cucumber & tomato.

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