Chicken cheese baked rice in white creamy sauce

Tonight’s dinner is a mixture of western and asian style. The creamy sauce and the cheese is more of a western choice, but the rice makes it oriental. The best cheese baked rice I had was the one I had in Kim Gary, an oriental restaurant in Malaysia, influence by Hong Kong cuisines.

In England, you can’t find food like this unless you are living in London, and so I have to come up with the recipe myself. Eventhough it doesnt always taste or end up the same, but I’d always feel at home and very happy with the end product :) Unfortunately not for this time though, its not my first time making cheese bake rice, but the cheese that I bought was the culprit of my failure tonight. There was a 50% discount for the matured yellow cheddar, I thought it would be the same as the white cheddar, but boy I was wrong!! It turned out totally different. ANyhow, ill share with you the pictures.

I used a can of cream of chicken soup as the sauce, a can of corn, chicken fillet, cheese and rice. For best results, you should use egg fried rice as the base. ANyhow, I did not plan this meal in advance so I used steamed rice instead. You can use chicken wing (roasted), pork chop (taste better in tomato-ish based sauce), fish etc.

1. Marinate the chicken as usual with salt, pepper, hint of sugar, corn flour, soy sauce, and fry it on medium fire with shallots and garlic, for 5 minutes. Remove.

2. Warm the soup, make sure it is thick and not too diluted, add the corn into the soup, and finally the chicken.

3. Have your rice ready on a plate (resistant to oven heat), use egg fried rice for best effect.

4. Pour the chicken and corn in creamy soup to the rice, do not soak the rice

5. Cover the top with white cheddar cheese

6. Place it in the oven until cheese melts and turns golden brown