Macanese Baked Chicken Chop Rice
A Macanese specialty featuring tender chicken chop with rich white sauce, topped with golden melted cheese—a delightful fusion of East and West.
Ingredients
15 items- Chicken thighs 600g
- Cooked rice 400g
- Onion 150g
- Mushrooms 100g
- Shredded mozzarella cheese 80g
- Butter 20g
- All-purpose flour 15g
- Milk 150ml
- Heavy cream 100ml
- Light soy sauce 15ml
- Cooking wine 15ml
- Salt 2g
- Black pepper 1g
- Sugar 3g
- Olive oil 15ml
Nutrition
Steps （7 steps）
Pound boneless chicken thighs with knife back, mix with soy sauce, wine, salt, sugar and black pepper. Marinate for 15 minutes.
Melt butter over low heat, add flour and stir into a paste. Gradually pour in milk and cream, whisking constantly until thick and smooth. Season with salt, then remove from heat.
Slice onion and mushrooms. Sauté in olive oil over medium heat until onion is translucent and mushrooms golden, about 3 minutes. Set aside.
Heat olive oil in a pan over medium heat. Fry marinated chicken until golden on both sides, about 3-4 minutes per side. Test with a skewer; if it goes through easily, it's done. Let cool slightly then slice.
Place rice in a baking dish and flatten. Top with sautéed onion and mushrooms, then chicken slices. Pour white sauce evenly over and cover with mozzarella.
Preheat oven to 200°C. Bake the dish in the middle rack for 12-15 minutes until cheese melts and turns bubbly and golden.
Garnish with parsley or extra black pepper if desired. Serve immediately.
Tips
Pounding chicken ensures tenderness; whisk white sauce constantly over low heat to avoid lumps; cheddar or mixed cheese can be used; day-old rice works best for texture.
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