Chicken doria

all details

Although it was originally created in France, doria is now found almost exclusively in Japan. It's basically a rice gratin; rice is either flavoured or topped with other ingredients such as bolognese sauce or sauteed prawns, covered in white sauce and cheese and then grilled. It may sound strange, but this chicken version is a little bit like a fried rice lasagne.

Bit like fried rice lasagne ...Doria is a French classic, but is now found more often in Japanese households.
Bit like fried rice lasagne ...Doria is a French classic, but is now found more often in Japanese households. Photo: William Meppem

Ingredients

600g chicken thigh fillets, sliced into bite-sized pieces

1/4 cup vegetable oil

1 brown onion, finely chopped

1 cup frozen peas

2 cups sliced button mushrooms

8 cups cooked short-grain rice

1/2 tsp salt

2 tbsp soy sauce

1/4 cup tomato sauce

2 cups grated cheese

finely chopped chives, to serve

White sauce

1/2 a brown onion, peeled and studded with 6 cloves

1 bay leaf

500ml full-cream milk

75g butter

1/3 cup plain flour

1 egg yolk

pinch of ground nutmeg

Method

1. Heat the oil in a large wok over high heat. Add the chicken and fry until lightly browned. Add the onion, mushrooms and peas and toss until the onions and mushrooms are softened. Add the rice, salt, soy sauce and tomato sauce and toss for about five minutes until the rice is coated and fragrant.

2. For the white sauce, place the clove-studded onion, bay leaf and milk in a small saucepan and bring to a simmer, watching that it doesn't boil over. Remove from the heat. In a separate saucepan over medium heat stir together the butter and flour, and gradually add the milk while stirring to a smooth sauce. Season with salt, remove from the heat and stir through the egg yolk and nutmeg.

3. To assemble the doria, place the rice into a gratin or baking dish and cover with a thick layer of the white sauce. Scatter the sauce with cheese and grill under an overhead grill until the cheese is browned and bubbling. Top with chives and serve.

 

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  • Main Ingredients - Rice, Cheese, Chicken
  • Cuisine - Japanese
  • Course - Main-course, Dinner
  • Occasion - Family meals

13 comments so far

  • This sounds really yum, I would not say strange.
    I can not wait to try it, I even think the fussy children might like it.

    Commenter
    Leah
    Location
    Date and time
    May 07, 2014, 9:15AM
  • Ah, Adam, Adam, Adam ...
    The French were not the first. We Maltese have done this for ages! :-)

    Google "Maltese Ross il-forn" (literally rice in oven, or baked rice).
    My dad used to make this from as early as I can remember (I am now 53)
    It was a great picnic/beach dish because it slices into firm, pie-like portions.

    In any case, YUM!

    Commenter
    Mario G.
    Location
    Sydney
    Date and time
    May 07, 2014, 9:29AM
  • Just a question - is the recipe correct? 1 cup plain flour seems like an awful lot for a white sauce with only 500ml milk?

    Commenter
    Ms Mel
    Location
    Sydney
    Date and time
    May 07, 2014, 10:56AM
    • Hi Ms Mel, we have fixed the quantity - it should be 1/3 cup of flour in the sauce.

      Commenter
      Team Good Food
      Location
      Date and time
      May 07, 2014, 12:28PM
  • Adam, this recipe has triggered such fond memories for me!
    About 15 years ago a lovely friend, who was an exchange student from Japan, had us over to her host household and cooked this dish for us. We loved it, and I cooked it quite often in the next year or two, but since then, I had completely forgotten about it. I'm so glad you've posted this recipe. I will definitely be making it again. Thank you!

    Commenter
    Jaclyn
    Location
    Melbourne
    Date and time
    May 07, 2014, 1:00PM
  • Is the tomato sauce you refer a passata and not White Wings Footy Sauce?

    Commenter
    MM
    Location
    Date and time
    May 07, 2014, 1:14PM
  • This is definitely NOT a new dish for the Maltese. My mum has been cooking this type of dish for our whole life (over 50 years) ....but in a lasagne dish in the oven and the Maltese use mince meat, different cheeses and topped with beaten eggs. of course the egg touch is an add on and personally I do not like it

    Commenter
    Justce
    Location
    Date and time
    May 07, 2014, 6:04PM
    • I think this dish was brought to Malta by early Japanese explorers.

      Commenter
      geoff
      Location
      Date and time
      May 13, 2014, 3:39PM
  • I am going to try this.
    making some changes to suit the fact that I have some food allergies
    Gluten Free, Soy Free (replacing with tamari instead), replace the milk but keeping the cheese and looking at some other options to the onions/garlic (not sure just yet, I haven't failed at making tasty dishes yet without them - any tips would love to hear - celery?).

    Commenter
    Pia
    Location
    Melbourne
    Date and time
    May 08, 2014, 8:43AM
  • Adam, I'd lose the nutmeg and boil 3-4 whole cloves in the milk instead. I'd also cook garlic & sliced onions with the meat & veggies. A variation to your dish would be adding chunks of tuna and baby corn to the chicken & mushroom. You will be surprised how good chicken & tuna taste together in white sauce. (I lived in Japan for several years and am very familiar with various types of Doria). Btw another dish that's very popular in Japan is hamburger served on rice. Strangely, it's the melted cheese on the burger that provides the "sauce". This make me think: Hamburger Doria :)

    Commenter
    kapsy
    Location
    elbourne
    Date and time
    May 08, 2014, 12:03PM

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