Saleeg Chicken Doria (Saudi × Japanese yōshoku)

Method

1. Wash and drain the rice and put it in a 18 cm pot with the stock, ground cardamom and cinnamon stick. Bring to the boil on high heat, then turn down to low heat, cover and cook for 17 min, stirring now and then so it doesn't stick. It's ready when the grains are soft and most of the stock is absorbed.

   Add in this stepShort-grain rice 160 gChicken stock 650 mlGround cardamom ½ tspCinnamon stick 1

   high heat→low heat

2. Add part of the milk and the salt and stir on medium-low heat for 7 min into a slightly loose, porridge-like saleeg, then fish out the cinnamon stick. Heat the oven to 220 °C now.

   Add in this stepWhole milk 180 mlSalt ½ tsp

   medium-low heat

3. Cut the chicken into 2 cm pieces, slice the onion thinly and the mushrooms 5 mm thick. Melt most of the butter in a 20 cm frying pan on medium heat, cook the chicken and onion for 6 min, adding the mushrooms partway. The chicken should be white all over and the mushrooms softened.

   Add in this stepButter 18 gBoneless chicken thighs 240 gOnion ½Button mushrooms 80 g

   medium heat

4. Sprinkle in the flour and stir for 1 minute to cook out the raw taste, then add the rest of the milk a little at a time, stirring out any lumps. Loosen the miso in a spoonful of the sauce, stir it in with the white pepper and simmer on medium-low heat for 3 min, stirring, until the sauce thinly coats the spoon.

   Add in this stepPlain flour 2 tspWhole milk 120 mlWhite miso (shiro miso) 1 tspWhite pepper 1 pinch

   medium-low heat

5. Butter a 20 cm baking dish with the remaining butter, spread in the saleeg and spoon the chicken sauce evenly over it. Scatter with mozzarella and parmesan and bake in the hot oven (oven) for 14 min, until bubbling at the edges and spotted brown on top.

   Add in this stepButter 7.5 gGrated mozzarella 80 gGrated Parmigiano Reggiano 15 g

   oven

6. Let it settle for about 3 minutes, then sprinkle with parsley. The dish and filling are very hot, so serve carefully.

   Add in this stepChopped parsley 2 tsp