Chicken and Macaroni au Gratin (Chikin makaroni-guratan)
When you master making a good white sauce, it's also easy to master this gratin recipe!
Photographed by Hideo Sawai
Calorie count is per serving.
Does not include the time needed to boil the macaroni.
Ingredients (Serves 4)
- 1 chicken thigh (220 g)
- 1/2 onion (120 g)
- 100 g macaroni
- 50 g butter
- 50 g flour
- 500 ml milk
- 1 tsp salt
- A pinch of pepper
- A pinch of nutmeg (powder)
- 30 g Panko (fresh)Note
Breadshredded in the mixer.
- Vegetable oil
Prepare the [white sauce]. Melt the butter in a saucepan over medium heat until it starts to foam. Add the flour and stir continuously until a paste is formed.
Add the milk a little at a time in 5-6 batches and stir vigorously.
When the sauce is smooth and is bubbling from the bottom of the pan, add the salt, pepper and nutmeg and adjust the taste.
Be sure to cook the roux thoroughly. It makes all the difference to how the sauce will taste.
Prepare the ingredients. Cut the chicken into bite sized pieces and season with 1/3 teaspoon of salt and a little pepper. Cut the onion into thin slices. Boil the macaroni in lightly salted water according to the recommended cooking time on the label. Drain and sprinkle with a little vegetable oil to prevent the macaroni from sticking together.
Heat 10 grams of butter and a little vegetable oil in a frying pan and stir fry the onions until soft and translucent. Push onions to the side and place the chicken in the empty space. Fry till golden brown.
Pour the [white sauce] into a pot. Add the macaroni, stir-fried chicken and onions. Mix together and warm over low heat.
Pour the mixture equally into four gratin baking dishes and sprinkle with panko. Place the gratin in an oven preheated to 200 to 250°C. Bake for 10-15 minutes until golden brown.