From Scratch Hawaiian Haystacks |
Author: Two Thirds Cup
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
For the sauce:
- 3 Tbsp butter
- ½ cup finely chopped onion
- 3 cloves garlic, minced
- ¼ cup flour
- 2 cups whole milk
- 1 cup chicken broth
- 1 tsp salt
- ½ tsp pepper
- 2 cups cooked, shredded chicken
- ½-1 can coconut milk, full fat
- 2 tsp fish sauce
For the toppings:
- 1 tomato, diced
- 1 cup cashews, roughly chopped
- 1 cup diced celery
- 1 cup diced green pepper
- 1 cup shredded coconut
- 15 oz can mandarin oranges
- 15 oz can pineapple chunks
- 2.25 oz can sliced olives
- 5 oz pkg chow mein noodles
- Cook the rice in a rice cooker or in a pot on the stove per the rice’s instructions.
- While the rice is cooking, heat the butter in a large saucepan over medium-low heat until melted.
- Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for about 1 minute.
- Sprinkle the flour over the onions and garlic and let cook on medium heat for 1 minute. This gets rid of the floury flavor.
- Slowly whisk in the milk and chicken broth. Bring the mixture to a slow simmer stirring constantly.
- Add the salt, pepper, and precooked chicken.
- Continue cooking and stirring until the sauce thickens, about 5 minutes.
- Stir in the coconut milk and fish sauce.
- Cook until the sauce is hot and has reached your desired thickness.
- Serve over rice and top with your favorite toppings.
Recipe by Two Thirds Cup at https://twothirdscup.com/from-scratch-hawaiian-haystacks/
3.4.2023