Sweet Potato and Chestnut Doria

• 120 grams Chicken thighs
• 1/4 Onions (finely chopped)
• 80 grams Sweet potato
• 50 grams Sweet chestnuts in sugar syrup
• 2 rice bowls' worth Hot cooked white rice
• 15 grams Butter
• 1 Salt and pepper
• 1 of each Pizza cheese and grated cheese
• 30 grams Butter
• 3 tbsp Plain flour
• 350 ml Milk
• 1 Salt and pepper

1. Lightly grease the gratin dish with butter (amount separate from listed ingredients).
2. Mix together the ingredients to make the butter rice.
3. Pack into the gratin dish.
4. Peel the sweet potato and cut into 1 cm thick wedges.
5. Soak in water, then steam in a steamer for 10 minutes.
6. (Or microwave until softened.)
7. Roughly chop the chestnuts, then scatter on top of Step 1 butter rice.
8. Cut the pork into small bite-sized pieces.
9. Heat the vegetable oil in a frying pan, then stir-fry the pork and onions.
10. When the pork and onions are mostly cooked through, add the butter.
11. Once the butter has melted, add the flour and toss with a wooden spatula to coat the ingredients well.
12. Add the milk while constantly stirring and let the sauce thicken.
13. It's ready when the wooden spatula can expose the bottom of the frying pan.
14. Adjust the seasoning with salt and pepper.
15. Pour the sauce on top of the Step 3 gratin dish, top with pizza cheese, sprinkle grated cheese on top, then bake in an oven toaster until browned.

chicken, onions, sweet chestnuts, rice, butter, salt, cheese, butter, flour, milk, salt

Taken from cookpad.com/us/recipes/153215-sweet-potato-and-chestnut-doria (may not work)