Ingredients
Gravy and Chicken
- 2 1/2 cups cold milk
- 3 tablespoons cornstarch
- 3 tablespoons butter
- 2 teaspoons chicken bouillon base (or cubes or powdered)
- Salt and pepper, to taste
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup water
- 3 cups chicken (uncooked or cooked)
Base
- Hot cooked rice, for serving
Toppings
- Pineapple
- Chow mein noodles
- Green onion
- Shredded cheese
- Sliced olives
- Tomatoes
- Toasted coconut
- Peas
- Celery
- Bell peppers
- Slivered almonds
Instructions
- Prepare the Rice: Cook the rice according to the package instructions, ensuring it is hot and ready to serve by the time the gravy and chicken are prepared.
- Make the Gravy: In a small saucepan, whisk together the cold milk, water, and cornstarch until smooth. Add the butter, chicken bouillon, salt, pepper, onion powder, and garlic powder. Place the saucepan over medium heat and bring the mixture to a low boil, stirring frequently to avoid lumps and prevent burning.
- Cook the Chicken: If using uncooked chicken, season it with salt and pepper and add it directly to the simmering gravy. Reduce the heat and cook gently until the chicken is fully cooked through and the sauce has thickened to a gravy consistency. If using already cooked chicken, simply stir it in at the end of the cooking process to warm through.
- Assemble the Dish: Spoon a serving of hot rice into each bowl. Ladle the chicken gravy generously over the rice.
- Add Toppings: Offer an array of toppings such as pineapple, chow mein noodles, green onions, shredded cheese, sliced olives, tomatoes, toasted coconut, peas, celery, bell peppers, and slivered almonds for everyone to customize their haystacks to their liking.
Notes
- To Make Ahead: Prepare and steam the rice, cook the chicken, and make the sauce up to one day in advance. Store the rice and gravy in separate airtight containers in the refrigerator.
- To Freeze: The Hawaiian Haystacks sauce freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
