Steps

1. Peel 1 Spring Onion (250g). The core is soft, so just trim off the dirty part at the root.
   🕒 00:53
2. Cut the spring onion in half, then make 4-5 thick cuts.
   🕒 01:07
3. Trim off excess sinew from 1 Chicken Thigh (200g) and cut into bite-sized pieces.
   🕒 01:21
4. Heat oil in a frying pan over medium heat.
   🕒 01:33
5. Once the pan is hot, place the chicken with the skin-side down and cook until browned.
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6. Flip the chicken and cook the other side until browned.
   🕒 01:56
7. Once the chicken is browned, add the sliced Spring Onion.
   🕒 02:10
8. Turn up the heat and stir-fry until the Spring Onion becomes translucent.
   🕒 02:13
9. Once the onion is translucent, turn off the heat temporarily, add 1.5 tbsp All-Purpose Flour, and mix until it's evenly distributed.
   🕒 02:27
10. Once the flour is incorporated, add 150ml Milk, 1 tsp Granulated Consommé, and 1 tsp Grated Garlic and mix.
    🕒 02:43
11. After mixing the milk and seasonings, cook over medium heat until thickened.
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12. Once thickened, reduce to low heat and cook for about 3 minutes, stirring occasionally, to ensure the chicken and onion are fully cooked. [Key Tip!] Spring onions have high moisture content and are soft, so they cook through easily even when cut large. Simmering on low heat for 3 minutes gives them a tender texture.
    🕒 03:08
13. Transfer the cooked ingredients to a gratin dish.
    🕒 03:32
14. Sprinkle Mixed Cheese and Breadcrumbs evenly over the ingredients in the gratin dish.
    🕒 03:42
15. Bake in a broiler or toaster oven until the surface is browned.
    🕒 03:51