Recipe for fried chicken and eggs in the Chinese way

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Wok in our home kitchens it never heats up like in restaurants where they have a lot of power under them – so such dishes will not be as perfect as they could be. Unless you’re an adult in stir frying, it’s also hard to do right.

All these different elements cooked in one pan? You need to consider how much time everyone needs. Nevertheless, over the years, I have managed to prepare fried rice with chicken and eggs in a way that works, at least for the family during the week. I cook the dish in stages and bake the eggs in a separate pan, otherwise I end up with rice and scrambled eggs.

I don’t even think about doing it with freshly cooked rice (it will just stick). I also use Chinese chili bean paste in other dishes, so buying doesn’t seem like a waste of money. Alcohol is my own thing (god knows what Ken Hom would think), but I like its taste with ginger. You can skip it if you don’t like it.

Hours

Preparation time: 10 minutes

Cooking time: 30 minutes, plus 20 minutes for rice in advance

Serve

four

Ingridients

  • 3 ½ tablespoons peanut oil
  • 300 g sliced ​​chestnuts
  • 3 shallots, chopped
  • 4 cloves garlic, finely chopped
  • 3 cm piece of ginger root, peeled and grated
  • 4 young onions, trimmed and chopped
  • 175 g of Savoy cabbage or white cabbage, remove the hard core and cut the leaves into narrow slices
  • 300 g fillet of chicken thighs, cut into small pieces
  • 250 g pak choia, washed and sliced ​​longitudinally
  • 4 large eggs
  • 2 teaspoons sesame oil
  • 600 g of cold cooked rice
  • 1 tablespoon Chinese chili bean sauce or paste
  • 5 tablespoons Shaoxing wine or dry sherry (optional)
  • Soy sauce and chili oil or chili sauce, for serving (optional)

Method

  1. Heat 1 tablespoon of oil in a wok. When it is very hot, add the mushrooms and fry quickly to get a good color. Season. Mushrooms will excrete water, so make sure it evaporates. Remove from pan to bowl.
  2. In the same wok, heat 1½ tablespoons of oil and add shallots, garlic, ginger, white pieces of spring onion and cabbage. While stirring, fry for a minute to make things move, and add the chicken. You want to get good color on it. Season and fry for 2 minutes while stirring, add the pak choi and cook for another minute. All together in a wok add to the mushrooms.
  3. Mix eggs with salt and sesame oil. In a small skillet, heat half of the remaining oil and cook the eggs as you would an omelette, tilt the pan and push the boiled egg away from you to let the uncooked egg run into the hot pan. Beat the egg into strips with chopsticks. Put the remaining oil in the wok and heat until very hot.
  4. Add the rice and fry for 3 minutes or until you see and smell some of the rice roast while stirring. Season, then add the cooked ingredients, egg and chili paste.
  5. Add wine or sherry if using, and stir the mixture. Serve with green chunks of young onion on top and soy sauce, chili oil or chili sauce on the side if desired.

Diana’s best advice

Pre-cook the rice, then spread it thinly on the baking sheet to cool quickly.

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