Chinese Chicken Fried Rice
A divine recipe for stir-fried rice with chicken that will have you and your guests completely hooked.
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Servings: 2 servings
Calories: 1494kcal
Equipment
- 1 Wok
Ingredients
- 280 g dry sushi rice
- 4 young onions, thinly sliced white parts separated from green parts
- 2 chopped carrots
- 1 kg chicken thighs with bone and skin
- 375 ml homemade chicken broth
Bouillon
- 600 ml water
- Chicken bones
- 6 stems young onions
- 4 cloves garlic
Chicken marinade
- 2 tablespoons cornstarch
- 4 tablespoons light soy sauce
- 4 tablespoons shaoxing wine
Sauce
- 2 tablespoons of oyster sauce
- 3 tablespoons light soy sauce
Procédé
The day before
- Bone the thighs, using the back of the knife to fracture the bones with a sharp blow.
- Place the bones in a covered saucepan over low heat with the water, spring onions and lightly crushed garlic cloves (you can leave the skin on).
- Simmer, covered, for 1:30.
- Meanwhile, cut the meat into small pieces, keeping the skin. Place everything in a large bowl and mix well with the marinade. Cover and refrigerate.
- Strain the broth
- Wash the rice at least 6 times; the water should be almost transparent. Empty all the water from the washing and replace it with as much broth as you would use in water.
- Cook the rice and set aside in the fridge. If you have any stock left over, make yourself a little noodle soup that evening.
D-Day
- Heat a wok or large saucepan with a little oil over high heat.
- Put in half the chicken (we'll cook it in two batches), spread out and simmer for 2-3 minutes without touching. We want to create a nice scorched crust.
- Stir a little and repeat several times.
- Do the same with the remaining chicken, then set aside. Try to catch the oil in the bowl and reuse it for the rest of the food.
- Reheat over high heat. Add chopped carrots and sauté 3-4 minutes.
- Add the white parts. Skip 3 minutes
- Add rice. Sauté for 3 minutes. Add sauce and chicken and sauté for a further 5 minutes.
- Add the green parts of the spring onions, stir for two minutes, then turn off the heat. Time to eat!
Notes
If you add peas, eggs or other ingredients, add a tablespoon of diet soy sauce.
You can use ready-made stock, but make sure it doesn't contain added salt or "weird" ingredients. Here, we're making an Asian chicken broth, so it doesn't have all the French herbs.
Nutrition
Calories: 1494kcal | Féculents: 125g | Protein: 80g | Fat: 72g | Saturated Fat: 19g | Cholesterol: 417mg | Sodium: 622mg | Potassium: 1265mg | Fiber: 6g | Sugar: 4g | Vitamin A: 10792IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 6mg
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