Chicken and Baby Corn Fried Rice


(Serves 4. Measures for the sauces are just guesstimates, use more or less to taste)

  • 1 boneless skinless chicken breast (~ 1lb)
  • 1 can baby corn
  • 3 eggs , scrambled
  • 1 bunch green onions
  • 2 tbsp thinly sliced shallots
  • For the spice paste
    - thinly sliced shallots - 1/4 cup
    - 4 cloves garlic
    - 4 dry red chilies
  • oil for shallow frying
  • 4 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tsp white pepper powder
  • freshly ground black pepper to taste
  • salt to taste
  • 4 cups cooked and cooled rice

Method(How to Cook)

Pound the chicken breast with a meat tenderizer to flatten it as much as you can. Cut into thin strips.

Using a mortar and pestle, pound the ingredients for the spice paste - shallots, garlic and red chilies to make a coarse paste. Keep aside.

Slice the white parts of the green onions into thin pieces, and cut the dark green part to long strips.

In a large wok, heat oil and add the chicken pieces. Season generously with salt and freshly ground pepper and stir fry till the pieces turn white. Add 2 tbsp dark soy sauce and stir well. Cook till all the moisture gets completely absorbed and the chicken pieces starts to brown. Remove and keep aside.

Add some more oil to the wok and stir fry the baby corns for a couple of minutes till heated through, but still crispy. Keep aside.

Add the sliced shallots to the same wok and stir fry till brown. Remove and keep aside.

Now add more oil to the wok and add the white part of the green onions to the wok, saute till soft. Add the spice paste to the wok and stir fry till fragrant. Add the rice and mix well to coat the rice evenly with the spice paste. Add the remaining soy sauce, oyster sauce, rice vinegar and white pepper and mix well to incorporate. Cook for 2 minutes.

Mix in the prepared chicken, baby corns, shallots and the green part of the green onions to the rice and cook for three more minutes. Add the eggs and mix well. Serve warm.

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