Serves 4
Directions
- 1Heat oil in a wok over high heat.
- 2Add chicken and season with salt and pepper.
- 3Stir-fry until brown then remove and set aside.
- 4In the same wok, add the sliced Chinese sausage and stir-fry for 30 seconds.
- 5Add the shiitake mushrooms, carrot and baby corn, stir-frying for a further minute.
- 6Add the cooked chicken back in along with oyster sauce, light soy sauce and cooking wine.
- 7Mix well to combine then add the chopped bok choy and chicken stock.
- 8Cover with a lid and bring to the boil.
- 9Once boiling, remove the lid and reduce the heat.
- 10Stir in the cornstarch mixture (cornstarch mixed with water) to thicken the sauce, making sure to cook for a further 2 minutes.
- 11Whilst cooling slightly, fry the eggs.
- 12To assemble, carefully place a fried egg into your bowl with the yolk side down.
- 13Fill the bowl about half way with the stir-fry and sauce, followed by the cooked rice.
- 14Gently flatten the rice then invert onto a plate for that dome-shaped presentation.
Ingredients
- for frying vegetable oil
- 400 g chicken thigh, sliced
- 3 Chinese sausage, sliced
- 6 shiitake mushrooms, sliced
- 0.5 carrot, sliced
- 6 baby corn, sliced
- 300 g bok choy, chopped
- 4 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp Chinese cooking wine
- 2 tbsp cornstarch
- 2 tbsp water
- 2 cups chicken stock
- for frying oil
- to taste salt
- to taste pepper
- 4 fried eggs, sunny side up
- 4 serves cooked jasmine rice
Equipment
woklidbowlplate
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