Quick Easy Chinese Chicken Fried (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4.5 cups cooked jasmine rice, preferably day old
02 -
225 grams skinless boneless chicken thighs, thinly sliced
03 -
1 shallot, finely chopped
04 -
3 cloves garlic, minced
05 -
120 grams carrot, finely diced
06 -
75 grams frozen peas
07 -
3 eggs, beaten
08 -
20 millilitres vegetable oil or any neutral tasting oil
→ Chicken Marinade
09 -
5 millilitres regular soy sauce
10 -
5 millilitres Shaoxing cooking wine or dry sherry wine
11 -
5 millilitres vegetable oil
12 -
5 millilitres cornstarch
→ Sauce
13 -
30 millilitres regular soy sauce
14 -
7.5 millilitres dark soy sauce
15 -
10 millilitres sesame oil
16 -
5 millilitres chicken bouillon powder (chicken stock powder)
17 -
0.5 millilitres white pepper or black pepper
# Instructions:
01 -
Combine sliced chicken thighs with soy sauce, Shaoxing wine, vegetable oil, and cornstarch. Mix thoroughly and allow to marinate for 5 minutes.
02 -
In a small bowl, stir together regular soy sauce, dark soy sauce, sesame oil, chicken bouillon powder, and pepper until homogenous. Set aside.
03 -
Heat 5 millilitres of oil in a wok over medium-high heat. Once hot, stir-fry marinated chicken until fully cooked and opaque. Remove chicken from wok and set aside.
04 -
Add 5 millilitres of oil to the wok. Sauté garlic and shallot for 10 seconds or until aromatic. Add peas and carrot, stir-fry for another 10 seconds until slightly softened. Push mixture to the side of the wok.
05 -
Add 5 millilitres of oil into the cleared portion of the wok. Pour in beaten eggs and scramble gently, then incorporate with vegetables in the wok.
06 -
Add remaining oil and add rice to the wok. Toss to combine with vegetables and egg. Return cooked chicken to the wok and mix evenly.
07 -
Drizzle prepared sauce along the edges of the hot wok, allowing sauce to caramelise around the sides. Stir until each rice grain is evenly coated and deep brown. Remove from heat and serve immediately.
# Notes:
01 -
For best texture, use cold, day-old jasmine rice to prevent clumping during stir frying.
02 -
If preparing rice fresh, allow it to cool completely and refrigerate for several hours prior to use.
03 -
Ensure all ingredients are chopped and measured before starting, as the cooking process moves quickly.
04 -
For stovetop rice preparation, use 1.5 cups uncooked jasmine rice with water reaching your knuckles above the rice, bring to boil, cover, and simmer on lowest heat for 17–20 minutes until fluffy.