Chicken And Rice Bowl Recipe by Robert Gonzal
Cooking Instructions 15 minutes 1 Whisk together both soy sauces, the oyster sauce, and Shaoxing wine. Pour half over the chicken and toss to combine. Cover, and leave in the fridge for 30 minutes. 2 Add a splash of veg oil to a large wok on high heat. Add the chicken all at once and fry until cooked. This should only take 3 or 4 minutes if you cut the meat thin enough. Toward the end the meat will give off some liquid. Let simmer in these juices for 2 minutes, then remove everything to a bowl and set aside. 3 Refresh the oil in the wok and add the onion, garlic, and ginger. Fry for 1 minute until fragrant, then add the carrot, celery, corn and peas. Fry another 2 minutes, then add the rice. Give everything a toss. 4 Return the chicken and juices to the wok. Add several grinds of freshly cracked black pepper and stir until thoroughly combined. Turn the heat down to medium and cook a final 5 minutes, stirring occasionally. This will allow a bit of a crust to form on the rice, which is delicious. 5 Turn off the heat and add the remaining sauce, green onions, romaine strips and sesame oil. Give it a final toss before serving. Goes great topped with a drizzle of chili oil. 1 Whisk together both soy sauces, the oyster sauce, and Shaoxing wine. Pour half over the chicken and toss to combine. Cover, and leave in the fridge for 30 minutes. 1 Whisk together both soy sauces, the oyster sauce, and Shaoxing wine. Pour half over the chicken and toss to combine. Cover, and leave in the fridge for 30 minutes. 2 Add a splash of veg oil to a large wok on high heat. Add the chicken all at once and fry until cooked. This should only take 3 or 4 minutes if you cut the meat thin enough. Toward the end the meat will give off some liquid. Let simmer in these juices for 2 minutes, then remove everything to a bowl and set aside. 2 Add a splash of veg oil to a large wok on high heat. Add the chicken all at once and fry until cooked. This should only take 3 or 4 minutes if you cut the meat thin enough. Toward the end the meat will give off some liquid. Let simmer in these juices for 2 minutes, then remove everything to a bowl and set aside. 3 Refresh the oil in the wok and add the onion, garlic, and ginger. Fry for 1 minute until fragrant, then add the carrot, celery, corn and peas. Fry another 2 minutes, then add the rice. Give everything a toss. 3 Refresh the oil in the wok and add the onion, garlic, and ginger. Fry for 1 minute until fragrant, then add the carrot, celery, corn and peas. Fry another 2 minutes, then add the rice. Give everything a toss. 4 Return the chicken and juices to the wok. Add several grinds of freshly cracked black pepper and stir until thoroughly combined. Turn the heat down to medium and cook a final 5 minutes, stirring occasionally. This will allow a bit of a crust to form on the rice, which is delicious. 4 Return the chicken and juices to the wok. Add several grinds of freshly cracked black pepper and stir until thoroughly combined. Turn the heat down to medium and cook a final 5 minutes, stirring occasionally. This will allow a bit of a crust to form on the rice, which is delicious. 5 Turn off the heat and add the remaining sauce, green onions, romaine strips and sesame oil. Give it a final toss before serving. Goes great topped with a drizzle of chili oil. 5 Turn off the heat and add the remaining sauce, green onions, romaine strips and sesame oil. Give it a final toss before serving. Goes great topped with a drizzle of chili oil. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Murgh Makhani (India Butter Chicken) Filled Coffee Cake Creamy Dijon-Tarragon Chicken & Potato Sauté with Black Eyed Pea Flour Cajun chicken pasta Air Fryer Frozen Whole Chicken Roast Murgh Makhani (India Butter Chicken) Filled Coffee Cake Creamy Dijon-Tarragon Chicken & Potato Sauté with Black Eyed Pea Flour Cajun chicken pasta Air Fryer Frozen Whole Chicken Roast Gobhi, Matar & Potato Subji Passionfruit and mango mousse Kiev's cutlet and baked potato😊 Cheesy popcorn Holay Ugali greens and mala Dal Palak (Lentils Spinach Recipe) Matar pulao Bhathua saag raita #Jan#W3 Hara chana Mix Salad Gobhi, Matar & Potato Subji Passionfruit and mango mousse Kiev's cutlet and baked potato😊 Cheesy popcorn Holay Ugali greens and mala Dal Palak (Lentils Spinach Recipe) Matar pulao Bhathua saag raita #Jan#W3 Hara chana Mix Salad