Use leftover cooked rice and bite-size chicken; season with soy sauce if available.
LBy Lia808
Servings
3
300 g Boneless skinless chicken thighs
1 piece Egg white
1 tbsp Cornstarch
1 tbsp Shaoxing wine
3 tbsp Neutral oil
2 piece Eggs
3 clove Garlic
1 tbsp Fresh ginger
4 cup Cooked day-old rice, cold
2 tbsp Light soy sauce
1 tsp Dark soy sauce
1 tsp Sesame oil
0.5 tsp Sugar
0.25 tsp White pepper
1 pinch Salt
Calories
755 kcal
Protein
43g
Carbs
79g
Fat
29g
Fiber
3g
Sugar
3g
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Prep Chicken
1. Cut the chicken thighs into bite-size 1.5 cm pieces. Toss with the egg white, cornstarch, Shaoxing wine and a pinch of salt, then rest for 20 minutes. Meanwhile, break up any clumps in the cold rice with your fingers, and mince the garlic and ginger.
300 g Boneless skinless chicken thighs,
1 piece Egg white,
1 tbsp Cornstarch,
1 tbsp Shaoxing wine,
1 pinch Salt
2. Stir the light soy sauce, dark soy sauce, sesame oil, sugar and white pepper together in a small bowl.
3. Heat a wok or large nonstick skillet over high heat until smoking. Add 1.5 tablespoons of the neutral oil, then spread the chicken in a single layer. Sear undisturbed for 1 minute until golden, then stir-fry for 2 to 3 minutes until cooked through and crisp at the edges. Remove to a plate.
1.5 tbsp Neutral oil
4. Return the wok to high heat with the remaining neutral oil. Pour in the beaten eggs and scramble for 20 seconds until just set, then remove and break into pieces.
1.5 tbsp Neutral oil,
2 piece Eggs
5. Add a little more heat if needed, then stir-fry the ginger for 20 seconds and the garlic for 10 seconds until fragrant. Add the cold rice and press it flat against the wok. Let it sit for 30 to 45 seconds, then toss and repeat for 2 to 3 minutes until the grains are hot, separate and lightly crisp.
6. Drizzle the soy sauce mixture around the edge of the wok so it sizzles and vaporizes, then toss through the rice. Return the chicken and eggs and toss for 30 seconds until everything is hot and evenly coated. Serve immediately.
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