Indonesian Chicken Poured Rice
Ingredients
Rice
- 1 full plate of white rice
- 2 cloves garlic
- 1 egg
- a pinch of salt and pepper
- cooking oil
Chicken stir-fry
- 2 cloves garlic
- 1/2 onion
- a little ginger
- 200g chicken breast fillet
- 1 egg
- green onions
- 1 tablespoon oyster sauce
- 2 tablespoons sweet soy sauce
- salt
- sugar
- pepper
- water as needed
- cornstarch slurry
- cooking oil
- optional vegetables like cauliflower, bok choy, or cabbage
Preparation
Rice
Heat the oil and sauté the garlic until fragrant. Add the egg and scramble it.
Add the rice, season with salt and pepper. Increase the heat and stir quickly until well mixed. Set aside.
Chicken stir-fry
Marinate the chicken with salt and pepper. Let it sit for 15 minutes.
Heat the oil and sauté garlic, onion, ginger, and green onion stems until wilted.
Add the chicken and stir until the color changes.
Add the egg and scramble it.
Add oyster sauce and sweet soy sauce. Stir evenly.
Add water as needed, then add salt, sugar, and pepper. Stir evenly.
Thicken the sauce with cornstarch slurry, then add green onion leaves and stir until wilted.
Pour over the egg rice and serve.
