Recipe Information

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Difficulty: Easy

Ingredients

• For the Chicken:
  • 600 grams of chicken thigh fillets
  • 2 onions
  • 4 slices of ginger root (½ cm thick)
  • 3 cloves of garlic, peeled, cut in half, and germ removed
  • 1 tablespoon of cornstarch
  • 3 tablespoons of soy sauce
  • 1 egg
  • 400 grams of aromatic rice (Basmati or Thai), already cooked
  • 2 green onions
  • Peanut oil
  • 2 tablespoons of dry sherry (or Noilly Prat)
  • 3 tablespoons of oyster sauce
  • Salt and freshly ground black pepper

Instructions

1. Cut the chicken thigh fillets into strips.
2. Marinate the chicken in a dish by adding 1 pressed garlic clove, the whole egg, cornstarch, several turns of freshly ground black pepper, and soy sauce. Mix well and let it rest at room temperature.
3. Peel the onions and cut them into petal shapes, ensuring they’re not too wide.
4. Wash and finely chop the green onions diagonally.
5. In a frying pan, pour in 2 tablespoons of oil, heat on high with the remaining garlic cloves and slices of ginger root. Crush the garlic and ginger to release the juice, then remove when they start to brown.
6. In the same pan, add 1 tablespoon of oil with a bit of salt. When the oil is hot (smoking), add the onion petals and sauté on high heat for 2 minutes, then set aside.
7. Add all the marinated chicken at once, allowing it to cook for about ten seconds, then stir in the oil for 2 minutes.
8. Add the oyster sauce, sherry, and 2 tablespoons of water. Stir-fry for 30 seconds.
9. Once the mixture is homogeneous, incorporate the onion petals, mix, taste to adjust seasoning, and sprinkle with chopped green onions.
10. Serve immediately with hot rice.

Cooking Rice to Perfection

To ensure your rice turns out perfectly every time, follow this reliable method:

• Choose Basmati rice and rinse it beforehand by soaking it in cold water, draining, and repeating the process 2 or 3 times.
• In a large saucepan, place the rice and add cold water until it’s about 1 cm above the rice. Season with salt, cover, and bring to a boil.
• Then, reduce the heat to medium, lift the lid halfway, and allow it to cook until the water above the rice evaporates.
• Next, cover tightly and let it simmer on very low heat or on the hot but turned-off electric stove for 20 minutes, without touching the lid.
• During this time, the rice will swell and become fluffy for an ideal result.

Recipe Tips

• Feel free to add vegetables such as bell peppers or carrots for extra color and nutrition.
• Make sure not to overcook the chicken, as it will become dry. Stir-frying quickly ensures tenderness.

Nutrition Information

Approx. 450 calories per serving.

Frequently Asked Questions (FAQ)

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but be careful not to overcook them to prevent dryness.

What can I serve this dish with?

This dish pairs well with steamed broccoli, snap peas, or a fresh salad.

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce and oyster sauce substitutes.

How can I store leftovers?

Store them in an airtight container in the refrigerator for up to 3 days.

Can I freeze this dish?

Freezing is possible, but the texture may change slightly. Consume within 2 months.