Ingredients:
- 1 piece chicken leg or breast, about 6 oz (300 g) clean, skin and dice;
- 2 1/2 tablespoons vegetable oil (for high heat);
- 2 teaspoons minced ginger, (1 piece of ginger, about 2 - 3 oz, (100 - 150 g), peel and mince);
- A pinch cane sugar;
- 2 tablespoons Chinese dry anchovy;
- 2 cups 1 day old cooked rice;
- 4 eggs;
- 2 tablespoons fresh English peas or frozen peas;
- 1/4 cup water;
- 1/2 teaspoon sea salt;
- 1/2 cup thinly sliced iceberg lettuce.
Recipe:
Serving for 4
- Skin and bone chicken and cut to 3/8” (1 cm) cubes;
- Add minced ginger;
- Mix a pinch of sugar and 1/2 teaspoon vegetable oil;
- Add 1 tablespoon vegetable oil to 2 tablespoons anchovy, soak for 5 minutes;
- Sauté English peas with vegetable oil and salt in a heavy sauté pan/wok over medium high heat;
Take them out and set aside;
- Fry anchovy for 5 minutes;
- Take it out and set aside, leave excess oil;
- Cook chicken for about 10 minutes;
- Add anchovy back and mix well;
- Take them out and set aside, leave excess oil.
- Add cooked rice over medium heat;
- Sprinkle salted water on rice to add flavor and help separate it;
- Create a well in the middle of rice;
- Add 1 teaspoon vegetable oil and pour 4 eggs in;
- Let the egg white solidify and eggs cook before mixing with rice, it looks and tastes better;
- Add chicken and anchovy mix and then English peas;
- Mix with iceberg lettuce and serve hot.