Bol renversé – egg, chicken and pak choi rice bowl

4
60 minutes

Ingredients

  • 250g of basmati rice
  • 2 tbsp of vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 knob of fresh ginger, 2.5cm in length, peeled and finely chopped
  • 1 carrot, cut into thin matchsticks
  • 125g of shiitake mushrooms, sliced
  • 130g of baby corn, chopped
  • 300g of chicken breast, cut into strips and halved
  • 200g of pak choi, trimmed, stalks cut diagonally into thin slices and leaves torn
  • 2 tbsp of light soy sauce
  • 1 tbsp of oyster sauce
  • 1 tsp fish sauce
  • 1 tsp cornflour, mixed with 150ml water
  • 1 tbsp of olive oil
  • 4 eggs
  • 3 tbsp of chives, finely chopped

Method

1
Soak the rice for 30 minutes in cold water (or wash a few times until the water runs clear). Drain well. Cook the basmati rice according to the packet instructions
2
Place all the prepared vegetables and the chicken on a large plate, so everything is ready to add to the wok
3
Place a large wok over a high heat and add the vegetable oil. Once the oil is hot add in the onion, garlic and ginger and, using a metal spoon or spatula, keep stirring the ingredients in the pan to avoid burning. Fry for 1–2 minutes
4
Tip in the carrot, mushrooms, corn and chicken strips, give that all a good mix together and cook for 2 minutes while stirring. Next goes in the pak choi, which will wilt down eventually
5
Create the base of the sauce by adding the soy, oyster and fish sauces into the wok and give them a good stir. Pour in the cornflour water mixture – this will thicken it all up and result in a glossy, light brown liquid
6
Turn the heat down to a medium simmer, cover and gently cook for 10 minutes until the chicken is cooked throughout and the corn and carrots are softened, but still retain a slight crunch. Set aside
7
In the meantime, fry the eggs. Heat the olive oil in a frying pan on a medium-high heat and crack in the eggs, one at a time. Cook for around 4 minutes, taking care not to break the yolks, then turn off the heat and let them sit for 1 minute
8
Take four medium-sized bowls, one per person, and begin to layer up your magic bowl. First divide the chicken and vegetable mixture into each bowl, then divide the rice equally and gently press down so you can’t see any of the chicken mixture
9
Take a dinner plate and get ready to invert the bowl (this is the trick). Place the plate over the bowl and, holding the plate securely, flip it over (so the bowl is upside down on the plate). Gently lift up the bowl to unveil the bol renversé, and carefully place an egg on the top. Scatter with chives and serve