Ingredients
400 g basmati rice
200 g chicken breast
125 g Chinese mushrooms
2 large onions
200 g pak choi or bok choi (brède tom pouce )
50 g Chinese sausages
2 carrots
Chopped garlic
Soy sauce
Dry white wine
Oyster sauce
Eggs
Maïzena
Onion stalk
Sunflower oil
Preparation
Slice the carrots, onions and brèdes.
Mince the sausages and the chicken.
Cook the rice in a rice cooker while waiting.
Cook the chicken in a pan. When the chicken has turned brown, add the sausages and mushrooms. Let it cook for a few more minutes.
Mix separately the soy sauce, oyster sauce, cornstarch with a little warm water.
Pour the sauce over the chicken and sausages. Add the white wine and vegetables and simmer for about 15 minutes.
Fry the eggs sunny side up in a pan (one egg per person).
*You can use meat instead of chicken and even add shrimp.
How to serve?
In a small down, first, put the egg, yolk side down, then the chicken, sausage and vegetable mixture. Then add the rice.
Pack it all in well. Then put a plate on top of the bowl and turn the bowl upside down. Turn the bowl gently from left to right and then gently remove without the mixture breaking.
Your dish is ready. Enjoy your meal!
