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Guyanese Chinese Chicken Fried Rice
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Guyanese Chinese Chicken Fried Rice

1 h 15 minPara 6Nutri-Score C€€
de @candythaglamcook14 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • chicken leg quartersCarne3 piezas
  • water (for the marinade)Otro480 ml
  • soy sauce (for the marinade)Despensa120 ml
  • hoisin sauceDespensa80 ml
  • salt (for the marinade)Especias18 g
  • sugarDespensa25 g
  • chicken bouillonDespensa12 g
  • black pepper (ground)Especias2 g
  • Chinese five spiceEspecias2 g
  • star anise (whole)Especias3 piezas
  • ginger (sliced)Frutas y verduras4 piezas
  • garlic (crushed, for the marinade)Frutas y verduras5 piezas
  • sesame oilDespensa5 ml
  • onion (half for the marinade, half for the rice)Frutas y verduras1 pieza
  • scallion (white parts for the marinade, green parts chopped for the rice)Frutas y verduras6 piezas
  • salt (extra, for boiling the chicken)Especias18 g
  • jasmine rice (pre-cooked)Cereales800 g
  • eggs (seasoned with salt and pepper)Lácteos2 piezas
  • garlic (minced, for the rice)Frutas y verduras4 piezas
  • ginger (grated, for the rice)Frutas y verduras1 pieza
  • carrot (diced)Frutas y verduras60 g
  • bora (chopped)Frutas y verduras60 g
  • sweet cornFrutas y verduras80 g
  • fried rice seasoningEspecias3 g
  • chicken spiceEspecias1 g
  • soy sauce (for the rice)Despensa30 ml
  • sweet soy sauceDespensa15 ml
  • oyster sauceDespensa30 ml
  • canola oil (for frying)Despensa60 ml

por ración

Nutrición

778kcal

Carbohidratos
117 g
Proteínas
29 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Wok
  • Freidora de aire
  • Rejilla de enfriamiento
  • Bol

paso a paso

Preparación

  1. Make the marinade

    • In a bowl, combine the water, soy sauce, hoisin sauce, salt, sugar, chicken bouillon, black pepper, five spice, star anise, sliced ginger, crushed garlic, sesame oil, half the onion and the white parts of the scallions.
    • Mix very well to combine.
    Paso 1

  2. Marinate the chicken

    • Add the chicken leg quarters to the marinade and turn to coat.
    • Cover and refrigerate overnight.
    Paso 2

  3. Parboil the chicken

    • Place the chicken and the marinade in a pot on the stove.
    • Add a little water so the chicken is nicely submerged, plus the extra salt and some onion.
    • Simmer on medium-high heat for about 20 minutes.
    Paso 3

  4. Drain and dry the chicken

    • Remove the chicken and place it on a wire rack to drain.
    • Pat dry with paper towel so it is not wet before frying.
    Paso 4

  5. Fry the chicken

    • Air fry one piece at 175 °C for about 12 minutes.
    • Fry the other two in hot oil for 6 to 8 minutes, flipping and frying about 3 minutes per side.
    • Drain the fried chicken on the wire rack and set aside.
    Paso 5

  6. Scramble the eggs

    • Add a little canola oil to a hot wok.
    • Scramble the eggs seasoned with salt and black pepper, then set aside.
    Paso 6

  7. Aromatics and vegetables

    • Add sesame oil and canola oil to the wok with the minced garlic, onion and grated ginger, and stir.
    • Add the diced carrot, chopped bora and sweet corn with a little seasoning and stir-fry.
    Paso 7

  8. Add the rice and sauces

    • Add the pre-cooked jasmine rice and stir very well with the vegetables.
    • Add the soy sauce, sweet soy sauce and oyster sauce, plus the salt, fried rice seasoning, black pepper and chicken spice.
    • Stir until everything is very well combined.
    Paso 8

  9. Finish the fried rice

    • Add the scrambled eggs and chopped scallions.
    • Toss to combine and serve with the fried chicken.
    Paso 9
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