Skip to content
Menu
Guyanese Chinese Chicken Fried Rice
Main

Guyanese Chinese Chicken Fried Rice

1 h 15 minServes 6Nutri-Score C€€
from @candythaglamcook14 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken leg quartersMeat3 pieces
  • water (for the marinade)Other480 ml
  • soy sauce (for the marinade)Pantry120 ml
  • hoisin saucePantry80 ml
  • salt (for the marinade)Spices18 g
  • sugarPantry25 g
  • chicken bouillonPantry12 g
  • black pepper (ground)Spices2 g
  • Chinese five spiceSpices2 g
  • star anise (whole)Spices3 pieces
  • ginger (sliced)Produce4 pieces
  • garlic (crushed, for the marinade)Produce5 pieces
  • sesame oilPantry5 ml
  • onion (half for the marinade, half for the rice)Produce1 piece
  • scallion (white parts for the marinade, green parts chopped for the rice)Produce6 pieces
  • salt (extra, for boiling the chicken)Spices18 g
  • jasmine rice (pre-cooked)Grains800 g
  • eggs (seasoned with salt and pepper)Dairy2 pieces
  • garlic (minced, for the rice)Produce4 pieces
  • ginger (grated, for the rice)Produce1 piece
  • carrot (diced)Produce60 g
  • bora (chopped)Produce60 g
  • sweet cornProduce80 g
  • fried rice seasoningSpices3 g
  • chicken spiceSpices1 g
  • soy sauce (for the rice)Pantry30 ml
  • sweet soy saucePantry15 ml
  • oyster saucePantry30 ml
  • canola oil (for frying)Pantry60 ml

per serving

Nutrition

778kcal

Carbs
117 g
Proteins
29 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Wok
  • Air fryer
  • Cooling rack
  • Mixing bowl

step by step

Method

  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.
    Step 1

  2. Marinate the chicken

    • Add the chicken leg quarters to the marinade and turn to coat.
    • Cover and refrigerate overnight.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8

  9. Finish the fried rice

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