A blazing hot wok (a wok is ideal but a large pan, skillet will do) and an adequate amount of oil will ensure your ingredients don't stick to the surface Cooking Method
Preheat oven to 200c or gas mark 6 Coat the chicken breast in a bowl with the Pureety Char-Siu glaze and leave for a minimum of 5 mins for the glaze to develop Place on an ovenproof tray & cook through for 20-30 mins depending on the size of the chicken breast In a hot wok or frying pan, cook the beaten egg, mixing round continuously, then set aside Next in the same pan, cook onions with a little sesame oil until soft Add the garlic and chilli and continue to cook for another 2 minutes on a high heat Add the cooked rice, soy sauce and a drizzle of sesame oil, stirring continuously and ensuring the rice is heated through Cook Pac Choi in salted boiling water for 2-3 mins Add the egg back in with the spring onions Slice the cooked chicken and add to the rice with the fresh coriander & serve with the pac choi
450g Chicken Breast 250g Cooked Rice 2each Pac Choi , Quartered 1each Egg Yolk , Whisked 1each Egg , Whisked 2ml Sesame Oil 2 Garlic , Crushed 1each White Onion , Diced 1tspn White Pepper , Ground 70ml Dark Soy Sauce 2each Spring Onions , Sliced 1tbsp Coriander , Chopped 1each Red Chilli , Chopped
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