Recipe type: Curries
This traditional chicken stir-fry has a hot and spicy dressing to tantalise the taste-buds.
- 2 cups white calrose rice
- 500g chicken stir-fry strips
- ¼ cup soy sauce
- 2 garlic cloves, crushed
- 2 tablespoons vegetable oil
- 1 large carrot, peeled, cut into matchsticks
- 100g green beans, trimmed, halved
- 1 Lebanese cucumber, deseeded, cut into matchsticks
- 100g shiitake mushrooms, thickly sliced
- 4 eggs
- Chilli dressing
- ¼ cup Korean red chilli paste (kochujang)
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon caster sugar
- Place rice and 3 cups cold water in a saucepan over high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer, covered, for 12 to 14 minutes or until liquid has absorbed. Remove from heat. Stand, covered, for 5 minutes.
- Meanwhile, place chicken, soy sauce and garlic in a large glass or ceramic bowl. Toss to coat. Set aside.
- Make Chilli dressing: Combine chilli paste, vinegar, sesame oil and sugar in a bowl.
- Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add half the chicken mixture. Stir-fry for 2 to 3 minutes or until golden and cooked through. Transfer to a bowl. Repeat with 2 teaspoons oil and remaining chicken. Add 2 teaspoons oil to wok. Add carrot, beans, cucumber and mushroom. Stir-fry for 2 to 3 minutes or until beans are tender. Add to chicken. Cover to keep warm.
- Heat remaining oil in a large frying pan over medium heat. Crack eggs into pan. Cook for 2 minutes or until eggwhites are set and yolks soft. Divide rice between plates. Top with chicken mixture. Top with egg. Serve with chilli dressing.
Kochujang is a Korean condiment made from red chillis, rice powder and fermented soy beans, and is available in tubs from Asian supermarkets. You could use an Asian hot chilli sauce instead.