Rice with Chicken and Eggs
This is my interpretation of a Cambodian recipe from Vatch's Southeast Asian Cookbook that is originally supposed to be made with noodles and pork, which I did not have.
This is my interpretation of a Cambodian recipe from Vatch's Southeast Asian Cookbook that is originally supposed to be made with noodles and pork, which I did not have.
- 4 garlic cloves finely chopped
- 1 teaspoon cornstarch
- butter lettuce leaves
- 6 tbsp oil (sunflower, grape seed or peanut)
- 1 1/2 cups rice cooked, room temperature
- 2 chicken breasts finely sliced
- 2-3 small eggs
- 2 tbsp fish sauce
- 2 tbsp soy sauce or bragg's amino acids
- 2 teaspoons sugar
- 5 oz stock or plain water
- 1/2 teaspoon fresh ground black pepper
- 10 oz broccoli coarsely chopped, (about two cups)
- Carbohydrate 0.9212 g
- Cholesterol 0 mg
- Fat 0.084 g
- Fiber 0.587999973297119 g
- Protein 0.3444 g
- Saturated Fat 0.01092 g
- Serving Size 1 1 Serving (63g)
- Sodium 2.24 mg
- Sugar 0.333200026702881 g
- Trans Fat 0.02492 g
- Calories 5 calories
Step-by-step
- In a cup, mix the cornstarch with a little water to make a thickening agent, and set aside.
- Arrange the washed lettuce leaves in serving bowls, place 1/2 cup rice in the lettuce of each bowl and set aside.
- Heat wok or deep skillet over medium high heat. Add oil and garlic and stir fry garlic until golden brown.
- Add the chicken and stir until just cooked through. Break eggs into wok and stir well. Add the remaining ingredients in succession, stirring between each addition. When the broccoli is al dente, briefly stir the cornstarch mixture again and add to the center of the wok. Allow to thicken while stirring occasionally, about 2 minutes, then blend together with chicken and broccoli.
- Dish the contents of the wok over rice and lettuce leaves and serve.
Home cooks frequently crowd the cooking vessel when preparing stir-fries, trapping steam and causing proteins to gray rather than brown. Using a high-heat wok or deep cast-iron skillet provides the thermal mass necessary to sear sliced chicken breasts rapidly without excessive moisture loss, provided the oil reaches shimmering temperature before any ingredients hit the surface. When slicing the chicken, ensure the pieces remain uniform in thickness so they cook within the same sixty-to-ninety-second window.
Storage and Reheating Protocols
Prepared components behave differently upon refrigeration, meaning raw starches and cooked proteins require specific handling if prepared in advance. Cooked white rice stored in airtight containers at 4 degrees Celsius or lower will firm up significantly within 24 hours; revive it by sprinkling a tablespoon of water over the grains before microwaving them covered at medium power for 90 seconds. While the completed dish can be held in the refrigerator for up to three days, the fresh broccoli florets and delicate butter lettuce leaves lose structural integrity during extended storage and benefit from being added fresh upon service rather than incorporated into bulk batches intended for freezing.
- Stir-fry the finely chopped garlic only until pale golden, approximately 30 seconds, because dark brown garlic turns unpleasantly bitter.
- Whisk the cornstarch thoroughly with cold water before adding it to the pan; hot water will cause premature gelling and lumps.
- Maintain medium-high heat continuously to ensure the eggs coagulate properly upon contact with the hot oil and chicken juices.
