Ingredients
- 40 g Dried shiitake mushrooms
- 60 g Chinese sausages approx. 2, sliced
- 1/2 kg Choy sum approx. 2 medium bunches
- Boiling water
- 800 g Skinless chicken breast approx. 2 large, diced
- Olive oil
- 1 ½ tbsp Dark mushroom soy sauce
- 1 tbsp Light soy sauce
- 2 Garlic cloves crushed
- Salt
- Pepper
- 1 Carrot julienned
- 3 tbsp Cornflour
- 4 tbsp Red wine
- 6 Eggs
- ½ Bunch coriander finely chopped to garnish
- Cooked white rice
Instructions
- Prepare shiitake mushrooms by placing in a heatproof bowl and soak with boiling water to rehydrate. Allow to sit for 15 minutes, drain and squeeze out any excess water with your hands. Roughly chop and set aside.
- Roughly chop choy sum keeping stem and leaves separate, wash, drain and set aside.
- In a large frypan, add oil, chicken, ½ tbsp dark soy sauce (reserve remaining 1 tbsp for sauce), garlic, and salt/pepper to taste. Fry on high heat until chicken has browned and is almost cooked through.
- Reduce heat to medium and stir in shiitake mushrooms, Chinese sausages, carrot, and choy sum stem. Continue cooking for 5 minutes or until softened, stirring occasionally.
- Meanwhile, prepare the sauce by combining cornflour, the remaining 1 tbsp dark soy sauce, 1 tbsp light soy sauce and red wine in a bowl. Add 2 ½ cups cold water and mix well.
- Add choy sum leaves and the prepared sauce to the stir fry and continue cooking for 5 minutes or until the sauce has thickened.
- In a separate frypan, fry eggs in a little oil to desired texture seasoned with salt and pepper to taste.
- To serve, sprinkle coriander in a round bowl* then place fried egg face down at the base, add stir fry mixture, and top with white rice, pressing firmly to compact. Place a flat serving plate over the bowl and carefully flip over so the bowl is now face down on top of the plate. Serve immediately and reveal ‘magic’ by gently removing the bowl.
Notes
- Use a small bowl equivalent to a standard serving (approx. 500ml)
- If preparing the meal in advance, keep sauce aside until ready to heat and serve as the texture may become too thick.
- Try adding prawns, or sliced baby corn for extra flavour.
Bon appétit!
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