Salt & Pepper Sichuan Chicken & Egg Fried Rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

PREPARE THE RICE: Bring chicken stock to a boil in a pan. Peel and crush the garlic cloves, then peel and slice an equal amount of ginger. Add both to the stock. Wash the rice well, then add to the stock. Return to a boil, then simmer until the liquid has fully absorbed. Leave off-heat to absorb any remaining liquid and cool, then transfer to a sealed tub and refrigerate overnight.

Step 2

MARINADE THE CHICKEN: roughly chop the chicken. combine all of the below ingredients in a bowl and season well. Cover and refrigerate overnight.

Step 3

COOK THE CHICKEN: Heat oil in the deep fryer to 180°C. Prepare a separate bowl with equal amounts of cornflour and plain flour and season well. Remove the chicken from the marinade, remove as much marinade as possible, dredge through the flour mixture, then add to the fryer. Fry until cooked through and golden-brown. Reserve.

Step 4

PREPARE THE AROMATICS FOR THE STIR-FRY: Peel and dice the spring onions, then weigh them. Peel and dice garlic and ginger equal to half of this weight; the weight ratio should be 2:1:1 to the spring onion, garlic, and ginger respectively.

Step 5

PREPARE THE REMAING STIR-FRY INGREDIENTS: Peel the onion, remove the top and bottom, cut into eighths, and separate the layers into petal shapes. Slice the chillies. Crush the Sichuan peppercorns in a pestle and mortar.

Step 6

PREPARE THE AROMATICS FOR THE EGG FRIED RICE: Peel and dice the shallot, then weigh it. Peel and dice an equal amount of garlic and set aside.

Step 7

PREPARE THE EGG: Whisk together the egg and egg yolk using chopsticks in a bowl.

Step 8

PREPARE THE GARNISHES: Peel and dice the spring onions.

Step 9

COOK THE EGG FRIED RICE: Heat a wok over a high heat. Add vegetable oil and, once hot, add the aromatics. Cook until fragrant, stirring constantly so nothing burns, then add the egg. Allow solid curds to form, then keep breaking them apart. Once all of the egg is solid, toss the rice through the egg curds to reheat thoroughly, stirring constantly so nothing burns. Add soy sauce, sesame oil, and MSG to taste, combining everything together well in the process. Add the garnishes and reserve off-heat.

Step 10

COOK THE STIR-FRY: Heat another wok over a high heat. Add some vegetable oil and, once hot, add the aromatics and stir constantly to ensure nothing burns. Once fragrant, add the onion petals, chilli slices, and Sichuan peppercorns. Combine well, stirring constantly, until the onion petals to soften. Add the reserved chicken and toss through, then add soy sauce and MSG to taste.