Scorched Rice Chicken

Ingredients

Chicken Breast(120g), Ginger Juice(5g), Refined Rice Wine (Sake)(10g), Spinach(20g) Carrot(20g), Onion(20g), Celery(20g), Bell Pepper(20g) Oyster Mushroom(20g), Webfoot Octopus(30g), Shrimp(20g), Bok Choy(20g) Scorched Rice(50g), Frying Oil(200g), Broth(200g), Low-sodium Soy Sauce(10g) Starch Powder(10g), Garlic(10g), Salt(0.2g), Pepper Powder(0.1g)

Instructions

1. 1

   Fillet the chicken and brush with a mixture of ginger juice and rice wine.

   
2. 2

   Blanch the spinach briefly and slice; julienne the carrot, onion, celery, and bell pepper into about 6cm lengths, using half for the chicken roll and half as side vegetables.

   
3. 3

   Blanch the oyster mushroom in salted boiling water and tear by hand; roll the filleted chicken breast with the oyster mushroom and sliced vegetables, boil broth, and add the rolled chicken to cook.

   
4. 4

   Briefly blanch the webfoot octopus and shrimp in boiling water, and halve the bok choy and blanch briefly.

   
5. 5

   Once the frying oil reaches about 180℃, deep-fry the scorched rice and drain.

   
6. 6

   Add soy sauce, starch, garlic, salt, and pepper to the chicken broth (③) and boil; add the reserved vegetables (②) and the blanched seafood and bok choy as garnish and boil once more, then add the fried scorched rice to finish.