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1
Heat water to approximately 90°C and add about half a teaspoon of bicarbonate of soda. Place chicken breast in the water, keeping it below a boil, and poach for about 3-4 minutes until cooked through. Drain and transfer to cold water to stop the cooking process, then drain completely.
2
In a bowl, mix together salt, MSG, dark soy sauce, and light soy sauce. Cut the cooked chicken into suitable pieces and season with the soy sauce mixture.
3
Heat oil in a wok or large pan over high heat. Add onions and toss to combine. Add the seasoned chicken, sprinkle with salt and MSG, and let it sit briefly to develop char flavor before tossing.
4
Add frozen peas and toss until heated through. Pour in beaten egg, let it sit briefly, then stir until combined.
5
Add the chilled overnight rice. Tamp down the rice with the back of the spatula for at least 10-15 seconds to break up any lumps and help develop charred flavors.
6
Season with salt and MSG. Continue to tamp and stir until the rice moves slowly when flicked, resembling wet sand or muscovado sugar in texture and consistency.
PrimedTableBETA
