A simple and easy Taiwan-style chicken rice featuring ground chicken stir-fried with garlic scapes and aromatics, served over rice with a crispy fried egg on top. Delicious, nutritious, and highly satisfying.
High-protein
Adapted from a video by Aaron and Claire
This 15 Minute Ground Chicken Rice Will Change Your LIFE!
red chilithinly sliced, use a mild variety; red bell pepper can substitute1
garlic scapescut into roughly 2-inch pieces200 g
boneless skinless chicken breastground250 g
boneless skinless chicken thighground; adds moisture and flavor to the dish250 g
Chinese chili bean paste
2 tbsp
soy sauce1 tsp
oyster sauce1 tbsp
sugar1½ tsp
mirin2 tbsp
chicken bouillon powder1 tsp
black pepperto taste~¼ tspest.
oilfor cooking chicken2 tbsp
red chiliminced, for garnish½ tbsp
toasted sesame oil½ tbsp
oilgenerous amount, for frying egg~2-3 tbspest.
egg1
cooked ricefor serving~2 cupsest.
toasted sesame seedsfor garnish~1 tbspest.
Steps
1
Prepare the ingredients: finely mince 5 garlic cloves, grate about 1 teaspoon of ginger, thinly slice 1 red chili (use a mild variety), and cut 200 g of garlic scapes into roughly 2-inch pieces.
2
Make the sauce: in a small bowl, combine 2 tbsp Chinese chili bean paste, 1 tsp soy sauce, 1 tbsp oyster sauce, 1.5 tsp sugar, 2 tbsp mirin, 1 tsp chicken bouillon powder, and black pepper to taste; mix well.
3
Cook the chicken: heat 2 tbsp oil over high heat in a wok or pan, add 250 g each of ground chicken breast and thigh, flatten into a pancake shape, and cook for about 2 minutes until nicely browned. Flip and continue cooking for 4–5 minutes, breaking up the meat and tossing to evaporate most of the liquid.
4
Add aromatics: once the chicken is cooked through and has rendered some fat, add the garlic, ginger, garlic scapes, and red chili; sauté for about 2 minutes until fragrant.
5
Pour in the sauce: add the prepared sauce mixture and stir-fry for about 2 minutes. Taste and season with a pinch of salt if needed.
6
Finish the stir-fry: turn off the heat, add 0.5 tbsp minced red chili and 0.5 tbsp toasted sesame oil, and give it a final toss.
7
Fry an egg: in another pan, heat a generous amount of oil over medium-high heat until hot but not smoking. Crack 1 egg into the pan, tilt to let it fry in the oil, or carefully spoon hot oil over the top until the edges are crispy and golden.
8
Serve: place cooked rice on a plate, top with a generous portion of the chicken stir-fry, add the crispy fried egg on top, and sprinkle with toasted sesame seeds.
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