uncooked long grain
white rice 2 cups
salted water as required
beaten eggs 2
salt ½ tsp
chicken thighs 226 grams
vegetable oil 8 tbsp
chopped garlic 2 tbsp
finely chopped onion 1 medium sized
dried shrimp paste 1 tbsp
fresh ground black pepper ½ tsp
oelek sambal 1-2 tsp
oyster sauce 1 tbsp
dark soy sauce 1 tbsp
sunny side up egg. 1
and fresh cilantro for garnishing
Cut the chicken thighs into ½ inch strips. Boil rice in plenty of salted water until it’s cooked.
Rinse, drain, and spread the rice to cool. Do this at least two hours ahead or preferably leave overnight in the fridge.
Mix eggs with salt and keep aside.
Heat a wok or large frying pan until it’s hot.
Add oil and wait until its very hot and slightly smoking.
Add onions, garlic, and pepper and stir fry for two minutes.
Add the chicken and stir fry for two more minutes.
Add rice and continue to stir fry for three minutes.
Now add the oelek sambal, dark soy sauce, and oyster sauce and stir fry for two minutes.
Finally, add the egg mixture and continue to stir fry for another minute.
Shift the dish onto a large serving platter, garnish with the sunny side up egg, chicken skewer with spring onion and fresh cilantro and serve with preferred sauces.
Onion Patti Samosa
For samosa patti sheets
maida 200 gms
sugar 10 gms
salt to taste
water as required
oil 30 ml
water for kneading
For samosa stuffing
thinly sliced onions 20 gms
poha 50 gms
chilli powder 5 gms
garam masala powder 5 gms
amchur powder 5 gms
salt to taste
finely chopped ginger 5 gms
finely chopped coriander 5 gms
For the stuffing, take sliced onions and poha in a large mixing bowl.
Add chilli powder, garam masala, aamchur powder, and salt. Then add the ginger and coriander leaves.
Mix well and keep aside.
For the samosa dough, take maida in a bowl, add a pinch of sugar, salt, and oil over the flour.
Crumble the dough, and then knead it until it’s smooth. Let it rest.
Flatten the dough with a rolling pin as thinly as possible.
Cut the sides to acquire perfect rectangular shape. Roast the sheet on a hot tawa for 10 seconds on both sides.
Start folding each cut portion into a triangle and fill it with the stuffing. Seal with maida paste.
Finally, deep fry until it turns golden brown.