Sunday, February 5, 2012

HK Style Baked Chicken Over Fried Rice

I grew up in Hong Kong, thus are exposed to Hong Kong style cafe food a lot. I love the breeze of air conditioning and the smell of the cafe when I stepped into the store. I like how fast the food comes out and I get a choice of milktea or iced tea with my entree. And I love how the food is consistent every time! One of my favorites is Baked Chicken Over Rice. It consists of a filet of pan-seared chicken thigh over a bed of fried rice, then topped with a sweet tangy tomato sauce, and then baked in the oven with cheese.

[ Ingredients ]

For chicken:
2 filet of chicken thigh
2 cloves of garlic, minced
1 tsp of salt
1/2 tsp of grinded black pepper
1/4 tsp of powdered white pepper
1/2 cup of flour

For the fried rice:
2 cup of overnight rice
2 eggs
1/2 tsp of salt

For the sauce:
3 tomatoes, chopped
1/2 onion, chopped
1/2 cup carrots, diced
2 tablespoon of ketchup
1/2 cup chicken stock
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 bay leaf
1 tablespoon corn starch
2 tablespoon of water
cheese, amount to liking

[ Instruction ]

For the fried rice:

1. Heat a frying pan with 2 tablespoon of olive oil. Add eggs.
2. Stir fry the eggs until done. Place it in a bowl.
3. Add another 1 tablespoon of olive oil, and stir fry the rice. When the rice stopped clumping and separate by grain, add in the pre-fried eggs.
4. Add salt and mix.
5. Divide rice into two oven-safe dishes.

For the chicken:1. Marinade by mixing all the ingredient EXCEPT for the flour with the chicken. Let it sits for 20 minutes.
2. Pat both side of the chicken on a plate of flour. Shake off excess.
3. In a heated frying pan with 1 tablespoon of olive oil, pan-fried the chicken.

For the sauce:
1. Preheat the oven at 350 degree F.
2. In a sauce pan on medium heat, sautee garlic, onion and bay leaf until brown.
3. Add in carrots and tomatoes. Cook until soft, mix occasionally.
4. When carrots and tomatoes look soft, mash them with the spatula. The mixture should looks watery.

5. Mix in ketchup, chicken stock, Worcestershire sauce and sugar.
6. Let the sauce simmer on low for ten minutes.
7. In a small bowl, mix corn starch with water to rid clumps.
8. Add corn starch mixture into the sauce. Mix.
9. Simmer for five minutes. The sauce should thicken.
10. Laddle sauce over the fried rice.
11. Sprinkle cheese over.
12. Bake in a 350 degree F oven until the cheese melt or brown.


Don't forget to add some veggies for a complete diet!

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