How to prepare a fine Wok

Fried Chicken and Vegetables with Special Steamed Rice
COM THO GA

This dish is called “rice cooked in a bowl”, because the rice is prepared in a special way and then steamed in an individual bowl for each person. How to do a fine wok is stir-frying the vegetables without a lid on the pot, so they remain crunchy, and prepare a fine sauce with i.e. coconut milk and thickening.

Steamed rice:
Utensils: 6 ovenproof small bowls or pots

Rice 3 cups
Salt ¼ tsp
Sugar 1 Tbsp
Oil 2 Tbsp
Water

Fried Chicken:
Chicken filet of breast 4
Chinese Mushrooms 10 p (dried)
Mushrooms 200 g (fresh)
Onion 2
Red Capsicum 1 (chili)
Medium Carrots 2
Pumpkin 200 g (in slices)
Chinese Cabbage 2 leaves
Leek 2 sticks

Oil 4 Tbsp
Salt ½ Tsp
Sugar 1 Tbsp
(monosodium glutamate ½ Tsp)
Sesame Seed Oil 1 Tsp
Soya Sauce 2 Tbsps
Coconut Milk 1 Cup
Corn flour 2 Tbsps
Coriander leaves 1 Tbsp (chopped) – Optional
Spring Onions 1 Tsp

Preparation:
First prepare the rice, as it takes about one hour to cook. Wash the rice thoroughly under cold water until without starch in the water, and pout it in a small mixing bowl. Mix in salt, sugar, and oil. Half fill the bowls with rice. Add water until it is about 1,5 cm above the rice. Place bowls in a large steamer and steam for 1 hour. Check that the water in the steamer does not evaporate.

Cut chicken into 4 x 1 cm slices. Soak the Chinese mushrooms for 30 min in hot water. Remove the stems and cut into 4. Wash vegetables and also cut into 4 x 1 cm strips. Slice garlic finely.

Heat at least 2 tablespoons of oil over high to moderate heat in a separate frying pan. Add ¼ teaspoon salt and half of the garlic and onion. Stir-fry until onion becomes translucent. Add 1 tablespoon sugar and then the Chinese mushrooms. Stir-fry and put in a large wok over low to medium heat. Add the vegetables in the frying pan and stir-fry carrots, cabbage, capsicum, pumpkin, and fresh mushrooms in that order. Stir-fry until vegetables change colour but still remain crunchy. Add some hot water or vegetable stock if necessary.

Heat the remaining oil in the frying pan over moderate heat. Add the remaining salt, onion and garlic. Stir-fry until onion becomes translucent, and add chicken. Stir-fry until the chicken is cooked and then slightly increase the heat. Add vegetable stock, soya sauce, coconut milk, monosodium glutamate and sesame seed oil. Mix the chicken with the vegetables, and mix corn flour with ½ cup of cold water. When the sauce in the frying pan starts boiling, add the corn flour and water. Mix well and remove from heat.

To serve: Serve immediately with coriander leaves, spring onion leaves, or otherwise basil or parsley is adequate.