Chaufa de Pollo

Ingredients

• 1.25 lbs boneless, skinless chicken breast
• 3.5 cups cooked white rice, chilled (from about 1.5 cups uncooked)
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 whole large egg
• 4 stalks scallions (green onions), white and light green parts separated
• ½ whole red bell pepper, diced
• 0 to taste salt and pepper
• 3 tbsp vegetable oil

Instructions

1. 1

   Cut the chicken breast into 0.5-inch cubes across the grain (so each piece is smaller than a die). Spread the cooked rice on a plate and press with your fork to break up any clumps.

2. 2

   In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil until combined.

3. 3

   In another small bowl, crack both eggs and whisk with a fork until the white and yolk are fully blended, about 20 seconds.

4. 4

   Chop the white and light green scallion parts into 0.25-inch pieces; set aside separately from the dark green tops.

5. 5

   Heat 1.5 tablespoons of vegetable oil in a 14-inch wok or large skillet over medium-high heat until it shimmers and slides quickly when tilted, about 90 seconds.

6. 6

   Add the minced garlic and ginger to the hot oil and stir constantly for 20 seconds until the kitchen smells powerfully fragrant (so the spices release their flavor into the oil).

7. 7

   Add the diced chicken to the wok and stir-fry over medium-high heat, breaking up any clumps with your spoon, until the chicken is cooked through and no pink remains inside, about 6–8 minutes.

8. 8

   Push the cooked chicken to the side of the wok, creating an empty space in the center. Pour the beaten eggs into the empty space and let them sit for 15 seconds without stirring.

9. 9

   Stir the eggs gently with a wooden spoon, scrambling them into small pieces, until they are completely set and no liquid egg remains, about 45 seconds.

10. 10

    Add the remaining 1.5 tablespoons of vegetable oil and the rice to the wok, breaking up any remaining clumps with the back of your spoon as you stir.

11. 11

    Stir-fry the rice and chicken together over medium-high heat for 2 minutes, stirring constantly, until everything is heated through.

12. 12

    Pour the soy sauce mixture over the rice and stir continuously for 30 seconds until the liquid is fully absorbed and the rice glistens.

13. 13

    Add the diced bell pepper and the white and light green scallion pieces to the wok and stir for 20 seconds until warmed through.

14. 14

    Taste the chaufa and add salt and pepper to taste, stirring once more.

15. 15

    Scoop the chaufa onto plates or into bowls, dividing evenly among 4 servings.

16. 16

    Scatter the reserved dark green scallion tops over each serving and serve immediately with lime wedges on the side.

Tools you’ll need

• cutting board
• chef's knife
• fork
• 2 small bowls
• whisk
• 14-inch wok or large skillet
• wooden spoon
• spoon or spatula
• plates or bowls

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