Ingredients
300 g (about 1 1/2 cups) short-grain rice, 500 g (about 1 lb) tender chicken breast, 100 g (about 3/4 cup) diced ham, 100 g (about 3/4 cup) peanuts, 100 g (about 2/3 cup) raisins, 100 g (about 2 cups) croutons, 100 g (about 2) hard-boiled eggs, 75 g (about 1/2 cup) browned flour, 50 g (about 1/2 cup) diced celery, 50 g (about 1/3 cup) diced carrot, 25 g (about 1/4 cup) fried shallots, 1 dried red chili pepper.
Seasonings
50 g each of diced onion and shredded onion, 2 bay leaves, salt, MSG, black pepper, and Worcestershire sauce to taste, 1 teaspoon turmeric powder, 3 tablespoons tomato paste, 1000 ml (about 4 cups) meat broth, 200 ml (about 3/4 cup) vegetable oil, 250 g (about 1 cup) lard.
Steps
1. Rinse the japonica rice until clean, then add it to a pot of boiling water and simmer until fully cooked.
2. Peel the hard-boiled egg and cut into small cubes; briefly sauté the diced scallion and turmeric powder in hot oil, then add raisins, fried bread cubes, peanuts, diced ham, and diced egg, stir-fry until well combined, then mix into the rice.
3. Rinse the chicken, pat it dry, then chop it into pieces. Deep-fry in hot oil until golden brown, then remove and drain the excess oil.
4. Place the pot over heat, add an appropriate amount of lard and heat until hot. First, add shredded scallions, bay leaves, and dried chili peppers, stir-frying until fragrant. Then add ketchup, meat broth, celery, carrots, and chicken pieces, and braise until cooked through. Finally, season with salt, MSG, pepper, and chili sauce to taste.
5. Stir the oil-fried flour mixture until smooth to make a sauce, strain it, then pour over the chicken pieces, spoon over the rice, and sprinkle with fried shallots.