Ingredients
300 g (about 1 1/2 cups) cooked rice, 150 g (about 1 cup) cooked chicken pieces, 75 g (about 1/2 cup) peeled cooked potato.
Seasonings
50 g scallions (chopped), 1 teaspoon salt, 1/2 teaspoon each MSG and Shaoxing wine, 1 tablespoon each curry powder and water starch, 3 tablespoons each chicken broth and lard.
Steps
1. Fill a bowl with rice; cut both the chicken and potato into small cubes.
2. Place a wok over heat, add lard and heat until hot. First stir-fry scallions and curry powder until fragrant, then add chicken pieces, potatoes, salt, cooking wine, and chicken broth. Bring to a boil, then simmer over low heat until tender. Season with MSG, thicken with a cornstarch slurry, and pour the mixture over steamed rice while hot. Serve immediately.