Ingredients
100 g (about 1/2 cup) rice, 250 g (about 1/2 lb) chicken thighs, 30 g (about 1 small) carrot.
Seasonings
A few scallion sections and ginger slices, salt, MSG, sugar, ground white pepper, and vegetable oil to taste, plus 1 tablespoon each of soy sauce, cooking wine, and oyster sauce, and 250 g (about 1 cup) of broth.
Preparation
1. Remove the root and peel from the carrot, wash it, cut into 2 cm (about 3/4-inch) cubes, blanch in boiling water, remove and rinse under cold water, then drain well.
2. Rinse the rice until clean, soak in fresh water for 30 minutes, then drain thoroughly.
3. Debone the chicken thighs, rinse clean, place skin-side down on a cutting board, score the meat in a crosshatch pattern, then cut into large pieces. Add a pinch of salt, cooking wine, and soy sauce, mix well, and marinate until flavorful.
Steps
1. Place the rice with a small amount of water into a pot, steam over high heat until cooked, then remove.
2. Place a pot over heat, add the chicken leg pieces and deep-fry until golden brown, then remove. Add the scallion segments and ginger slices, stir-frying until fragrant.
3. Then add the chicken leg pieces, pour in the broth, soy sauce, cooking wine, oyster sauce, salt, MSG, and sugar, and bring to a boil.
4. Reduce heat to low and simmer until cooked through, then add diced carrots and cooked rice, stir-fry until well combined, and finish by sprinkling with ground white pepper.