CHICKEN FRIED RICE WITH SOY SAUCE RECIPES

Steps:

• Combine the sliced chicken breast, water, cornstarch, oil, and oyster sauce. Mix well, until the chicken has absorbed all the liquid marinade ingredients. Set aside.
• Take your cooked/leftover rice. If using leftover rice, break up clumps with a spoon or the flat side of a measuring cup. If using freshly cooked rice, fluff it with a fork to let some steam off and let it cool slightly.
• Heat your wok over medium high heat, and add 1 tablespoon of oil. Add the eggs, and scramble until 70% cooked. There should still be some parts that are viscous and uncooked. Immediately transfer back to the bowl you beat them in and set aside.
• Heat the wok until just smoking. Spread another tablespoon of oil around your wok. Sear the marinated chicken in one layer for 20 seconds. Cook the chicken until about 80% done (it will be cooked again). Remove from the wok, and set aside.
• With the wok over medium high, add the final tablespoon of oil. Add the ginger, and cook for 30 seconds. Add the garlic, and cook for an additional 30 seconds (neither should turn dark). Add the onions. Cook for 30 seconds, and add the rice. The onions should still be crunchy and mostly raw at this point. You want them to have a fresh taste in the final fried rice.
• Use your metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed through (steam will begin to rise from it), about 5 minutes. Fresh rice cooks faster. If it is sticking to the wok, add another tablespoon of oil.
• When the rice is warmed, spread it in a single layer, and let it fry until hot. Add the light soy sauce, white pepper, sugar, and salt. Mix with a scooping motion until the rice is evenly coated with sauce, and repeat the step of spreading the rice out in a single layer to let the rice fry.
• Stir in the XO sauce. Then add the cooked chicken, along with any juices from the bowl. Stir-fry for 1 minute. Add the eggs, and stir to distribute.
• Add the bean sprouts and scallions, and continue stir-frying for another 30 seconds. Then gather all the rice to the middle of the wok to let the sides of the wok heat up.
• After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok and stir-fry the rice together for another 20 seconds. This step gives you a little of that extra "wok hei" that you taste when you get fried rice from a good Chinese restaurant. Serve!

Steps:

• To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
• Remove any excess fat from the chicken and set aside for later.
• Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
• Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
• Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
• Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
• After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
• In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
• Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
• Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
• While the rice is cooking, carve the chicken for serving.
• Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
• Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
• Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
• Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
• Enjoy!