Chicken Rice Bowl (Gai Rad Khao)

Ingredients

• 300 g boneless chicken thigh, cut into pieces
• 1/2 onion, sliced
• 1 egg (cracked in at the end)
• oyster sauce, light soy sauce, a little sugar
• 1 cup chicken stock
• tapioca starch dissolved in water
• sliced spring onion, hot steamed rice

Method

• Stir-fry the onion with chicken until cooked and fragrant
• Add stock and season with oyster sauce, soy sauce and sugar
• Stir in the starch slurry to thicken the sauce
• Crack in the egg and stir gently until just set; top with spring onion and serve over rice

How to Choose

Choose fresh pink chicken thigh with no slimy film; clean, uncracked eggs; fresh green spring onion.

Chef's Secret

Secret: fry the onion until sweet before adding chicken; add starch slurry a little at a time to avoid over-thickening; stir the egg in gently at the end for soft ribbons.

Fresh chicken thigh + eggs + spring onion + rice full set at Fresh Market Online.