Bol Renversée by Simon Marshall

 

Ingredients (Serves 4)

• 4 boneless chicken thighs or 2 large chicken breasts
• 4 large mushrooms
• 8 tenderstem broccoli
• 6 baby corn
• 8 tbsp soy sauce
• 4 tbsp oyster sauce
• 1 tbsp cornflower mixed with water
• 1/2 tbsp ginger
• 1/2 tbsp garlic puree
• 2 cups basmati rice
• 4 eggs

Optional

• Spring onions
• Coriander
• Hot sauce

Method

1. Chop the chicken and vegetables into small pieces
2. Add the rice to a saucepan with 4 cups of water and start cooking.
3. Heat some oil in a pan and begin to cook the chicken with the ginger and garlic puree.
4. Once the chicken has been sealed, add in the mushrooms and then continue to cook for another 2 minutes.
5. Next add in the broccoli and baby corn, followed by the soy and oyster sauce.
6. Cover the pan and leave to cook for a further 3 minutes.
7. Sit in the cornflower mix to thicken the sauce.
8. Fry the four eggs – one per person.
9. Once cooked, place an egg into a bowl, then add some of the chicken and vegetables.
10. Finally, top the bowl up with the cooked rice.
11. To serve, cover the bowl with a plate, tip both upside down and then remove the bowl.
12. Optional: Garnish with spring onion, coriander and your favourite hot sauce.