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Firebird Chicken Rice Bowl




Source of Recipe


Sonoran Living


Recipe Introduction


Thaifoon, Chef Mark Gerding, 4/24/2001


List of Ingredients




Firebird Chicken
1 TBL Salad oil
1 Egg, beaten
2 OZ Thai barbecued chicken, cooked and diced
2 TSP Lemon grass, minced
1 C House vegetables, julienned
1-1/2 OZ Ladel soy, oyster, and sambal sauce
12 OZ Jasmine rice, cooked
2 TBL Green onions, chopped
6 OZ Thai barbecued chicken breast (cooked) and sliced
Sauce
2 TBL Thai soy golden mountain
1 TBL Oyster sauce
1/2 TSP Sambal chili paste


Recipe



1. Heat wok and add oil. Add beaten egg and mix until cooked.
2. Add julienned chicken and minced lemon grass.
3. Cook for 10 seconds.
4. Add house vegetable and sauté for 30 seconds.
5. Add soy, oyster sauce and sambal.
6. Immediately add the rice and mix until incorporated and heated through.
7. Add the green onions.
8. Toss for 10 seconds and add to the serving bowl.
9. Saute Thai barbeque chicken until heated through.
10. Place chicken on top of the rice and garnish with green onion.

Serves 4.