10 dried chinese
mushrooms washed in several changes of water (soak in warm
water, drain by squeezing and cut into thin strips).
Alternatively, use 150 grams canned mushrooms drained and sliced
1 good bunch
chinese leaves (e.g. bok choy) cut into 4 cm strips,
finely chopped shallots,
500 grams cooked
Optional: You may
also use sliced Chinese sausages, slightly fried.
Season chicken pieces
well with soy sauce and pepper.
Heat oil and fry garlic
until light brown.
Add chicken and stir
fry until cooked.
Optional: you may add
and slightly fry your sliced chinese sausages.
Add mushrooms and
chinese leaves, season them with soy sauce and pepper. Mix well. Cook
for 3 more minutes.
Dissolve oyster sauce
and cornflour in half a glass of water (or red wine). Pour over
chicken mixture. Stir well and when sauce thickens, remove from heat
and fold in shallots.
In a separate pan fry
eggs one by one in a little oil.
Put the eggs in 4
bowls. Put some of the chicken mixture on each of the eggs. Fill the
bowl to the top with some rice. Cover the bowls with a plate each.
Press plate well over the bowls.
Invert bowl contents on
plates and serve hot with cotomilli chutney. Decorate dish with
chopped cotomilli leaves.
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