Themed Image2

Share |

  • Subscribe to Caripoule
    Mauritian Food Blog
    Enter your email address:

    Delivered by FeedBurner

Mauritius Australia Connection
Mauritius Australia Connection

       Madeleine Philippe

Subscribe now to
Madeleine's Newsletter & Mailing List



 Madeleine Philippe
Cancer Foundation (Aus) Inc

Look for Other Recipes on the Menu     

Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Bol Deviré Share 

Air Mauritius
Air Mauritius News & Specials 


  1. 500 grams boneless chicken cut into long strips,

  2. Soy sauce, pepper,

  3. 4 tablespoons oil,

  4. 2 cloves garlic,

  5. 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 fine,

  6. 1 good bunch chinese leaves (e.g. bok choy) cut into 4 cm strips,

  7. 2 tablespoons oyster sauce,

  8. 1 teaspoon cornflour,

  9. 4 tablespoons finely chopped shallots,

  10. 4 eggs,

  11. 500 grams cooked rice,

  12. Optional: You may also use sliced Chinese sausages, slightly fried.

bol devire 


  1. Season chicken pieces well with soy sauce and pepper.

  2. Heat oil and fry garlic until light brown.

  3. Add chicken and stir fry until cooked.

  4. Optional: you may add and slightly fry your sliced chinese sausages.

  5. Add mushrooms and chinese leaves, season them with soy sauce and pepper. Mix well. Cook for 3 more minutes.

  6. 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.

  7. In a separate pan fry eggs one by one in a little oil.

  8. 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.

  9. Invert bowl contents on plates and serve hot with cotomilli chutney. Decorate dish with chopped cotomilli leaves.

You can access these recipes for your personal use only. 
Madeleine Philippe © 2010      Photo Gallery Link
Access Menu Recipes from Mauritius
Access "print enabled" recipes.
Subscription required.
Search for more recipes
Copyright Notice: Please be advised that permission is granted to viewers of these recipe pages to print recipes only for their own personal use. Permission is not given for webmasters of other web sites to copy any of the recipes for redisplay on their web sites. Webmasters are however free to provide links to this recipe page, if they so desire. Permission may be given for the use of  sample recipes for  promotional purposes. Contact Madeleine Philippe with your request.
Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.