Chicken soy with fried egg rice and spicy apple sauce
Ingredients for two:
- 2 chicken thighs
- 1 tablespoon flour
- soy sauce
- Sweet Chili Sauce
- 1 bunch green onions
- 250 gm jasmine rice
- 2 eggs
- 1 apple
- frying oil
- Salt, freshly ground pepper from the grinder
- 1 clove coarsely minced garlic
- 1 onion, roughly diced
- 1 bunch fresh coriander leaves
- 1 tablespoon finely chopped chives
Cook rice in salted water according to package directions and drain.
Remove the meat from the chicken thighs, cut into small pieces, and season with salt and pepper. Mix the flour with 2 tbsp soy sauce and 1 tbsp sweet pepper sauce and marinate the meat pieces in it for about an hour. Fry the chicken pieces in a frying pan in hot oil until golden brown on all sides. Take it out and keep warm.
Fry the rice in the same pan, then push it slightly to the edge. Crack an egg into the skillet, stir, and season with salt, pepper, and a little soy sauce. Then toss or mix the eggs and rice well. Cut 2 green onions into thin rolls and add them at the end.
Cut 1/4 apple into cubes. In a saucepan, bring 3 tablespoons of soy sauce and 1 tablespoon of sweet pepper sauce to a boil. Add apple pieces and stir well.
Robin uses the freed chicken bones for a proper soup. To do this, boil the bones with some green onions and garlic – depending on the amount of bones – with 0.5-1 liters of water for about an hour. Add a little soy sauce, salt and pepper. Pour the soup through a sieve. Beat an egg and carefully pour the soup.
We put the rice in the dishes, put the chicken pieces on top, and finally pour the sauce.