Components: 4 baby carrots, peeled & diced,500 g minced chicken, A lot Asian choy sum, finely chopped, Cooking oil, 1/2 tablespoon cornflour,4 eggs,4 cloves of garlic, minced, About 2 tsps ground white pepper,1 tablespoon light soy sauce (tamari) additional to taste, A number of drops of sesame oil,2 French shallots, very finely sliced,1 tablespoon Indonesian sweet soy sauce (Kecap Manis) additional to taste,2 star anise,1 3/4 cups water 1/4 cup to be mixed with cornflour
Instructions: In a large stir fry pan, include a tablespoon of cooking oil. When the oil is hot, add the French shallots. Prepare over low-medium heat until the shallots become golden brown and crispy. Transfer to a plate and set aside., With the oil that is left on the pan, include diced carrots with a pinch of salt. Cook until tender and reserve on a plate and keep warm., Include chopped choy amount and a pinch of salt to the very same pan. Prepare up until it is wilted but still retained a light crisp. Set aside on a plate and keep warm., In the very same pan, add a little oil if needed, saute garlic and star anise until the garlic is aromatic., Include minced chicken, white pepper and sesame oil. Brown until 70% cooked., Include 1 tablespoon each of light soy sauce and Indonesian sweet soy sauce to the chicken. Toss to mix the sauce with the chicken. Continue cooking up until the chicken is fully cooked., Include 1 3/4 cups of water and fast braised the chicken for 10 minutes. In the meantime, combine 1/4 water with cornflour until well combined., Add the cornflour mixture to the chicken and cook over high heat till the sauce is a little thickens. Look for taste. Add more soy sauce/Indonesian sweet soy sauce to taste. Cover with a cover and keep warm., Make the bright side up eggs., To serve, add rice to a bowl. Nicely set up the choy amount, carrot and chicken. Sprinkle the fried shallots on the chicken and top with a bright side up egg.