• sandrabrandalise

BOL RENVERSE (magic bowl)

COOKBOOK: Internet Recipe

After being absent for a number of months due to some very sad news of the death our best friend and many other things that have followed, I decide to take a short break from the kitchen.

Im now back in full force!

I have a wonderful youtube friend who had requested that I make this traditional Mauritius dish. I had made it some month’s ago but unfortunately I never got to post it.

The surprise of unveiling the perfect dome of rice topped with chicken and vegetables in a soy and oyster sauce and then crowned with a fried egg, this is just the best!



Serves 4

250g basmati rice

2 tablespoon oil

1 onion, chopped

2 garlic cloves, finely chopped

5cm piece of ginger, peeled and chopped

1 large carrot , cut into matchsticks

150g mushrooms, sliced

130g corn kernels

350g chicken breast, cut into strips

200g chinese greens, split greens & white stalks. Slice stalk into matsticks.

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon fish sauce

1 teaspoon cornflower

150ml water

oil for frying eggs

4 eggs

3 tablespoons chopped chives

Heat oil in a wok. Add onion and ginger and stir fry for a min or two. Add carrots. Add white stalk from chinese greens and stir fry for another minute.

Add chicken and stir fry until it is cooked through. Add mushrooms and mix well. Add chinese green leaves (chopped into large pieces) and mix well.

Add soy sauce, oyster sauce and fish sauce. Mix well.

Add the cornflour and water in a bowl, mix until mixture is smooth. Add the cornflour mixture in the stir fry and mix well. The cornflour will slightly thicken the juices in the wok. Set aside.

In the meantime, boil the rice and cook as per instructions on the package. Add some salt when cooked (optional). Drain and set aside.

Working fast, set out medium sized bowls (preferably deeper rather than wider bowls). Add to the base of the bowl 2 large tablespoons of stir fry chicken mixture. Cover the mixture with rice and press down so its compact int he bowl.

Take a small dinner plate and place it over the bowl and carefully flip it over holding tightly onto the plate. Carefully remove the bowl and you will find it has held that amazing dome shape exposing the stir fry mixture over the rice.

Fry your eggs, sprinkle a little salt. Fry until the white is set, leaving the yolk yellow and creamy. Carefully place the fried egg over the dome. It's now ready to be served.

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