Ingredients
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2 Chicken Breasts
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4 Tbsp Oil
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3 Large eggs
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1/3 cup Hoisin Sauce
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1/4 cup Honey
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1/4 cup Soy Sauce
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3 Tbsp Shaoxing Chinese Cooking Wineor dry sherry
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1 tsp Chinese Five-Spice Powder
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1 cup Peasthawed, optional
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4 Spring Onionsor green onions
Directions
Steps
1
Done
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Make the RiceTip: if using an Instant Pot, most recipes call for a 1:1 ratio of water and rice, as well as butter. In my opinion, the rice comes out too dry, and I don’t like butter in rice. What I suggest: First, rinse the 2 cups of rice in a strainer, then add it to the pot. Add 3 cups of water and a pinch of salt. Follow the directions on your Instant Pot for rice. |
2
Done
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Cook the ChickenWhile the rice is cooking, pat the chicken breasts dry and rub with a bit of salt. Heat 2 Tbsp oil in a wok or frying pan on medium-high heat. Add the chicken and cook for 4-5 minutes on each side. |
3
Done
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Make the Char Sui SauceWhile the chicken is cooking, combine the hoisin sauce, soy sauce, Shaoxing (or sherry), and Chinese 5-spice powder in a bowl and whisk well. |
4
Done
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Scramble the EggsRemove the chicken from the pan and set aside. Add 2 Tbsp of oil to the pan. Add eggs and a pinch of salt and cook, stirring until lightly scrambled. |
5
Done
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Add the RiceAdd another 1 Tbsp oil to the pan and the rice. Stir for 2 minutes. |
6
Done
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Add the RestCut the chicken breasts and add to the pan. (Tip: I use poultry scissors and cut the chicken directly over the pan). While it is simmering, slice the spring or green onions. Add them to the pan and serve. Tip: find out what the difference between spring onions and green onions here. |