250 gm chicken thigh fillets
1 / 2 cup water + 1 bouillon chicken
1 egg, lightly beaten
3 green shallots
1 cup bamboo shoots or bean sprouts
1 red pepper, chopped
1 / 2 cup boiled green peas
1 / 2 teaspoon crushed garlic
1 teaspoon fresh grated ginger
3 cups cooked rice
3 tablespoons soy sauce
1 tablespoon oil
Black pepper + allspice
Combine fillet, water and bouillon in pan.
Bring to the boil an simmer, covered until chicken fillets are tender.
Drain and cut into thin strips. Heat oil in a large wok or pan.
Add egg. Cook until set. Turn egg and cook on other side until lightly browned.
Remove from an and cut into thin strips.
Add garlic, ginger, shallots, pepper, shoots or sprouts and peas to pan.
Stir fry for a couple of minutes.
Stir in chicken strips, egg strips, sauce and rice.
Stir fry until heated through.
Serve with a green salad
