Mauritian Magic Bowl
This Week 38 recommendation brings island-style theatrical flair to your kitchen with the Mauritian Bol Renversé. It is an exciting, all-in-one meal that surprises your guests with its unique upside-down presentation and deep umami flavors.
Ingredients
- Basmati rice300 g
- Chicken breast, thinly sliced400 g
- Eggs4 units
- Bok choy, roughly chopped2 units
- Carrot, julienned1 units
- Oyster sauce3 tbsp
- Soy sauce1 tbsp
- Cornstarch1 tsp
- Garlic, minced2 cloves
- Fresh ginger, grated1 tsp
Instructions
Boil the basmati rice in salted water until tender, then drain and set aside to keep warm.
In a hot wok, sauté the garlic and ginger. Add chicken slices and stir-fry until browned. Toss in the carrots and bok choy, then pour in the oyster sauce and soy sauce mixed with cornstarch and a splash of water. Simmer until the sauce thickens and glazes the ingredients.
In a separate non-stick pan, fry the eggs sunny-side up. Ensure the whites are set but the yolks remain beautifully runny.
Take four deep, round serving bowls. Place one fried egg at the bottom of each bowl with the yolk facing down. Add a generous layer of the chicken stir-fry on top of the egg, then fill the rest of the bowl with cooked rice, pressing it down firmly with a spoon.
Place a dinner plate upside down over the top of the bowl. Carefully and quickly flip both over together. Slowly lift the bowl to reveal the perfect tower. Garnish with sliced spring onions and serve immediately.
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