Bol renversé – egg, chicken and pak choi rice bowl
This bol renversé recipe by Selina Periampillai sees layers of chicken, vegetables and rice packed into a bowl to form a dome, which is then topped with a perfectly oozing fried egg. The Island Kitchen by Selina Periampillai (Bloomsbury, £26.00) is out now. Photography by Yuki Sugiura, 2019.
The Creole bol renversé translates (unsurprisingly) as ‘upside-down bowl’. It’s a theatrical Sino-Mauritian dish that is found on Chinese restaurant menus and in cafés dotted across the island.
The surprise is in the unveiling of the perfect dome of rice, topped with chicken and vegetables in a soy and oyster sauce. It is then crowned with a fried egg, which I take great pleasure in piercing so the golden yolk trickles down the sides.
Ingredients
Metric
Imperial
- 250g of basmati rice
- 2 tbsp of vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 knob of fresh ginger, 2.5cm in length, peeled and finely chopped
- 1 carrot, cut into thin matchsticks
- 125g of shiitake mushrooms, sliced
- 130g of baby corn, chopped
- 300g of chicken breast, cut into strips and halved
- 200g of pak choi, trimmed, stalks cut diagonally into thin slices and leaves torn
- 2 tbsp of light soy sauce
- 1 tbsp of oyster sauce
- 1 tsp fish sauce
- 1 tsp cornflour, mixed with 150ml water
- 1 tbsp of olive oil
- 4 eggs
- 3 tbsp of chives, finely chopped
Method
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