Dinner
Arroz Chaufa with Hogao and Honey Plantain
A Colombian-Chinese chifa family classic, Chinese-style wok-fried rice cooked with hogao — the Colombian slow-cooked tomato and spring onion sauce — and finished with caramelised honey plantain so the Cantonese wok technique and the Colombian sofrito tradition and the West African plantain sweetness are all structurally present in one extraordinary rice dish.
$3
20 minsPrep
35 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
560Calories
28gProtein
18gFat
78gCarbs
16gSugar
5gFiber
720mgSodium
248mgChol
0gSat Fat
Goes well with
Peruvian Lager
local
Chicha Morada
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Dice 3 tomatoes finely. Slice 6 spring onions and 2 more thinly. Grate 3 garlic cloves. Slice 1 cucumber thinly. Cut 400g chicken thighs into 2cm pieces. Slice 2 plantains diagonally. Have 800g cold cooked rice ready.
2
Saute
Heat 2 tbsp oil in a pan over medium. Add 6 spring onions, cook 2 minutes. Add garlic and tomatoes, cook 12–15 minutes stirring regularly until jammy. Stir in 1 tsp cumin and 0.5 tsp salt. Set aside.
3
Fry 1
Heat 1.5 tbsp oil over medium-high. Fry plantain slices 2–3 minutes per side until golden. Drizzle 1.5 tbsp honey over, toss 1 minute to caramelize. Remove and set aside. While plantain cooks, toss cucumber with 2 tbsp vinegar, 1 tsp sesame oil, pinch salt, and 2 spring onions.
4
Fry 2
Heat a wok over highest heat until smoking. Add 2 tbsp oil. Stir-fry chicken 4–5 minutes until golden and cooked through. Remove and set aside.
5
Fry 3
Add 1 tbsp oil to wok. Add cold rice in a single layer, press flat, cook 2 minutes without moving until bottom crisps. Toss vigorously. Push to sides. Crack 4 eggs into centre, scramble 30 seconds, toss through rice. Return chicken. Add hogao, 3 tbsp soy sauce, 2 tsp sesame oil, 0.5 tsp white pepper. Toss over high heat 2–3 minutes until combined and fragrant.
6
Plate
Transfer rice to a large serving platter. Arrange caramelized plantain over the top. Serve cucumber salad alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g cooked long-grain white rice
- 200g200g boneless skinless chicken thighs
- 3 1/4 tbsp3 1/4 tbsp neutral oil
- 22 large eggs
- 3/4 tsp3/4 tsp fine sea salt
- 2 tbsp2 tbsp soy sauce
- 1 1/2 tsp1 1/2 tsp sesame oil
- 1/4 tsp1/4 tsp white pepper
- 22 medium tomatoes
- 44 spring onions
- 2 cloves2 cloves garlic
- 1/2 tsp1/2 tsp ground cumin
- 11 medium ripe plantain
- 3/4 tbsp3/4 tbsp honey
- 11 large cucumber
- 1 tbsp1 tbsp rice vinegar
