Chaufa Especial with Shrimp, Chicken and Scallion Oil

Method

1. The day before, cook the rice slightly firmer than usual (about 10% less water), spread it on a tray and chill it uncovered so the surface dries. Cut the chicken into 1.5 cm cubes; peel and devein the shrimp and pat them dry. Toss both with half the salt, the white pepper, the cornstarch and half the Shaoxing wine and leave for 15 minutes: the thin starch coat keeps them juicy. Separate the spring onion green tops from the white parts, slice half the ginger and finely chop the rest with the garlic.

   Add in this stepBoneless chicken thighs 150 gRaw shrimp, peeled and deveined 120 gSalt 1 pinchGround white pepper 1 pinchCornstarch 1 tspShaoxing rice wine ½ tbsp

2. Make the scallion oil: put half the oil, the spring onion green tops (keep a handful for garnish) and the sliced ginger in a small pan over medium-low heat. Cook gently for 5 min, until the greens are dark and crisp, then strain and keep the oil. This roasted-onion oil is the secret to the restaurant flavour.

   Add in this stepVegetable oil 2 tbspSpring onions 1½Fresh ginger 6 g

   medium-low heat

3. Heat the wok on high heat until it smokes, add 1 tablespoon of the scallion oil and sear the chicken and shrimp in 1 batch(es) for 4 min per batch, until the chicken is golden and cooked through and the shrimp are pink and curled. Splash the rest of the Shaoxing wine around the hot edge, toss and tip onto a plate.

   Add in this stepShaoxing rice wine ½ tbsp

   high heat

4. Wipe the wok and put it back on high heat with the rest of the plain oil and the remaining scallion oil. Beat the eggs with the rest of the salt. Fry the spring onion whites, chopped garlic and ginger for 20 seconds, pour in the egg and, while it is still half runny, add the rice at once. Toss hard so the egg coats the grains, working in 1 batch(es) of 4 min each (divide the ingredients between batches), until the rice is hot and jumping in the wok.

   Add in this stepVegetable oil 2 tbspEggs 2Salt 1 pinchSpring onions ¾Garlic cloves 2Fresh ginger 6 gCooked long-grain rice, made the day before and dried in the fridge 400 g

   high heat

5. Bring all the rice back together with the chicken and shrimp. Pour the light soy sauce around the hot edge of the wok, add the dark soy and oyster sauce and toss for 2 min on high heat. Then leave the rice untouched for 15 to 20 seconds so it catches a light, smoky toasted edge, and toss once more.

   Add in this stepLight soy sauce 1½ tbspDark soy sauce 1 tspOyster sauce 1 tbsp

   high heat

6. Turn off the heat and toss in the sesame oil and the reserved spring onion greens. Pack each portion into a bowl, turn it out onto a plate as a neat dome and serve at once.

   Add in this stepToasted sesame oil 1 tspSpring onions ¾