Owambe Party Fried Rice with Homemade Stock, Liver and Prawns

Method

1. Put the chicken, water, some of the onion (roughly chopped), half the crushed garlic, the sliced ginger, bay leaves, half the thyme and part of the curry powder, stock cube and salt in a 20 cm pot and bring to the boil on high heat. Skim off the foam, turn down to medium-low heat and simmer for 25 min. It's cooked when the thickest part runs clear when pierced.

   Add in this stepBone-in chicken thighs 500 gWater 800 mlOnion 48 gGarlic cloves 1½Fresh ginger 15 gBay leaves 1Dried thyme ¾ tspCurry powder 1 tspChicken stock cube 0.9Salt ½ tsp

   high heat→medium-low heat

2. Lift out the chicken and pat it dry. Poach the livers in the remaining stock on medium heat for 5 min, until no longer pink inside, then lift out and cut into 1 cm pieces. Strain the stock and measure out 320 ml for the rice; keep the rest for soup.

   Add in this stepChicken livers, trimmed 100 g

   medium heat

3. Wash the rice in cold water 3–4 times and drain. In a 18 cm pot, bring the measured stock, part of the curry powder and thyme and the rest of the stock cube to the boil on high heat, add the rice, cover and cook on low heat for 13 min. When the liquid is absorbed and the grains are still slightly firm in the centre, spread on a tray to cool.

   Add in this stepLong-grain rice (parboiled is ideal) 180 gCurry powder ¾ tspDried thyme 0.4 tspChicken stock cube 0.6

   high heat→low heat

4. Heat some of the oil in a 24 cm frying pan on medium-high heat and fry the chicken for 6 min, turning, until the skin is golden and crisp. It's already cooked, so you are only adding colour. Drain and keep warm.

   Add in this stepVegetable oil 2 tbsp

   medium-high heat

5. Heat a 30 cm wok on high heat until smoking, add some of the oil and stir-fry the prawns for 1 minute until pink; lift out. Add the rest of the onion (1 cm dice), the rest of the garlic (minced), the chopped scotch bonnet, carrot and green beans and stir-fry for 4 min. Add the sweetcorn, peas, red pepper, liver and the rest of the curry powder and thyme and fry for 2 min more, then tip into a bowl.

   Add in this stepVegetable oil 1½ tbspPeeled prawns, deveined 120 gOnion 72 gGarlic cloves 1½Scotch bonnet chilli ½Carrot 80 gGreen beans 60 gSweetcorn 60 gGreen peas (frozen) 60 gRed bell pepper ½Curry powder ¾ tspDried thyme 0.4 tsp

   high heat

6. Without washing the wok, heat it again on high heat, add the remaining oil and the butter, then the rice. Use the 30 cm wok; if it shows ×2, work in two batches. Spread the rice out, leave it for 30 seconds, toss, and repeat for 3 min: the grains toast lightly and pick up a smoky flavour. Season with the rest of the salt and the white pepper.

   Add in this stepVegetable oil 1½ tbspButter 20 gSalt ¼ tspWhite pepper ¼ tsp

   high heat

7. Return the vegetables, liver and prawns, add the spring onions and toss on medium-high heat for 1 min. Pile the rice high and top with the fried chicken. Fried plantain and coleslaw on the side make it a true party plate.

   Add in this stepSpring onions 2

   medium-high heat