Vault 21's chicken garlic rice

Vault 21's chicken garlic rice
Vault 21's chicken garlic rice
Vault 21's chicken garlic rice.

Serves 1


180g-250g cooked jasmine rice, cold

10g butter

1 tsp sugar

10g garlic


150g diced chicken thigh

5g garlic powder

5g onion powder

5ml soy sauce

5ml Chinese cooking wine

white pepper

potato starch

oil for deep frying

To garnish

crispy shallots, chill and herbs


To make the chicken marinade, add garlic powder, onion powder, soy sauce, Chinese cooking wine and white pepper to a bowl and mix. Add chicken and leave to marinate overnight.

Dust chicken in potato starch and deep fry until cooked.

Heat wok or large pan, add a little oil and wait until hot.

Add garlic, keeping a careful watch so it doesn't burn, and rice. Then add butter and sugar and toss.

Add cooked chicken and mix.

Add crispy shallots, chill and herbs to garnish, if desired.


You can also use other proteins in this dish, such as pork, beef or a firm fish or tofu.

If you burn the garlic, start over or it will make the dish bitter.

Try adding a bit of chilli for a bit of zing.

You can use packet cooked rice if pushed for time.

Recipe requested by Anne Hudson Ramage, of Dunedin. Recipe provided by Vault 21, Dunedin.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email, including your name, address and a daytime telephone number, and we will request it.

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