Chicken thigh meat 3 pieces (minced)
Onions 3 large
Vegetable oil a small amount
White wine 200 ml
Rice 3 loosely filled bowls
Green lettuce (or a lettuce of your choice)
Grated cheese a small amount
Cherry tomatoes moderate amount
Italian dressing a small amount
Ginger a dash
Salt 2 tablespoons
Lemon 1 wedge
Sugar 5 tbsp
Honey 2 tablespoons
Chicken broth cubes a small amount
Ketchup 3 tablespoons
Oyster sauce 2 tablespoons
- Pour enough vegetable oil into a frying pan and sautee finely chopped onions until they caramelize.
- Add minced chicken to the pan to stir fry and a dash of ginger. Later, add the sauce mixture included in (1) to the stir fry. Finish by pouring the white wine into the mixture, cooking over low heat.
- Plate rice on a large plate, sprinkle some grated cheese and serve the stewed chicken over the rice. Place a few cherry tomatoes and lettuce on top, drizzle a small amount of Italian dressing and garnish with a lemon wedge.