Arroz Chaufa

Ingredients

• 180 g Jasmine Rice
• 300 g Chicken Thigh
• 2 pcs Egg
• 4 pcs Scallion
• 3 pcs Garlic
• 15 g Ginger
• 1 tbsp Aji Amarillo Paste
• 2.3333333333333335 tbsp Soy Sauce
• 1 tsp Sesame Oil
• 2 tbsp Vegetable Oil
• 0.75 tsp Black Pepper
• 2 tsp Kosher Salt
• 10 g Cilantro
• 1 pcs Lime

Method

1. Rinse {jasmine_rice} until the water runs mostly clear, then cook in a saucepan with {kosher_salt} until tender and the grains are separate. Spread the rice on a tray to steam off and cool so it fries dry instead of clumping.
2. Thinly slice {scallion}, separating the pale and green parts, then mince {garlic} and {ginger}. Pat {chicken_thigh} very dry so it sears instead of steaming, then season with {kosher_salt} and {black_pepper}.
3. Heat a wok over medium-high heat until lightly smoking, add {vegetable_oil}, then pour in {egg} with a pinch of {kosher_salt}. Scramble just until softly set into tender ribbons, then remove so they stay delicate.
4. Return the wok to high heat with {vegetable_oil}. Add the prepared {chicken_thigh} in a single layer and sear without crowding until deeply browned and just cooked through, turning once and letting the edges caramelize for wok hei.
5. Keep the wok over high heat, add the pale {scallion}, {garlic}, and {ginger}, then stir-fry briefly until fragrant. Add {aji_amarillo_paste} and bloom it in the oil until it darkens slightly and smells fruity.
6. Add the cooled {jasmine_rice} to the wok and stir-fry over high heat, pressing out any clumps so every grain gets coated. Season with {soy_sauce}, a little more {kosher_salt}, and {black_pepper}, tossing until the rice is hot, lightly smoky, and evenly bronzed.
7. Fold the {egg} back into the rice with the green {scallion}, then drizzle in {sesame_oil}. Toss just until glossy, taste and adjust with {soy_sauce} if needed, then finish with {cilantro} and a squeeze of {lime} for brightness.