Chicken And Bacon Fried Rice

Cooking Instructions

1. Briskly whisk the marinade ingredients through the cornstarch until thick. Add the chicken and toss well. Seal and refrigerate for several hours or overnight. Let come to room temperature; re-toss before cooking.

2. Combine the Aromatics in a small dish; seal until ready to use.

3. Combine all of the Sauce ingredients through the vinegar in a small bowl. Stir to blend, leaving the spoon in the bowl.

4. In a Saucepan filled with rapidly boiling water, blanch the carrots for 15 seconds. Scoop into ice water to chill; drain. Blanch the peas until tender-crisp, 15 to 30 seconds, or the corn for 5 seconds. Plunge into ice water; drain.

5. About 15 to 20 minutes before serving, bring a small pot of water to a steaming near simmer. Add the chicken, stir gently to separate the cubes, and cook until the outside turns 95 percent white, less than 1 minute. Drain promptly; set aside. The chicken will be pinkish in the center.

6. Heat a wok or large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add the bacon and reduce the heat to moderate. Toss the bacon until it turns golden and renders most of its fat, 1-1/2 to 2 minutes. Remove the crisped bacon to a dish, leaving the fat in the pan.

7. Return the pan to moderately high heat. Add 2 teaspoons of the corn oil and swirl to glaze the pan. Add the Aromatics and stir gently until fully fragrant, 10 to 15 seconds, adjusting the heat so they foam gently without browning. Add the scallions and toss for 1 minute. Add the carrot and toss to mix. Add the bacon and rice, and toss until the rice is very hot to the touch, 2 to 3 minutes. Adjust the heat to maintain a gentle sizzle and drizzle a bit more oil down the side of the pan, if needed to prevent sticking.

8. Whisk the chives with the beaten eggs and add them in a thin stream over the rice; toss to blend. Stir the Sauce and add it to the pan. Toss until the rice has absorbed almost all of the liquid, adjusting the heat so that it does not scorch.

9. Add the peas or corn and chicken, and toss until the chicken is cooked through, 20 to 30 seconds. Season to taste with kosher salt and pepper

10. Serve in heated bowls of contrasting color.

Wine Pairing(s)

Huber 'Obere Steigen' Gruner Veltliner

Loimer 'Lois' Gruner Veltliner

Loimer 'Lois' Gruner Veltliner

Knoll 'Smaragd' Gruner Veltliner