Bol Renversé (Upside-Down Bowl) by @hervecuisine

40 min

4 servings

🍚

400 g

Cooked rice

🍗

2

Chicken breast

🧄

2 cloves

Garlic

🫚

Fresh ginger

🥢

3 tbsp

Soy sauce

🫗

1 tbsp

Sesame oil

🥚

4

Eggs

🥕

800 g

Mixed vegetables

🐚

Oyster sauce

🌽

1 tbsp

Cornstarch

🧅

Spring onion

  1. Slice
    • Chicken breast

    Slice the chicken breasts into thin strips.

  2. Marinate
    • Chicken breast
    • Garlic
    • Fresh ginger

    Marinate the chicken with the garlic, fresh ginger, soy sauce and sesame oil.

  3. Rest
    • Chicken breast

    Rest the marinated chicken in the fridge for about thirty minutes.

  4. Slice
    • Mixed vegetables
    • Spring onion

    Finely slice the carrots, spring onions and leafy greens (Swiss chard, Chinese cabbage or pak choi).

  5. Sauté
    • Mixed vegetables
    • Sesame oil
    • Spring onion

    Sauté the sliced vegetables with a little sesame oil.

  6. Add
    • Mixed vegetables
    • Soy sauce
    • Spring onion

    Add a little water and soy sauce to the vegetables.

  7. Add
    • Oyster sauce
    • Mixed vegetables
    • Spring onion

    Add the oyster sauce to flavor the vegetables.

  8. Stir
    • Cornstarch
    • Mixed vegetables
    • Spring onion

    Dilute the cornstarch in a little water and stir it into the vegetables for shine.

  9. Sear
    • Chicken breast

    Sear the chicken for about ten minutes.

  10. Mix
    • Chicken breast
    • Mixed vegetables
    • Spring onion

    Mix the chicken with the vegetables.

  11. Fill
    • Chicken breast
    • Mixed vegetables
    • Cooked rice

    Fill a bowl with the chicken and vegetable mixture, then top with the rice.

  12. Step

    Pack down the mixture in the bowl with the back of a spoon or a finger.

  13. Flip

    Flip the bowl over onto a plate.

  14. Fry
    • Eggs

    Fry the eggs and place one on top of each dome.

Bol Renversé (Upside-Down Bowl) by @hervecuisine

40 min

4 servings

🍚

400 g

Cooked rice

🍗

2

Chicken breast

🧄

2 cloves

Garlic

🫚

Fresh ginger

🥢

3 tbsp

Soy sauce

🫗

1 tbsp

Sesame oil

🥚

4

Eggs

🥕

800 g

Mixed vegetables

🐚

Oyster sauce

🌽

1 tbsp

Cornstarch

🧅

Spring onion

Preparation Steps

  1. Step 1/14

    Slice the chicken breasts into thin strips.

    🍗Chicken breast
    🔪Knife
    🪵Cutting board

  2. Step 2/14

    Marinate the chicken with the garlic, fresh ginger, soy sauce and sesame oil.

    🍗Chicken breast
    🧄Garlic
    🫚Fresh ginger
    🥢Soy sauce
    🫗Sesame oil
    🥣Bowl

  3. Step 3/14

    Rest the marinated chicken in the fridge for about thirty minutes.

    🍗Chicken breast

  4. Step 4/14

    Finely slice the carrots, spring onions and leafy greens (Swiss chard, Chinese cabbage or pak choi).

    🥕Mixed vegetables
    🧅Spring onion
    🔪Knife
    🪵Cutting board

  5. Step 5/14

    Sauté the sliced vegetables with a little sesame oil.

    🥕Mixed vegetables
    🫗Sesame oil

  6. Step 6/14

    Add a little water and soy sauce to the vegetables.

    🥕Mixed vegetables
    🥢Soy sauce

  7. Step 7/14

    Add the oyster sauce to flavor the vegetables.

    🐚Oyster sauce

  8. Step 8/14

    Dilute the cornstarch in a little water and stir it into the vegetables for shine.

    🌽Cornstarch
    🥄Spoon

  9. Step 9/14

    Sear the chicken for about ten minutes.

    🍗Chicken breast

  10. Step 10/14

    Mix the chicken with the vegetables.

    🍗Chicken breast
    🥕Mixed vegetables
    🥄Spoon

  11. Step 11/14

    Fill a bowl with the chicken and vegetable mixture, then top with the rice.

    🍗Chicken breast
    🥕Mixed vegetables
    🍚Cooked rice
    🥣Bowl

  12. Step 12/14

    Pack down the mixture in the bowl with the back of a spoon or a finger.

    🥣Bowl
    🥄Spoon

  13. Step 13/14

    Flip the bowl over onto a plate.

    🥣Bowl
    🍽️Plate

  14. Step 14/14

    Fry the eggs and place one on top of each dome.

    🥚Eggs
    🍽️Plate

Composition

Ingredients

Types

Grains, Meat, Poultry, Vegetables, Spices, Condiments, Oils, Eggs, Seafood, Starches

Ingredients

Cooked rice, Chicken breast, Garlic, Fresh ginger, Soy sauce, Sesame oil, Eggs, Mixed vegetables, Oyster sauce, Cornstarch, Spring onion

Notes

Chicken breast (sliced into thin strips, marinated), Garlic (for the chicken marinade), Fresh ginger (a piece, for the chicken marinade, amount not given), Soy sauce (for the chicken marinade), Sesame oil (for the chicken marinade, a little, for sautéing the vegetables), Eggs (fried), Mixed vegetables (choice of carrot, Chinese cabbage/pak choi, spinach, broccoli, asparagus, sliced thin), Oyster sauce (for the vegetables, amount not given), Cornstarch (diluted in a little water, added at the end of cooking the vegetables for shine), Spring onion (mentioned in the transcript as part of the vegetable mix, amount not given)

Allergens

Gluten, Soy, Sesame, Eggs, Crustaceans, Molluscs

Dietetics

Dietary regimen

Dairy-Free, Nut-Free, High-Protein, Sugar-Free

Calories

520 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 55g, Fat: 18g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 980mg, Iron: 2.5mg, Potassium: 550mg, Calcium: 80mg

Vitamins

Vitamin A: 350µg, Vitamin C: 20mg, Vitamin K: 60µg, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Knife, Cutting board, Bowl, Spoon, Plate

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Family Meal

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

Reunionese, Creole

Geographic

Mauritius, La Réunion

Various

Aspect

Texture

Tender, Saucy, Glossy, Fluffy Rice

Flavors

Savory, Umami, Garlicky, Gingery, Soy-seasoned

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store in an airtight container,reheat thoroughly before serving), raw marinated chicken : up to 24 hours (keep covered in the fridge before cooking)