African Fried Rice with chicken and liver

By Precious Kitchen · 90 min

Ingredients

Instructions

1. Put 6 cups of water in a pot on high heat and bring to a boil. Add 1 teaspoon salt, 1 teaspoon chicken bouillon powder, 1 teaspoon curry powder and the bay leaf. Rinse the rice about 3 times to remove starch, add it to the pot, lower heat to medium, cover and cook until done. Fluff and spread the rice out to cool.
2. Simmer the liver on medium heat with 1/2 cup water, 1/4 teaspoon salt, 2 tablespoons chopped onion, 1/8 teaspoon thyme and 1/8 teaspoon white pepper, covered, until tender. Add a little more liquid if it dries out first. Remove the liver, let it cool, then dice it.
3. Pound or blend the garlic and ginger into a paste, adding a little water if blending.
4. Toss the chicken with 1 teaspoon of the garlic-ginger paste, 1/4 teaspoon salt, 1/8 teaspoon thyme and 1/8 teaspoon white pepper. Season the diced liver with 1/2 teaspoon of the paste, 1/8 teaspoon salt and 1/8 teaspoon white pepper.
5. Heat a wok on high and add 1 tablespoon oil. Spread the chicken in one layer and cook 2 minutes, stir, then cook 4-5 more minutes until fully cooked and browned. Remove. Add 1 more tablespoon oil if needed, heat 1-2 minutes, then fry the liver until browned but not burnt. Remove.
6. Add the remaining oil to the wok and cook the remaining chopped onion until translucent. Add the garlic-ginger paste and cook about 2 minutes.
7. Stir in the carrots for 1 minute, then the green beans, bell pepper, corn, peas and green onions, 30 seconds each.
8. Add the remaining curry powder, thyme and chicken bouillon powder and stir well. Add the rice in 4 batches, mixing carefully after each. Return the chicken and liver, add the remaining 1/4 teaspoon white pepper, mix well, then turn off the heat and serve.

Summarized from Precious Kitchen's video. Watch it for the details.

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