Bagoong Rice with Gingered Chicken

It's been a while since I shared a recipe here and I miss posting stuff on my Eats Time! category, so from here on I promise to post more food entries in the coming weeks. For now, let me share with you one of my favorite dishes - a regular on my monthly menu, Bagoong Rice. This dish is actually inspired from a famous Thai rice dish, but our local shrimp paste certainly brings out the real Filipino taste in it.

As I have confessed last time, I'm not the type of cook who's into exact measurements (the quantities here are purely my approximations), so feel free to make adjustments on the recipe according to how it would suit your taste.

(for the Bagoong Rice)
2 big bowls of cooked rice
2 tbsp of vegetable oil
3 cloves of garlic
2 tbsp of spicy shrimp paste (Barrio Fiesta spicy ginisang bagoong), already sauted/not the fresh one
pepper to taste

Side Dishes:
-- Gingered Chicken
2 pcs of skinless and boneless breast chicken, thinly sliced
2 cloves garlic, finely chopped
ginger, thin slices (about 7-10 pcs)
1 stalk of onion leaves, chopped 2 inches long
3 tbsp oyster sauce
1 tsp light soy sauce
1/4 tsp black pepper

-- Egg, 2 scrambled eggs, cut into thin pieces
-- Ripe Mango, sliced (you can use fresh or canned)
-- Cucumber, thinly sliced (optional)

1) Bagoong Rice
In a wok or pan, saute the garlic in oil until light brown, add the shrimp paste and mix well. Put the cooked rice and continue to mix. Season with pepper.
2) Gingered Chicken
In a wok, saute the ginger in high heat and add garlic, keep sauteing until the garlic turns to light brown. Add the onion leaves and saute for 30 secs, add chicken and saute for 2 minutes. Put the oyster sauce, light soy and pepper and saute until chicken is tender and ready. (Tip: the trick in bringing out the flavor in any sauteed dish is to cook in high heat, but be careful not to burn it!)    

Serve this dish with sliced ripe mango, some sliced cucumber and eggs on the side.  Enjoy!   

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