Ingredients

4 skin-on boneless chicken thigh pieces

Sea salt

1 tbsp vegetable oil

Cucumber, radishes, sliced red chilli, to serve (optional)

Marion’s Kitchen Chilli Crisp Oil, to serve (optional)

1½ tbsp vegetable oil (for fried rice)

4 garlic cloves, chopped

1 onion, diced

½ cup diced Chinese sausages (lap cheong)*

2 cups sliced Asian green vegetables (e.g. bok choy, Chinese kale)

1 cup baby spinach

2 eggs, lightly whisked

4 cups cooked rice

2 tbsp light soy sauce

1 spring onion (scallion), finely sliced

Freshly ground black pepper

Instructions

Step 1: Pat chicken pieces dry with a paper towel and cut larger pieces in half if needed. Season generously with sea salt. Heat a heavy-based pan over high heat. Add 1 tablespoon vegetable oil, then place chicken skin side down. Cover with a sheet of baking paper and press evenly with another frying pan on top. Cook for 6 minutes until golden and crispy, then flip and cook for another 2 minutes until cooked through. Set aside, keeping warm.

Step 2: Heat a wok over high heat until smoking. Add 1 tablespoon vegetable oil, then sauté the garlic, onion, and Chinese sausage for 2 minutes until the onion starts to brown. Add the Asian greens and spinach and cook for 2 more minutes.

Step 3: Push everything to one side of the wok. Add the remaining ½ tablespoon oil to the empty side and pour in the whisked eggs. Let the eggs set for 2-3 minutes, then break them up and mix through the vegetables. Add cooked rice and drizzle soy sauce around the sides of the wok to encourage charring. Toss everything well to combine. Remove from heat, season with black pepper, and stir in the sliced spring onion.

Step 4: Slice the chicken and serve alongside the greens fried rice. Garnish with cucumber, radish, sliced red chilli, and a drizzle of chilli crisp oil if desired.

Tips & Variations

Using a heavy pan and pressing the chicken ensures even browning without frying in excess oil.

Substitute Chinese sausage with cooked bacon or omit for a vegetarian option, increasing the amount of greens and adding mushrooms for umami.

Use leftover cold rice for better texture and less clumping in the fried rice.

Add a squeeze of lime or a splash of rice vinegar when serving for a fresh tang.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless skin-on chicken breasts or drumsticks can work, but cooking times may vary. The key is to ensure the skin crisps up and the meat is cooked through.

What can I use if I can’t find Chinese sausage?

Chinese sausage (lap cheong) adds a sweet and savory note, but you can substitute with diced cooked bacon or smoked sausage for a similar flavor profile.