Cooking Instructions

• Combine the chicken and marinade ingredients.
• In a separate bowl, combine the hot water, sugar, light soy sauce, dark soy sauce, salt, and white pepper. Set aside.
• Take your cooked rice and fluff it with a fork or with your hands. If using cold leftover rice, break up clumps as best as possible.
• Heat the wok over medium high heat and add 1 tablespoon of oil. Scramble the eggs until just done, remove, and set aside.
• Heat the wok until just smoking, add another tablespoon of oil, and sear the marinated chicken in one layer for 20 seconds. Stir-fry until about 80% done and remove.
• Add the final tablespoon of oil to the wok, sauté the onions until translucent, add the rice, flatten out, and stir-fry until warmed up, about 5 minutes.
• Once warmed, add the sauce mixture and mix until the rice is evenly coated. Break up remaining clumps.
• Add the cooked chicken with any juices, stir-fry for 1 minute, then add the eggs, bean sprouts, and scallions. Stir-fry for another 30 seconds.
• Gather the rice in the middle of the wok, let the sides heat up for about 20 seconds, spread the shaoxing wine around the perimeter, and stir-fry for another 20 seconds.
• Serve hot.