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Quick Chicken Chaufa with Wontons
by Giacomo Bocchio
recipe medium Peruvian

Quick Chicken Chaufa with Wontons

Quick Peruvian fried rice with brined chicken breast, day-old rice, and homemade wontons. Features essential chifa techniques: pachic aromatic oil and sal dimsum seasoning blend.

40m Prep
20m Cook
1h Total
4 Servings
peruvian chifa fried rice chicken wonton chaufa quick pachic sal dimsum

Ingredients

  • 500 g chicken breast (brined 20 min, diced)
  • 400 g day-old cooked rice
  • 3 units eggs (scrambled)
  • 3 stalks green onion
  • 2 tbsp soy sauce (sillao)
  • 1 tsp sesame oil
  • 0.5 tsp five-spice powder
  • 20 sheets wonton wrappers
  • 1 tbsp ginger (kion) (brunoise, for pachic)
  • 2 cloves garlic (brunoise, for pachic)

Steps

  1. 1
    Brine chicken 20 min in 10% salt solution. Dry and dice.
  2. 2
    Make pachic: brunoise scallion whites, ginger, garlic in a bowl. Pour hot oil (180-190°C) over them.
  3. 3
    Make sal dimsum: mix sugar + Chinese chicken powder + salt.
  4. 4
    Make wonton filling: mince chicken, mix with scallion, cornstarch, sesame oil. Apply 'son' technique (throw against bowl). Fill and fold wrappers.
  5. 5
    Sauté chicken in pachic oil over high heat for Maillard crust. Remove.
  6. 6
    Stir-fry day-old rice in pachic, add sal dimsum and five-spice. Add scrambled egg and chicken back in. Splash of soy sauce.
  7. 7
    Off heat: add green onion greens and sesame oil. Serve with wontons.

Nutrition (per serving)

520
Calories
32g
Protein
58g
Carbs
16g
Fat
Cultural Context
Chaufa is the Peruvian-Chinese (Chifa) fried rice, born from 19th-century Chinese immigrants to Peru. One of Peru's most beloved everyday dishes.
Video thumbnail
Giacomo Bocchio
CHAUFA DE POLLO RÁPIDO Y FÁCIL CON WANTANES | ELEVA TU JUEGO CULINARIO
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