Chicken Chaufa (Peruvian-Chinese Fried Rice)

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Steps

1. 1
   Cook the long-grain rice with only water (no salt, garlic, or oil). Use a ratio of 1 cup rice to 1.25 cups water at sea level. Let the rice cool completely before proceeding — this prevents a mushy, sticky texture.

   Tip: Rice MUST be cold before stir-frying. Hot rice releases starch and becomes sticky like risotto.

   ~20 min
2. 2
   Debone the chicken breast and remove excess fat. Cut into cubes (this is called 'kai ding' cut — kai means chicken, ding means cube).

   Tip: You can use chicken thigh (pierna) instead of breast.

   ~5 min
3. 3
   Velvet the chicken: season the cubes with chicken powder (or salt), add cornstarch (1 tsp per 250g), and mix with a splash of water. Let marinate 15-20 minutes. This technique locks in moisture so the chicken stays juicy during high-heat cooking.

   Tip: This velveting technique works with any protein to improve tenderness and juiciness.

   ~20 min
4. 4
   Cure the wok: heat oil in the wok until it covers the bottom and sides evenly at high temperature. Let the oil cool inside the wok. This prevents food from sticking, especially when cooking starch-coated proteins.

   Tip: Wok (the word) simply means the cooking vessel — it translates to pan or pot.

   ~3 min
5. 5
   Mix the marinated chicken cubes with a little vegetable oil to prevent them from sticking to each other. Stir-fry the chicken in the cured wok until cooked through. Remove and drain.

   ~5 min
6. 6
   In the wok, add a small amount of oil and stir-fry the finely chopped ginger (kion) until fragrant. The traditional chaufa uses only ginger — not garlic.

   Tip: Some versions add garlic, but the classic recipe only uses ginger.

   ~1 min
7. 7
   Add the beaten eggs directly to the wok and SCRAMBLE them — do NOT make an omelet or tortilla. This is a critical technique: chaufa must have scrambled eggs, not omelet pieces cut into cubes. Season with a pinch of salt.

   Tip: Making an omelet and cutting it into cubes is a common home-cooking mistake that Chef Pati strongly warns against.

   ~2 min
8. 8
   Add the cold cooked rice to the scrambled eggs. Stir-fry with a tossing motion — hold the wok with your non-dominant hand and visualize reaching the edge of the wok to flip the contents. Season with salt, a small amount of sugar (2 tsp max for subtle balance), and optionally a touch of soy sauce (sillao). The chaufa should NOT be dark.

   Tip: If the rice seems dry, add a splash of unsalted chicken broth. The sugar should be almost imperceptible — just a subtle sweet balance.

   ~3 min
9. 9
   Add the cooked chicken cubes back to the wok and toss to combine. Taste and adjust seasoning as needed.

   ~1 min
10. 10
    Add the sliced Chinese green onions and stir-fry for 30 seconds to 1 minute until they release their aroma into the dish. Optionally finish with a few drops of sesame oil. Serve immediately.

    Tip: Don't just toss in the green onions and serve — cook them briefly so their aroma infuses the dish. Pair with aji sauce for a more Criollo-Chifa experience.

    ~1 min

Nutrition (per serving)

Giacomo Bocchio

CHAUFA DE POLLO RÁPIDO Y FÁCIL CON WANTANES | ELEVA TU JUEGO CULINARIO

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