Upside-Down Bowl (Bol Déviré)

• 1/2 lb chicken, sliced and cut into 1 in
• 2 cloves garlic, minced
• 1 onion, sliced
• 6 dried shitake mushrooms (soaked in hot water, then sliced)
• 3 T oil
• 6 T Chinese cooking wine
• 5 T soy sauce
• 1 T sugar
• 2 T arrowroot powder
• 4 eggs
• 2 c cooked rice (depends on size of bowl you use)
• salt (optional)

1. 1. Marinate the chicken with 2 T Chinese cooking wine, 2 T soy sauce, 1 T oil and garlic for a few hours/overnight.
2. 2. Heat 1 T oil in a frying pan over high heat. Add 1 T arrowroot to the chicken and cook until golden brown (about 5 minutes). Remove chicken from pan.
3. 3. Add 1 T more oil in same frying pan. Add the shitake mushrooms and cook for 1 minute. Then add onion.
4. 4. Reduce heat to moderate. Add the remaining wine, soy sauce, arrowroot powder and sugar. Cook until the sauce thickens. Add the chicken and turn off the heat.
5. 5. Fry 4 eggs. Then, set each egg at the bottom of each bowl. Put a quarter of the chicken mixture in each bowl. Add rice to the brim of the bowl. Put a plate on top of the bowl, invert it so the bowl is now on top and serve immediately.

chicken, garlic, onion, shitake mushrooms, t oil, t chinese cooking wine, t, t, t, eggs, rice, salt

Taken from www.epicurious.com/recipes/member/views/upside-down-bowl-bol-devire-51651201 (may not work)