Serves 6

2 boneless skinless chicken breasts, cut into 1/2-inch pieces
2 garlic cloves crushed plus 5 garlic cloves, finely chopped
3 teaspoons oyster sauce, divided
2 teaspoons dark soy sauce, divided
1 tablespoon plus 1 teaspoon rice vinegar, divided
Freshly ground black pepper
4 tablespoons olive oil, divided
1 cup sliced carrot
1 Chinese sausage, sliced
4 large dried shiitake mushroom caps soaked in 1 cup hot water for 45 minutes, lifted out and squeezed, saving the liquid and sliced
1 red bell pepper, chopped
2 bok choy, chopped -keeping the white part and green parts separate
4 scallions, white part cut into ½ inch lengths and the green part, finely chopped
2 teaspoons cornstarch
1 teaspoon sesame oil
6 large eggs
kosher salt
4 cups cooked white basmati rice, heated
Chopped cilantro for garnish

Marinate the chicken: In a medium bowl combine the chicken, crushed garlic, 1 teaspoon of the oyster sauce, 1 teaspoon of the dark soy sauce, 1 teaspoon of the rice vinegar and a pinch of black pepper and toss well. Let marinate for 15 – 20  minutes while you prep the rest of the ingredients.

When the chicken has been marinated for at least 15 minutes heat 1 tablespoon of the olive oil in a large skillet over medium heat, Add the chicken and cook, stirring until the chicken is golden and cooked through. Transfer the chicken to a bowl.

Add another tablespoon of the oil to the skillet and heat it over medium heat. Add the carrot, the chopped garlic, the sausage, the mushrooms, the red pepper, the white part of the bok choy and the white part of the scallions and cook, stirring occasionally, until the vegetables are almost tender. Add the chicken back to the pan.

Meanwhile to the bowl of mushroom soaking liquid add the cornstarch, the remaining 2 teaspoons of the oyster sauce, the remaining teaspoon of the dark soy sauce and the remaining tablespoon rice vinegar and whisk well. Add the sauce in a stream to the contents of the skillet, whisking, and simmer for 1 minute. Add the bok choy greens and half the scallion greens and cook stirring, 1 minute. Take the skillet off the heat and stir in the sesame oil.

Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat, add the eggs and cook to the desired degree of doneness. Season the eggs with salt and pepper.

To set up each portion, sprinkle a little bit of the reserved scallion greens and some of the cilantro in the bottom of each bowl. Flip one of the eggs into each bowl, on top of the herbs. Top with several spoonfuls of the chicken vegetable mixture and sauce on top of the egg, followed by several spoonfuls of the rice and press down firmly. Invert the bowl onto a plate and serve right away.