Arroz Chaufa de Pollo

Cut the chicken breast into small, bite-sized pieces.

In a bowl, combine the chicken pieces with garlic paste, pisco or rum, soy sauce, Chinese cinnamon, salt, and pepper. Mix well and let it marinate for at least 10 minutes.

In a bowl, whisk the eggs with sesame oil, ginger juice, and salt until well combined.

Heat a lightly oiled non-stick pan over medium heat. Pour the egg mixture and cook until set, like a thin crepe. Remove from pan and set aside.

Once cooled, cut the egg tortilla into thin strips or small pieces.

Heat your wok over high heat. Add a little oil and stir-fry the marinated chicken pieces until cooked through and slightly browned. Remove from wok and set aside.

In the same wok, add a bit more oil if needed. Add the white parts of the scallions and garlic paste. Stir-fry for about 30 seconds until fragrant.

Add the cooked rice to the wok. Pour in the dark soy sauce, oyster sauce, sugar (if using), and Chinese cinnamon. Stir well to combine and coat the rice evenly.

Add the cooked chicken and the prepared egg tortilla pieces to the wok. Stir-fry for another 2-3 minutes, ensuring everything is heated through and well mixed.

Drizzle with sesame oil and toss one last time. Adjust seasoning if necessary.

Serve the Arroz Chaufa hot, garnished with the reserved green parts of the scallions.