500 grams boneless chicken cut into long strips,
Soy sauce, pepper,
4 tablespoons oil,
2 cloves garlic,
10 dried chinese mushrooms washed in several changes of water (soak in warm water, drain by squeezing and cut into thin strips). Alternatively, use 150 grams canned mushrooms drained and sliced fine,
1 good bunch chinese leaves (e.g. bok choy) cut into 4 cm strips,
2 tablespoons oyster sauce,
1 teaspoon cornflour,
4 tablespoons finely chopped shallots,
500 grams cooked rice,
Optional: You may also use sliced Chinese sausages, slightly fried.
Season chicken pieces well with soy sauce and pepper.
Heat oil and fry garlic until light brown.
Add chicken and stir fry until cooked.
Optional: you may add and slightly fry your sliced chinese sausages.
Add mushrooms and chinese leaves, season them with soy sauce and pepper. Mix well. Cook for 3 more minutes.
Dissolve oyster sauce and cornflour in half a glass of water (or red wine). Pour over chicken mixture. Stir well and when sauce thickens, remove from heat and fold in shallots.
In a separate pan fry eggs one by one in a little oil.
Put the eggs in 4 bowls. Put some of the chicken mixture on each of the eggs. Fill the bowl to the top with some rice. Cover the bowls with a plate each. Press plate well over the bowls.
Invert bowl contents on plates and serve hot with cotomilli chutney. Decorate dish with chopped cotomilli leaves.
Source: Madeleine's recipe : Bol Deviré
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