For the marinade

1 tbsp. soy sauce
1 tbsp. hoisin sauce
1 tbsp. oyster sauce
1 large piece ginger, grated or finely chopped
½ tsp. salt
1 tsp. pepper
1 lb. boneless/skinless chicken, chopped (can be a mix of breasts and thighs)

For the sauce

2 tbsp. sesame oil or vegetable oil
1 onion, diced
3 garlic cloves, finely chopped
2-3 birds eye chillies (use 1 for a mild flavour)
2 fl. oz. soy sauce
1 fl. oz. hoisin sauce
1 fl. oz. oyster sauce
1 fl. oz. boiling water (optional)
1 red bell pepper, roughly chopped
2 spring onions, sliced

For the rice

11 oz uncooked basmati rice, washed

For the topping

4 eggs + 2-3 tbsp. vegetable oil
Handful fresh coriander, roughly chopped

1. Prepare the marinade by mixing all the ingredients (but with only half of the ginger) with the chicken in a large bowl until fully mixed. Cover with clingfilm and set aside in the fridge for 30 minutes to an hour. 
2. Remove the marinated chicken from the fridge and then let it come to room temperature. 
3. Create the sauce by placing a large non-stick frying pan or wok over a medium-high heat. Add the oil. Once the oil is heated, fry the onions until they start to turn translucent and soft. Next, add the garlic, chillies and remaining ginger then stir for a minute.  
4. Add the marinated chicken to the wok/pan. Increase the heat to high and stir fry just until the chicken has browned but not totally cooked through. 
5. Transfer everything from the wok into a medium-sized cooking pot over a medium heat. Pour in the sauces and mix well. Next, mix in the bell peppers. Turn the heat down and leave to simmer with the lid on top whilst you prepare the rice and toppings. (If the stew is looking a bit dry, add the boiling water and stir in thoroughly). 
6. Cook the basmati rice in a large pot according to instructions. Next, stir in the spring onions into the stew.
7. To fry the eggs, pour the oil into a frying pan over a medium heat. Cook the eggs one at a time until cooked but the centre is still runny (or firm if you prefer).  Gently remove from the pan using a spatula. Set aside to assemble. 
8. Use a 14 fl. oz. bowl to create 4 portions. First, add a serving spoonful or two of the chicken with some sauce, next add the rice until the bowl is full when packed down. Gently turn the bowl on to a flat plate. Garnish with the fried egg and sprinkle on top some coriander. 
9. Repeat this step for the other 3. 
10. Serve and enjoy!