Sam Choy's Kitchen recipe: Loco Moco Benedict

Sam Choy's Kitchen recipe: Loco Moco Benedict
4 portions

Fried Rice
2 Tbsp vegetable oil
½ cup char siu chicken
½ cup finely diced onion
½ cup finely diced celery
½ cup finely diced carrots
2 cups cooked white rice
4 Tbsp oyster sauce
¼ cup soy sauce

Heat a wok on high heat, add vegetable oil, stir fry chicken and vegetables, add the rice oyster- and soy sauce, mix well to incorporate the rice with the rest of the ingredients.

Braised Beef
1 piece chuck flat/ boneless beef rib
¼ cup flour
2 Tbsp Chinese five spice
2 Tbsp vegetable oil
¼ cup medium diced carrots
¼ cup medium diced onion
¼ cup medium diced celery
4 garlic cloves
1 2 inch piece of crushed ginger
6 pcs star anise
4 Tbsp tomato paste
Salt and pepper

Heat a heavy oven proof skillet to medium high heat. Coat the meat in a mixture of flour and five spice, brown in the pan with the vegetable oil until well browned on both sides.
Add the rest of the ingredients and add water until meat is covered. Simmer covered on the stove top for about three hours or place in the oven at 325 degrees until very tender.
Let cool in the refrigerator to firm the meat enough to be able to slice in thick slices.

Poached Egg
4 eggs
2 Tbsp distilled vinegar
1 qt water

Mix the vinegar and the water in a medium pot, simmer lightly.
Crack eggs carefully into lightly boiling water

Hollandaise Sauce
1 Tbsp finely diced shallots
½ cup white wine vinegar
3 egg yolks
½ cup clarified butter
2 Tbsp lemon juice
Salt
Cayenne pepper

Simmer diced shallots and white wine vinegar in a small pot, reduce by half, strain, and let cool. Place egg yolks in a medium stainless bowl, add the vinegar reduction and whisk vigorously in a hot water double boiler until stiff and fluffy, do not over cook. Remove from heat and slowly whisk in hot clarified butter. Season with lemon juice, salt and a pinch of cayenne pepper.

Shape the fried rice in a ring to replace the traditional English muffin. Top with a thick slice of braised beef, place the poached egg on top of the beef and coat with hollandaise sauce. Garnish with a slice of black pitted olive.