Magna Carta recipes

Chicken “Bali” Stir-Fry with vegetables

Category: Main Dish

Ingredients for 4 portions:

  1. Breast of chicken julienne 450 grams
  2. Baby carrots 120 grams
  3. Bamboo shoots 100 grams
  4. Soybeans 100 grams
  5. Chinese pickled marrow 100 grams
  6. Golden mushrooms 100 grams
  7. Red cabbage 150 grams
  8. White cabbage 150 grams
  9. Fresh coriander 30 grams
  10. Classic Gomasio  50 grams
  11. Wokpaste Bali 200 grams
  12. Worcester sauce 70 grams
  13. Water  100 grams
  14. Salt
  15. Pepper Black “Lampong” Ground
  16. Sunflower for the saute
  17. For the Rice:
    1. Basmati Rice 250 grams
    2. Water 500 grams
    3. Olive oil 15 grams
    4. Butter 10 grams
    5. White Balsamic Vinegar 10 grams
    6. Salt
    7. Pepper Black  “Lampong” Ground

Preparation Time: 15 minutes


  1. Put the wok in a high heat in order to get warm and add sunflower.
  2. Once it is heated up, saute’ the chicken and the carrots and afterwards the rest of the ingredients.
  3. Once the chicken starts getting colour, add the  wokpaste Bali and continue to saute’.
  4. Then, add the Worcester sauce and the water in order to create a sauce.
  5. Let it boil for about 3 minutes in a high heat so that the sauce becomes homogenous and remove it from the kitchen.
  6. Check the salt and serve by garnishing with the fresh coriander, the golden mushrooms and the classic gomasio.
  7. For the Basmati rice:
    1. Wash off the rice with plenty of water, so that the excess starch will be removed  and the rice will become granulated.
    2. Add in a pot all the ingredients (olive oil, butter, White balsamic Vinegar, salt,  Pepper Black “lampong” Ground) except for the water and mix in a high heat for 2 minutes.
    3. Then, lower the heat and add water.
    4. Cover with a top and boil in a low heat for about 15 minutes without mixing at all.
    5. Once the rice absorbs its liquids, stop the heating and mix slightly so that the granules of rice will become detached.
  8. Serve out!

Special credits to theCONCEPT company for their kind contribution of the equipment for our recipe.