CHICKEN ADOBO AND CALIFORNIA AVOCADO FRIED RICE TOPPED WITH PICKLED VEGETABLES

1. In a saute pan, add ½ cup of oil and heat to medium temperature.
2. Add one egg at a time, yolk-side up, frying to preferred doneness and set each aside.
3. In the same saute pan, add the rest of the oil and heat to high temperature.
4. Add chicken to saucepan and season with black pepper, cooking until chicken is light brown.
5. Add in the garlic and sauté with the chicken until garlic is light brown.
6. Add chicken stock, soy sauce, white vinegar, bay leaves, sugar and bring to a boil.
7. Once boiling, reduce heat and simmer for 2 minutes.
8. Remove bay leaves, add steamed rice and continue to sauté until rice is evenly coated with the sauce.
9. Scoop chicken and rice mixture into serving bowls.
10. Top each bowl with a fried egg and sprinkle with scallions and fried garlic.
11. Finish with Pickled Vegetables and avocado.

Picked Vegetables Instructions

1. Mix onion and pepper in a bowl with salt for five minutes to remove excess moisture.
2. Combine white vinegar, sugar, water, ginger, bay leaf, mustard seeds and star anise to create the pickling liquid and let sit for 20 minutes.
3. Place pickling liquid in saucepot and simmer for 5-10 minutes.
4. Pour pickling liquid over peppers and onions and set aside until mixture is room temperature (about 15 minutes), then drain and set aside.

Serving Suggestion: To maximize texture, lessen normal cooking times for a softer yolk when frying your eggs.

Beverage Pairing: Due to the sweet vinegar of the pickled peppers and adobo sauce, enjoy this dish with a bright IPA. The beer's fruit aromas and strong hop varieties pair perfectly with the fried rice's richness.