Bol Renversé
Bol Renversé, translating to 'upside-down bowl', is a visually striking Mauritian dish. It features a savory stir-fry of chicken, vegetables, and Chinese sausages, topped with a fried egg, all served in a bowl that is then inverted onto a plate, creating a layered presentation with rice.
🧂 Ingredients
- 4 portions Cooked white rice(preferably basmati)
- 300 g Chicken thighs(cut into bite-sized pieces)
- 2 Chinese sausages (lap cheong)(sliced)
- 4 large Eggs
- 1 Carrot(julienned or thinly sliced)
- 100 g Mushrooms(sliced)
- 100 g Baby corn(sliced)
- 150 g Bok choy(chopped)
- 1 Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 tsp Ginger(grated or minced)
- 4 tbsp Oyster sauce
- 1 tbsp Dark soy sauce
- 2 tbsp White wine (optional)
- 2 tbsp Cornstarch(mixed with 2 tbsp cold water)
- 200 ml Water
- as needed Oil(for stir-frying and frying eggs)
- to taste Salt and pepper
👨🍳 Instructions
- 1
Prepare the stir-fry sauce: In a small bowl, combine oyster sauce, dark soy sauce, white wine (if using), and the cornstarch slurry. Mix well and set aside.
- 2
Fry the eggs: Heat a little oil in a non-stick pan. Fry the eggs sunny-side up or to your preference. Set aside.
- 3
Cook the chicken and sausages: Heat oil in a wok or large frying pan over medium-high heat. Add the chicken pieces, season with salt and pepper, and stir-fry until browned. Add the sliced Chinese sausages and stir-fry for another minute.
- 4
Add aromatics and vegetables: Add the chopped onion, minced garlic, and grated ginger to the wok. Stir-fry for about 1 minute until fragrant. Add the julienned carrots, sliced mushrooms, and baby corn. Stir-fry for 2-3 minutes until slightly tender.
- 5
Simmer the sauce: Add the chopped bok choy and water to the wok. Bring to a simmer. Stir the prepared sauce mixture again and pour it into the wok. Cook, stirring, until the sauce thickens.
- 6
Assemble the bowls: Lightly oil four serving bowls. Place a fried egg at the bottom of each bowl. Spoon the thickened stir-fry mixture over the egg. Top with cooked white rice, pressing down gently to compact it.
- 7
Invert and serve: Place a plate over the top of each filled bowl. Carefully and quickly invert the bowl and plate together onto a clean surface. Gently lift the bowl to reveal the 'bol renversé'. Garnish with chopped spring onions or coriander if desired.
💡 Pro Tips
- ✓Ensure the rice is not too dry, as it helps to hold the layers together when inverted.
- ✓Lightly oiling the serving bowls prevents the food from sticking.
- ✓Work quickly when inverting the bowls to maintain the layered structure.
🔄 Variations
- Add other vegetables like bell peppers, snow peas, or broccoli florets.
- Include shrimp or other seafood along with the chicken.
- For a darker sauce, add a little dark mushroom soy sauce.