Mostrito

For this recipe it will be necessary to have enough time to let the chicken rest.

For the chicken, chop the rosemary and place in a bowl together with the cumin, 1/5 of soy sauce, oregano, garlic paste, panca chili pepper, beer, salt and pepper to taste.

Cover the chicken with the mixture and let rest for 8 hours.

Next, place the chicken in a baking dish and brush with butter on top and inside the skin.

Bake for 20-30 minutes at 200 °C (392 °F). Then, dip the chicken with the marinade and bake for 20 more minutes.

Once the skin is golden brown, remove.

For the fried rice, chop the scallion and garlic. Next, crack the egg in a bowl and beat.

Then place a pan or wok over high head. Once heated, add half of the oil, spread and add the scallion together with the garlic and stir-fry for a few seconds.

If you wish, you can add ginger powder. Next, head the remaining oil in a pan, add the egg, spread and cook for 2 minutes per side over medium head.

Remove and dice the omelet. Add the dice omelet in the wok with the cooked rice, oyster sauce, the remaining soy sauce and salt to taste. Mix well.

Serve the chicken with the rice and french fries.