Get the recipe: https://nyti.ms/4bkqDYp

After laborers flocked from China to Peru in the mid-1800s, a blend of Chinese and Peruvian cuisine known as Chifa was born. Ham El-Waylly is here to show us his simple version of arroz chaufa, or fried rice, which uses a base of chicken thighs and red bell pepper. The key to this recipe is keeping the cooking surface hot. That may be easy to achieve when using a powerful wok burner in a professional kitchen, but at home, this means cooking in smaller batches.

Interested in wok cooking and how to capture that “wok hei” flavor at home? Read more from J. Kenji Lopez-Alt: https://nyti.ms/4a6J5my

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